Production of hard cheese from caprine milk by the use of two types of probiotic cultures as adjuncts

Descriptive Characteristics and Cheesemaking Technology of Greek Cheeses Not Listed in the EU Geographical Indications Registers

Greece has a variety of cheeses that are registered as protected designation of origin and protected geographical indications, and many others that are produced in a traditional way, without such registration. This article aims to describe the characteristics of these cheeses, which do not bear a certification of geographical indication, in order to increase their significance. Therefore, in this work, the scientific data published about the history, production, composition, and other specific properties of some milk cheeses (Kariki, hard Xinotyri, soft Xinotyri, Kefalotyri, Kashkaval Pindos, Graviera, Manoura Sifnos, Teleme, Tsalafouti, Tyraki Tinou, Ladotyri Zakynthou, Touloumotyri, and Melichloro) and whey cheeses (Anthotyros, Myzithra, and Urda) are presented. This information may contribute to their better promotion and recognition, protecting their heritage, and supporting the local economy.

The Microfloras of Traditional Greek Cheeses

Many traditional cheeses are made in Greece. Some of them are, in fact, types of the same cheese variety, whether or not they have different cheesemaking technologies, but are known by different local names. Twenty of them have been granted protected designation of origin status. In the 8th century BCE, Homer described a cheese thought to be the ancestor of feta, the main cheese manufactured in Greece from the ancient times until today. Meanwhile, various cheese types evolved through the centuries, and almost every area in Greece has its own cheesemaking tradition. Some cheese varieties are local, handcrafted products whose production has been handed down from generation to generation, and without interest in their continued production, these varieties will disappear. Other local varieties are made at small factories from pasteurized milk and commercial rennet and starter and are very different from the traditional versions. However, some milk producers still make their cheeses at home or at small dairies from raw milk, without any starter, or sometimes from thermized milk, with traditional yogurt as the starter. Their cheeses are the basis for the information presented in this review.

Metabolic profiling of potential probiotic or synbiotic cheeses by nuclear magnetic resonance (NMR) spectroscopy

To assess ripening of potential probiotic cheeses (containing either Lactobacillus casei -01 or Bifidobacterium lactis B94) or synbiotic cheeses with fructooligosaccharides (FOS) or a 50:50 mix of FOS/inulin, metabolic profiles have been obtained via classical biochemical analyses and by NMR spectroscopy. The addition of prebiotics to the cheeses resulted in lower proteolysis indices, especially in those synbiotic cheeses inoculated with B. lactis B94. Among synbiotic cheeses the combination of FOS and inulin resulted in an increase in lipolytic activity. The metabolic profiles of the cheeses analyzed by NMR spectroscopy, combined with multivariate statistics, allowed profiles to be distinguished by maturation time, added probiotic bacteria, or, in the case of B. lactis B94 cheese, added prebiotic. The NMR results are in agreement with the biochemical analyses and demonstrate the potential of NMR for the study of metabolic processes in probiotic/synbiotic food matrices.