Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese

Patterns of salt transport and factors affecting typical shrub in desert-oases transition areas

Soil salinization and water deficits are considered the primary factors limiting economic development and environmental improvement in arid areas. However, there remains limited knowledge of the adaptability of typical shrubs to salinization of desert areas in arid zones. This study was conducted in a desert oasis transition zone (Tarim River, China), aiming to investigate: i) the spatial-temporal changes in soil salinity; ii) the interactions between the pedoenvironment vs typical shrub (Calligonum mongolicum). The van Genuchten soil salinity retention ensemble model (TVGSSREM-3D) was developed to simulate variations in soil water-salt transport in the desert-oasis zone and to accurately explain the main factors influencing Calligonum mongolicum desert-oases transition areas. The results showed that monthly average salinity ranged from 2.0 to 8.0 g kg-1, with a peak in August (9.17 g kg-1). The presence of human activities (Salt Drainage Canal) and the distribution of Calligonum mongolicum resulted in a clear spatial salinity zonation. Moreover, analysis of environmental indicators using the TVGSSREM-3D model revealed strong correlations between the distribution of salinity in Calligonum mongolicum desert-oases transition areas and groundwater depth (GD), minimum relative humidity (MRH), and water vapor pressure (WVP). These findings provide a scientific basis for stabilizing, restoring, and reconstructing the ecosystem of the oasis-desert transition zone.

Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks

The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on an industrial scale using large-capacity stainless steel tanks (SST) of 500 kg, and the respective control samples in tin containers (TC) of 17 kg. No significant differences (p > 0.05) in fat in dry matter and total protein content were observed at 60 days of ripening between the TC and SST cheeses. After 60 days, of ripening, the moisture of the cheeses in SST and TC did not show significant statistical differences (p > 0.05). No significant differences (p > 0.05) were observed between the TC and SST cheeses in the mineral concentration (Ca, Mg, K, and Na) and textural characteristics. Similar results of pH and bacterial counts, as well as absence of yeasts and molds, were observed during ripening and preservation time in both groups of cheeses. Furthermore, proteolysis was not affected statistically significantly (p > 0.05). A moderately increased rate of ripening for the cheeses in TC was observed up to 90 days but, at 180 days, proteolysis was similar in both groups of cheeses. Regarding the SFA, MUFA, and PUFA content, no significant differences (p > 0.05) were observed between the TC and SST cheeses. A total of 94 volatile compounds were identified in the volatile fraction of both the SST and TC cheeses. Organic acids and alcohols were the most abundant classes of volatile compounds that were identified. The flavor and texture scores in the TC and SST cheeses were similar (p > 0.05). Overall, the TC and SST cheeses did not show any significant statistical difference in any of the analyzed parameters.

Changes in Sensory Properties, Physico-Chemical Characteristics, and Aromas of Ras Cheese under Different Coating Techniques

Ras cheese is one of the main hard cheeses in Egypt and is well-known worldwide. Herein, we investigated the potential effects of different coating techniques on the physico-chemical characteristics, sensory properties, and aroma-related volatile organic compounds (VOCs) of Ras cheese over a six-month ripening period. Four coating techniques were tested, including (I) uncoated Ras cheese (the benchmark control), (II) Ras cheese coated with paraffin wax (T1), (III) Ras cheese coated with a plastic film under a vacuum (PFUV; T2), and (IV) Ras cheese coated with a plastic film treated with natamycin (T3). Although none of the treatments significantly affected the salt content, Ras cheese coated with a plastic film treated with natamycin (T3) slightly reduced the moisture content over the ripening period. Moreover, our findings revealed that while T3 had the highest ash content, it showed the same positive correlation profiles of fat content, total nitrogen, and acidity % as the control cheese sample, indicating no significant effect on the physico-chemical characteristics of the coated cheese. Furthermore, there were significant differences in the composition of VOCs among all tested treatments. The control cheese sample had the lowest percentage of other VOCs. T1 cheese, coated with paraffin wax, had the highest percentage of other volatile compounds. T2 and T3 were quite similar in their VOC profiles. According to our GC-MS findings, thirty-five VOCs were identified in Ras cheese treatments after six months of ripening, including twenty-three fatty acids, six esters, three alcohols, and three other compounds identified in most treatments. T2 cheese had the highest fatty acid % and T3 cheese had the highest ester %. The development of volatile compounds was affected by the coating material and the ripening period of the cheeses, which played a major role in the quantity and quality of volatile compounds.

Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese

Ras cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripening period. Five Ras cheese treatments were made from pasteurized cow's milk using various salting techniques: traditional salting of Ras cheese, salting by applying all of the salt to the curd after the entire whey drainage, salting by applying all of the salt to the curd after half to two-thirds of the whey drainage, salting in a brine solution for 24 h without dry salting, and salting in a brine solution for 12 h and then dry salting. The obtained results by GC-MS recorded that thirty-eight volatile compounds were identified in Ras cheese treatments after six months of ripening, and the development of volatile compounds was affected by the salting technique as well as the ripening period of the cheeses, which played a major role in the type and concentration of volatile compounds. Results revealed that there are six esters, 15 fatty acids, five ketones, two aldehydes, four alcohols, and eight other compounds identified in most treatments. Some physio-chemical characteristics and sensory properties were found to have high correlations with the storage period, while some others have low correlations during the ripening period.

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-thermal technologies, the short shelf life still limits the availability of raw goat cheese. Thus, combined preservation methods can be promising because their synergies can extend shelf life more effectively. In this context, Principal Component Analysis (PCA) was applied to variables to investigate the effect of pequi waste extract (PWE), a native Brazilian fruit, combined with UV-C radiation (CEU) and vacuum packaging (CEV) on the preservation of low-sodium raw goat cheese. CEV samples had lower loadings for Staphylococcus subsp. and Enterobacteriaceae than other treatments in PC2, having a count's reduction up to 3-fold (P < 0.05) compared to vacuum alone. In contrast, CEU showed an increase of up to 1.2-fold on staphylococcal count compared to UV-C alone. Still, the addition of PWE to UV-C-treated cheeses resulted in 8.5% protein loss. Furthermore, PWE, especially in CEV, delayed post-acidification during storage. It made CEV up to 4.5 and 1.6-fold more stable for color and texture, respectively than vacuum alone. These data strongly suggest that PWE may be a novel and promising synergistic agent in the microbial and physicochemical preservation of low-sodium raw milk cheese when combined with the vacuum.

Retention of vitamin A after goat milk processing into cheese: a nutritional strategy

The deficiency in micronutrients is a public health problem, principally in lower-middle-income countries. Vitamin A (VA) is considered a micronutrient fundamental to the maintenance and development of different tissues in the organism. Therefore, it is an essential micronutrient in the human diet. In these terms, goat milk is the leading food consumed to provide nutritional support in innumerous lower-middle-income countries. Here our work aimed to produce goat cheese studying strategies to promote the retention of VA. Our experiment design also explores the use of the salting process to evaluate the levels of VA retention. The level of VA in goat cheese was determined using LC-MS/MS analysis. Additionally, the redox status of the goat cheese in terms of lipid peroxidation and protein oxidation was determined. The texture analysis was also evaluated to verify if the redox status and salting process influence the texture profile. The results showed that the salting process during goat cheese production improves the retention of VA in goat cheese. Moreover, the salting process also is related to alterations in the status redox of the goat cheese and texture parameters. Therefore, our results show that goat cheese production can be an alternative to produced dairy derivates with recognized concentrations of VA for human nutrition.

"Cheese: Technology, Compositional, Physical and Biofunctional Properties:" A Special Issue

The objective of the present editorial to critical synopsize articles that make up the Special Issue “Cheese: Technology, Compositional, Physical and Biofunctional Properties.” The published research papers are multidisciplinary studies which refer to some of the most important sub-topics of Cheese Science and Technology. They present the results of experimental studies and analyses that can be further exploited by academia and cheese producers.