Semi-Industrial Production of Kashkaval of Pindos Cheese Using Sheep or a Mixture of Sheep-Goat Milk and the Utilization of the Whey for Manufacturing Urda Cheese

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.

Life cycle assessment of sheep cheese production in a small dairy factory from Romanian rural area

The paper aims to analyse the life cycle of sheep milk cheese production, to investigate supply chain of cheese and to suggest improvements for minimizing the environmental impacts associated with this agri-food product. The functional unit chosen was 1 kg of sheep milk cheese. Modelling of the production process was performed based on real data obtained from a cheese production company in Romania. Two methods (CML and ReCiPe), included in GaBi software, were used for the environmental impact assessment. The following impacts: abiotic depletion potential elements, acidification potential, eutrophication potential, global warming potential, human toxicity potential (included in CML method) and climate change, fossil depletion, freshwater eutrophication, particulate matter formation, photochemical oxidant formation, terrestrial acidification (included in ReCiPe method), were calculated. Results highlighted that energy production and diesel consumption are the main activities which contribute to the environmental impacts associated with cheese product. Emissions from diesel production and consumption contribute to global warming potential with 11.70% and 82.36%, respectively. Wastewater treatment mainly contributes to freshwater eutrophication with 43.58%, followed by raw milk production (37.52%), diesel production (12.34%) and others. The results of this study showed that the values for most impact categories decrease when the energy is obtained by renewable sources compared to the energy produced by conventional procedures. It was concluded that, in order to reduce the environmental impacts associated with sheep cheese production, the energy used in the process needs to be more environmentally friendly.

Impact of an Omega-3-Enriched Sheep Diet on the Microbiota and Chemical Composition of Kefalograviera Cheese

Kefalograviera is a well-known hard Greek cheese. The aim of this study was to determine how milk produced from ewes fed omega-3-enriched diets could influence the microbiota as well as the chemical composition of Kefalograviera cheese. At the start of the trial, 30 dairy ewes (Lesvos and Chios crossbreed) were selected and fed a conventional diet, based on alfalfa hay, straw and concentrate feed that contained soybean meal for a period of thirty days. Then, for a period of sixty days the same ewes were fed an omega-3-enriched concentrate feed with a lower level of soybean meal that contained 10% flaxseed and 10% lupins. Milk yield was collected individually on Days 30, 60 and 90 and used to produce three different batches of Kefalograviera cheeses, at the same cheese factory, by using a traditional recipe and identical preparation conditions (pasteurization of milk, salt, rennet and culture). Sample analysis was done after six months of Kefalograviera cheese ripening. MALDI-TOF-MS (matrix-assisted laser desorption/ionization time of flight mass spectrometry) identification was performed by contrasting the samples’ mass spectra with the corresponding reference database. The correlation between the different Kefalograviera cheeses revealed the predominant species being Lactococcus lactis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus paracasei, Enterococcus faecium and Enterococcus faecalis, with significant quantitative differences between the experimental groups and the controls. Pediococcus spp. was isolated only from the experimental groups’ cheeses and Staphylococcus spp. only from the controls’ cheese, suggesting—among other differences—a bacterial microbiota distinction between the groups. Moreover, increased levels of alpha-linolenic acid and total polyunsaturated omega-3 fatty acids were noted in the enriched Kefalograviera cheeses. These promising findings suggest that enriched Kefalograviera cheese could be manufactured via enriching the ewes’ diets, with potential benefits for the consumers’ health.