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Dairy Products: Processing Technology and Sensory Properties

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (22 June 2024) | Viewed by 23187

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Prof. Dr. Michele Faccia

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Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
Interests: food biotechnology; dairy science; milk; milk quality; dairy management; dairy technology; milk proteins
Special Issues, Collections and Topics in MDPI journals

Dr. Giuseppe Natrella

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Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy
Interests: dairy science; dairy technology; dairy product quality; VOC; SPME-GC-MS

Special Issue Information

Dear Colleagues,

Despite the rapid growth in demand for non-dairy foods, dairy products are continuing to play a fundamental role in the human diet. Their high nutritional power, the presence of bioactive compounds, and the highly appreciated sensory characteristics make them irreplaceable for the majority of consumers. The future challenge is to enhance these features by both improving the existing processing technologies and implementing innovative ones, as well as by developing new products with a view to environmental, social, and economic sustainability. The present SI aims to collect articles focusing on these aspects of the dairy sector, considered from different points of view. In detail, the following subjects will be considered: connections between traditional processing and product quality, testing innovative technologies and related products, chemical and sensory analyses applied to raw matter and final products, sustainability strategies applied to dairy processing, the quality of dairy products in connection with animal welfare, the valorization of byproducts, and the management of wastes.

Prof. Dr. Michele Faccia
Dr. Giuseppe Natrella
Guest Editors

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Keywords

dairy products
dairy technologies
sustainability of milk and milk products
cheese sensory characteristics
milk and cheese quality
dairy wastes and byproducts
process and product innovation

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Published Papers (12 papers)

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Editorial

Jump to: Research

4 pages, 171 KiB

Open AccessEditorial

Dairy Products: Processing Technology and Sensory Properties

by Michele Faccia and Giuseppe Natrella

Foods 2024, 13(16), 2551; https://doi.org/10.3390/foods13162551 - 16 Aug 2024

Viewed by 1146

Abstract

In developed countries, the dairy sector is going through a highly challenging phase as a consequence of changes in consumers’ expectations and the spread of new cultural approaches to food [...] Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

Research

Jump to: Editorial

13 pages, 1670 KiB

Open AccessArticle

Evaluation of Different Lactic Acid Bacteria as Starter Cultures for Nono—A West African Fermented Dairy Product

by Onyeka M. Ikele, Chigoziri T. Ogu, Xiuping Jiang and George A. Cavender

Foods 2024, 13(19), 3030; https://doi.org/10.3390/foods13193030 - 24 Sep 2024

Viewed by 892

Abstract

Nono is a traditional cultured dairy product consumed across West Africa. In this study, five cultures isolated from Nigerian-produced nono and three purified lactic acid bacteria from the USDA-NRRL were examined for use in preparing nono starter cultures. Isolated cultures were characterized using microbiological and biochemical tests, including 16s rDNA sequencing to identify the genotype. Each isolated strain was cultured and inoculated into UHT milk (1% v/v) and allowed to ferment for 24 h at 25 °C. Fermented products were evaluated for pH, moisture content, water activity, and viscosity, and their descriptive sensory properties were noted. The isolate that resulted in sensory properties most similar to traditional nono was then used as the primary strain for subsequent starter culture blends made with the NRRL cultures. These blends were used for the fermentation of nono and compared with commercial nono samples. Isolates obtained from nono were as follows: Lactobacillus fermentum, Lactobacillus paracasei, and, surprisingly, Lactobacillus rhamnosus, which has not been previously reported as a part of the nono microflora. There was no significant difference in the physical parameters of nono made from the individual indigenous isolates and a similar pattern was observed for the organisms from NRRL, except that their total titratable acidity and viscosities were significantly (p < 0.05) higher than those of the indigenous organisms. Compounded starter made with L. rhamnosus and NRRL cultures was then used to make nono that showed significantly (p < 0.05) different pH and viscosity values than commercially purchased nono, while sensory evaluation showed that nono made from the new starter culture had a high overall consumer acceptance score. Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

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14 pages, 989 KiB

Open AccessArticle

Fatty Acids Profile and Consumers’ Preferences of Pecorino Cheese Manufactured from Milk of Sheep Supplemented with Flaxseed and Ascophyllum nodosum

by Antonella Santillo, Maria Giovanna Ciliberti, Mariangela Caroprese, Agostino Sevi and Marzia Albenzio

Foods 2024, 13(14), 2165; https://doi.org/10.3390/foods13142165 - 9 Jul 2024

Viewed by 1708

Abstract

The impact of flaxseed and Ascophyllum nodosum supplementation in ewes during the summer season on the fatty acid and sensory profile and consumer preference for cheese was evaluated. Comisana ewes (n = 32) were divided into four groups: a control (CON) group fed (30 days) with pelleted concentrate, a flaxseed (FS) group fed with whole flaxseed supplementation (250 g/ewe per day), an A. nodosum (AN) group fed with 5% of A. nodosum (into 1 kg/ewe of pelleted concentrate), and an FS + AN group fed with a combination of algae and flaxseed. Pecorino cheeses were analysed after 1 day (curd) and after 45 days (cheese) of ripening. Curd from the FS and FS + AN groups registered higher contents of MUFA, n-3, and n-3/n-6, and lower levels of atherogenic and thrombogenic indexes than curd from the CON and AN groups, as well as a higher content of C18:3n-3, C18:2t9t12, and CLA9c11t, and n-3 and n-3/n-6 fatty acids. Consumers attributed the lowest scores for appearance attributes to AN Pecorino cheese; while Pecorino cheese from FS and FS + AN was judged to have a high-strength flavour attribute and a low rancid, mouldy, and piquant flavour, in comparison with cheese from AN. Flaxseed supplementation could be an effective strategy to improve the nutritional quality of the lipid fraction of cheese without having a detrimental impact on its sensory attributes, especially during the summer season. Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

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13 pages, 1941 KiB

Open AccessArticle

Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage

by Biljana Trajkovska, Gjore Nakov, Sari Thachappully Prabhat and Prarabdh C. Badgujar

Foods 2024, 13(11), 1770; https://doi.org/10.3390/foods13111770 - 5 Jun 2024

Cited by 1 | Viewed by 1067

Abstract

The fruit and beverage industry faces challenges related to waste management and environmental pollution due to rapid industrial expansion. Fruit industry waste, such as blueberry pomace, holds the promise of enhancing gut health and providing valuable antioxidants. Concurrently, buttermilk, a prominent dairy product, offers nutritional and technological benefits but remains underutilized. This study aimed to evaluate the incorporation of blueberry pomace (0%, 2%, 4%, 6%, 8%, and 10%) into buttermilk at varying levels and assess its impact on the physicochemical, antioxidant, microbiological, and sensory characteristics of the buttermilk. Buttermilk samples were supplemented with different concentrations of blueberry pomace and subjected to analysis over a two-week storage period (4 ± 1 °C). The addition of blueberry pomace led to alterations in the pH, dry matter, water holding capacity, color parameters, total phenolic content, and antioxidant activity. Microbiological analysis revealed the absence of Enterobacteriaceae, yeast, or molds. Sensory evaluation indicated significant differences among samples, with the highest scores observed for the buttermilk supplemented with 2% and 4% blueberry pomace. Incorporating blueberry pomace improved the overall acceptability and sensory properties. This research highlights the potential of fruit industry by-products to enhance the functionality and health benefits of dairy products, which is a promising way to effectively utilize waste. Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

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22 pages, 3353 KiB

Open AccessArticle

The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey

by Artur Mykhalevych, Magdalena Buniowska-Olejnik, Galyna Polishchuk, Czesław Puchalski, Anna Kamińska-Dwórznicka and Anna Berthold-Pluta

Foods 2024, 13(1), 170; https://doi.org/10.3390/foods13010170 - 3 Jan 2024

Cited by 1 | Viewed by 2220

Abstract

The use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (p ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to −10 °C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75–14.75 μm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98–76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of Lactobacillus acidophilus not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02–18.59%). Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

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14 pages, 465 KiB

Open AccessArticle

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

by Idiana de Macêdo Barbosa, Katya Anaya, Cláudia Souza Macêdo, Robson Rogério Pessoa Coelho, Claudio Cipolat-Gotet, Emerson Gabriel dos Santos Oliveira Silva, Nkarthe Guerra Araújo, Bruna Maria Emerenciano das Chagas, Juliana Paula Felipe de Oliveira, Cleube Andrade Boari, Danielle Cavalcanti Sales, Emmanuella de Oliveira Moura Araújo, Josemir Araújo Neves and Adriano Henrique do Nascimento Rangel

Foods 2023, 12(24), 4474; https://doi.org/10.3390/foods12244474 - 14 Dec 2023

Viewed by 1460

Abstract

The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a mixture of 0:100, 15:85, 20:80, and 25:75, bovine colostrum:milk (v:v), and aged for 0, 10, 20, and 40 days. Milk, colostrum, and fresh and matured cheeses were submitted to physicochemical characterization. Moreover, microbiological quality, yield, texture profile, color, and sensory acceptance of cheese samples were evaluated. Colostrum supplementation favored low acidity, high moisture, a pH range of 5.0–6.2, and water activity of 0.94–99. Sensory attributes and overall evaluation of all cheese formulations achieved an Acceptability Index above 70, indicating good acceptability. Since cheese with colostrum presented the potential to be used as human food, assessing the presence of colostrum bioactive components in those dairy products is a promising goal for further research. Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

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10 pages, 654 KiB

Open AccessArticle

Effects of Cow’s Milk Processing on MicroRNA Levels

by Loubna Abou el qassim, Beatriz Martínez, Ana Rodríguez, Alberto Dávalos, María-Carmen López de las Hazas, Mario Menéndez Miranda and Luis J. Royo

Foods 2023, 12(15), 2950; https://doi.org/10.3390/foods12152950 - 4 Aug 2023

Cited by 5 | Viewed by 2023

Abstract

MicroRNAs (miRNAs) regulate gene expression and might resist adverse physicochemical conditions, which makes them potential biomarkers. They are being investigated as biomarkers of dairy production systems, based on the variations in their levels in raw milk depending on animal diet and management. Whether miRNA levels can serve as biomarkers for dairy products remains unclear, since technological or culinary treatments, such as fermentation, may alter their levels. Here, 10 cow dairy farms were sampled in Asturias (north-west Spain) and milk samples were subjected to microwave heating or used to produce yogurt or cheese. Total RNA was isolated from raw milk and three derived products, and levels of seven miRNAs, selected based on previous studies as possible milk production system biomarkers, were assessed by RT-qPCR. The treatments decreased levels of all miRNAs to some extent. These results also imply that cheesemaking increases the concentration of miRNAs in this product; raw milk and cheese supposedly may provide similar concentrations of miRNAs, higher than those of yogurt and microwaved milk. They also indicate that the content of certain miRNAs in raw milk cannot necessarily be extrapolated to other dairy products. Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

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19 pages, 1306 KiB

Open AccessArticle

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

by Theofilos Massouras, Evangelia Zoidou, Zinovia Baradaki and Marianna Karela

Foods 2023, 12(12), 2332; https://doi.org/10.3390/foods12122332 - 9 Jun 2023

Cited by 3 | Viewed by 1786

Abstract

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. Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

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14 pages, 1903 KiB

Open AccessArticle

Application of Commercial Biopreservation Starter in Combination with MAP for Shelf-Life Extension of Burrata Cheese

by Giuseppe Natrella, Giuseppe Gambacorta and Michele Faccia

Foods 2023, 12(9), 1867; https://doi.org/10.3390/foods12091867 - 30 Apr 2023

Cited by 2 | Viewed by 2266

Abstract

Burrata is a fresh pasta filata cheese manufactured in Italy. Its demand on the worldwide market is constantly growing, and prolonging its shelf-life is an important challenge for the Italian dairy industry. In the present study, combining a commercial bio-protective starter and modified atmosphere packaging (MAP) was evaluated as a strategy to delay the spoilage of product quality. Three experimental samples of burrata were produced by experimental trials at the industrial level and stored for 28 days under refrigerated conditions. Two samples contained the protective starter but were packaged differently (under MAP and immersed in water), and one did not contain the starter and was packaged under MAP. A sample of burrata without a starter and immersed in water was also prepared and used as a control. The combination of MAP and bio-protective starter delayed the degradation of lactose and citric acid, used as indices of microbial activity. In fact, lower counts of Enterobacteriaceae and Pseudomonas were observed in this sample. In contrast, control burrata had the highest level of total Volatile Organic Compounds (VOC) at the end of the storage period, because of higher microbial activity. Even though all samples were judged to be unacceptable after 28 days from the sensory point of view, the sample with bio-protective starter under MAP had the best score after 21 days, obtaining a shelf-life extension of about 7 days with respect to control. In conclusion, the combination of MAP and protective starter culture could be an easy way to extend the shelf-life of burrata stored under correct refrigerated conditions. Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

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16 pages, 3453 KiB

Open AccessFeature PaperArticle

Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese

by Giuseppe Natrella, Giuseppe Gambacorta, Giacomo Squeo and Michele Faccia

Foods 2023, 12(5), 1080; https://doi.org/10.3390/foods12051080 - 3 Mar 2023

Cited by 3 | Viewed by 2688

Abstract

The use of raw milk is compulsory in the manufacturing process of most of the European protected designation of origin (PDO) cheeses but, for ovine products, it is often responsible for faulty productions. Since pasteurization is hardly compatible with the PDO concept, a milder treatment (thermization) is allowed in some cases. An investigation was undertaken to assess the effect of thermization on the overall quality of Canestrato Pugliese, a PDO ovine hard cheese of Southern Italy that can be manufactured exclusively from raw milk. Three types of cheese were produced using raw, mild-thermized and high-thermized milk inoculated with a thermophilic commercial starter. The results demonstrated that the heat treatment did not cause remarkable differences in the gross composition, but the microbiological profiles had some differences despite the use of the selected starter. The raw milk cheese contained higher levels (0.5–1 log units) of mesophilic lactobacilli, total viables, total coliforms and enterococci with respect to the thermized counterparts, with the high-thermized cheese showing the lowest levels; these microbiological differences fitted well with the higher content and the different High Performance Liquid Chromatography (HPLC) pattern of soluble nitrogen. The sensory analysis revealed that the thermized cheeses lost some typical sensory characteristics, probably as a consequence of the reduced indigenous microbiota populations. It was concluded that milk thermization could be applied to Canestrato Pugliese manufacturing only together with the development and use of an autochthonous starter. Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

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16 pages, 1726 KiB

Open AccessArticle

Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties

by Marta Albisu, Sonia Nieto, Olaia Martínez, María Ángeles Bustamante, Luis Javier R. Barron and Ana Isabel Nájera

Foods 2023, 12(4), 849; https://doi.org/10.3390/foods12040849 - 16 Feb 2023

Cited by 5 | Viewed by 2652

Abstract

Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard protected designation of origin Idiazabal cheese wedges. Six different packaging treatments (air, vacuum, and CO₂/N₂ gas mixtures in the ratio of 20/80, 50/50, 80/20, and 100/0% v/v, respectively) were studied. Changes in gas headspace composition, cheese gross composition, weight loss, pH, acidity, colour, and textural and sensory properties were investigated during 56 days of refrigerated storage at 5 ± 1 °C. MAP was the most effective preserving technique compared to air- and vacuum-packaging treatments. The cheese characteristics with the greatest discriminating weight in the preservation techniques were paste appearance, holes, flavour, a* (redness) and b* (yellowness) colour parameters, and slope to hardness. Air-packaged cheeses, on 35 day, presented a mouldy flavour. Vacuum packaging affected paste appearance (greasy, plastic marks, and non-homogeneous colour) and holes (occluded and unnatural appearance) starting after 14 packaging days. MAP mixtures with CO₂ concentration between 50/50 and 80/20% CO₂/N₂ (v/v) are recommended to ensure sensory quality and stability in the distribution of these raw sheep-milk cheese wedges. Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

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12 pages, 895 KiB

Open AccessArticle

Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery

by Noelia Gil, Gisela Quinteros, Monica Blanco, Shafirah Samsuri, Nurul Aini Amran, Patrico Orellana-Palma, Elane Schwinden and Eduardo Hernández

Foods 2023, 12(4), 836; https://doi.org/10.3390/foods12040836 - 15 Feb 2023

Cited by 1 | Viewed by 1944

Abstract

Block freeze concentration (BFC) is considered an emerging technology which allows the acquiring of high quality organoleptic products, due to the low temperatures employed. In this study we have outlined how the vacuum-assisted BFC of whey was investigated. The effects of vacuum time, vacuum pressure, and the initial solids concentration in whey were studied. The results obtained show that the three variables significantly affect each of the following parameters analysed: solute yield (Y) and concentration index (CI). The best Y results were obtained at a pressure of 10 kPa, 7.5 °Bx, and 60 min. For CI parameter, the highest values were given at 10 kPa, 7.5 °Bx, and 20 min, respectively. In a second phase, by applying the conditions that provide higher solute yield to three different types of dairy whey, Y values of 70% or higher are reached in a single step, while that the CI of lactose are higher than those of soluble solids. Therefore, it is possible to recover, in a single step, at least 70% of the lactose contained in the initial whey samples. This suggests that vacuum-assisted BFC technology may be an interesting alternative for the recovery of lactose contained in whey. Full article

(This article belongs to the Special Issue Dairy Products: Processing Technology and Sensory Properties)

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