Challenging Sustainable and Innovative Technologies in Cheese Production: A Review

Abstract

It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.

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

“…At the end of the 19th century, the industrial production of rennet substituted the use of dried abomasum. Commercial rennet (chymosin) is an enzyme extracted from the gastric juices of calf and adult cattle stomachs [23,24]. Rennet contains mainly proteolytic enzymes, and proteolysis is an important part of cheese ripening [25].…”

“…The increase demand for rennet lead to the production of rennet from other sources such as cattle, microorganisms (e.g., Rhizomucor miehei, Rhizomucor pussillus, Kluyveromyces marxianus var. lactis, and Escherichia coli K-12), and plants (e.g., Calotropis procera and Cynara cardunculus) [23].…”

Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors

“…During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in the programs of selective breeding of cattle. The reason is that these markers are associated with milk productivity, fat content, certain fractions of milk protein and Foods 2023, 12, 1767 2 of 22 minerals, heat stability, coagulation ability of milk, and gel strength [10]. Caseins (αS1-, αS2-, β-, and k-casein) account for about 80% of the protein content in milk and are encoded by four related genes CSN1S1, CSN1S2, CSN2, and CSN3, united in a cluster of about 250 Kb, which in cattle is located in chromosome 6.…”

Evaluation of physicochemical, rheological, textural and thermal properties of Mexican manchego-type cheese manufactured from goat s milk

“…Cheese is one of the oldest and most popular dairy products, it is dating back several thousands of years, and today, it is found worldwide at the top of the foodstuff's charts due to its valuable nutrients and diversity (Ostarić et al, 2022;Vásquez et al, 2018). Cheeses are made from different types of milk and production technologies, its production is associated with the chemical and enzyme reactions that lead to the transformation of the curd into cheese products (Darnay et al, 2018), also including the ripening process that outcomes in a great number of products with specific characteristics and developed texture, shape, and flavor attributes (Nájera et al, 2021).…”

“…Commonly, the quality of cheese products, fresh or matured, is influenced by the origin of the milk, the chemical and microbiological properties, the type, the concentration of started cultures added, and the time and temperature during the ripening stage, affecting the chemical processes during its production and maturation (Jiménez-Fernández et al, 2021;Lei & Sun, 2019;Everett & Auty, 2017;Guerra-Martínez et al, 2012). Nowadays, globalization and industrial advancements have led to reducing or losing some dissimilarities between products from specific regions, leading to producers being distinguished based solely on the quality of milk and the selection of dairy cultures and rennet (Ostarić et al, 2022;Nieto-Arribas, et al, 2009).…”