Methods to extend the shelf‐life of cottage cheese – a review

Ho, Tu Bao; Howes, Tony; Bhandari, Bhesh

doi:10.1111/1471-0307.12309

Cited by 16 publications

(7 citation statements)

References 84 publications

(143 reference statements)

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“…To the best of our knowledge, very few studies have reported the activity of vegetable derived compounds in situ trials. Among promising preservatives, phenols from olive oil by-products, herbs, or spices, effectively retarded the growth of P. fluorescens and Enterobacteriaceae in fresh cheeses [172,173,174] resulting in the prolonging of shelf life and the improvement of sensorial acceptability thresholds. However, no data have been reported on the absence of detectable resistances towards these compounds or on the effect on the expression of ARGs.…”

Section: Strategies To Control the Spread Of Antibiotic Resistant mentioning

confidence: 99%

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Quintieri

Fanelli

Caputo

2019

Foods

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Microbial multidrug resistance (MDR) is a growing threat to public health mostly because it makes the fight against microorganisms that cause lethal infections ever less effective. Thus, the surveillance on MDR microorganisms has recently been strengthened, taking into account the control of antibiotic abuse as well as the mechanisms underlying the transfer of antibiotic genes (ARGs) among microbiota naturally occurring in the environment. Indeed, ARGs are not only confined to pathogenic bacteria, whose diffusion in the clinical field has aroused serious concerns, but are widespread in saprophytic bacterial communities such as those dominating the food industry. In particular, fresh dairy products can be considered a reservoir of Pseudomonas spp. resistome, potentially transmittable to consumers. Milk and fresh dairy cheeses products represent one of a few “hubs” where commensal or opportunistic pseudomonads frequently cohabit together with food microbiota and hazard pathogens even across their manufacturing processes. Pseudomonas spp., widely studied for food spoilage effects, are instead underestimated for their possible impact on human health. Recent evidences have highlighted that non-pathogenic pseudomonads strains (P. fluorescens, P. putida) are associated with some human diseases, but are still poorly considered in comparison to the pathogen P. aeruginosa. In addition, the presence of ARGs, that can be acquired and transmitted by horizontal genetic transfer, further increases their risk and the need to be deeper investigated. Therefore, this review, starting from the general aspects related to the physiological traits of these spoilage microorganisms from fresh dairy products, aims to shed light on the resistome of cheese-related pseudomonads and their genomic background, current methods and advances in the prediction tools for MDR detection based on genomic sequences, possible implications for human health, and the affordable strategies to counteract MDR spread.

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Section: Strategies To Control the Spread Of Antibiotic Resistant mentioning

confidence: 99%

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Quintieri

Fanelli

Caputo

2019

Foods

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“…Cottage cheese is highly perishable and prone to microbial invasion, which causes physicochemical and biochemical changes in the cheese matrix leading to off‐flavors and surface discolorations (Ho et al., 2016). Natural antimicrobial systems containing either microorganisms, their metabolites, or naturally occurring plant‐derived compounds have gained acceptance for extending the shelf life of cottage cheese (Ho et al., 2016). Encapsulating probiotic lactobacilli within alginate or chitosan before adding to the cheese enhanced their antibacterial prowess far above that of free cells (Phoem et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Cottage cheese enriched with lactobacilli encapsulated in alginate–chitosan microparticles forestalls perishability and augments probiotic activity

Ahmed

Tariq

Zaidi

2021

J. Food Process. Preserv.

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The study aimed to investigate the effects of Aloe vera gel (AvG) and multi‐layered microencapsulation on the survival of five Lactobacillus species in cottage cheese during 28 days of refrigerated storage. Testing of the probiotic and AvG‐loaded synbiotic microparticles under simulated human digestion conditions showed that the synbiotic beads for L. fermentum, L. rhamnosus, and L. plantarum were on the average 8%–10% better than their probiotic counterparts. AvG augmented the antioxidant activity of synbiotic beads of L. rhamnosus and L. plantarum by 20%–30% and inhibition of foodborne pathogens by twofold in comparison with the control and probiotic particles. Synbiotic cheese also exhibited a more or less same sensory profile as the control cheese. These results suggest that cottage cheese fortified with AvG filled alginate–chitosan beads loaded with either L. rhamnosus or L. plantarum strains, can prevent pathogen invasion, maintain functional qualities, and deliver more probiotics to the human gut. Practical applications The success of microencapsulating probiotics has been marred by its inability to ensure adequate cell viability. Co‐encapsulation with prebiotics has circumvented this bottleneck, the degree of success greatly dependent on the choice of prebiotic material used. Fresh cottage cheese embedded with a tripartite blend of bioactive elements has better shelf life and safety constitutes a potentially novel fourth‐generation synbiotic that is commercially exploitable.

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“…Acid-curd cheeses form a distinct group of soft, spreadable, low-pH (pH 3.5 to 5.0), but high-moisture (60-75%; water activity (aw) >0.98 to 0.99) dairy foods produced at industrial or artisan scale and consumed fresh or ripened [1,2]. Cottage cheese is the most popular and most often investigated acid-curd cheese variety worldwide [3,4]. Several traditional acid-curd cheese varieties are also produced in Greece from raw, thermized, pasteurized, or boiled ewe's and goat's milks, including five Protected Designation of Origin (PDO) cheese varieties: Anevato, Galotyri, Katiki, Kopanisti, and Pichtogalo Chanion [5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

Samelis¹,

Doulgeraki²,

Bikouli³

et al. 2021

Fermentation

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This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey cheese variety. Five retail cheese batches (mean pH 4.1) were analyzed for total and selective microbial counts, and 150 presumptive isolates of lactic acid bacteria (LAB) were characterized biochemically. Additionally, the most and the least diversified batches were subjected to a culture-independent 16S rRNA gene sequencing analysis. LAB prevailed in all cheeses followed by yeasts. Enterobacteria, pseudomonads, and staphylococci were present as <100 viable cells/g of cheese. The yogurt starters Streptococcus thermophilus and Lactobacillus delbrueckii were the most abundant LAB isolates, followed by nonstarter strains of Lactiplantibacillus, Lacticaseibacillus, Enterococcus faecium, E. faecalis, and Leuconostoc mesenteroides, whose isolation frequency was batch-dependent. Lactococcus lactis isolates were sporadic, except for one cheese batch. However, Lactococcus lactis, Enterobacteriaceae, Vibrionaceae, Salinivibrio, and Shewanellaceae were detected at fairly high relative abundances culture-independently, despite the fact that their viable counts in the cheeses were low or undetectable. Metagenomics confirmed the prevalence of S. thermophilus and Lb. delbrueckii. Overall, this delicatessen Galotyri-like cheese product was shown to be a rich pool of indigenous nonstarter LAB strains, which deserve further biotechnological investigation.

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Methods to extend the shelf‐life of cottage cheese – a review

Cited by 16 publications

References 84 publications

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Cottage cheese enriched with lactobacilli encapsulated in alginate–chitosan microparticles forestalls perishability and augments probiotic activity

Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

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