Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-03-14 DOI:10.1016/j.idairyj.2025.106245

Giuliana Garofalo, Raimondo Gaglio, Luca Settanni

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Abstract

Innovation is essential across various economic sectors, and dairy products hold a significant place in the food market. Innovation in this sector is vital for the economic sustainability of dairy farms. This review explores recent technological advancements in cheese production, including the selection of probiotic cultures, the incorporation of by-products containing polyphenolic compounds, and the use of natural preservatives with antimicrobial properties. Functionalizing dairy products is crucial since they are often unjustly deemed unhealthy. Biopreservation strategies are needed to reinforce the natural image of these foods. Scientific literature indicates that innovation in the primary sector can positively affect rural development and local economies, especially in marginal areas. For instance, cheese can symbolize gastronomic culture and cultural identity, boosting tourism. Modern consumers increasingly appreciate the authenticity and genuine connection that cheese represents. Future perspectives aim to enhance the effectiveness of bioactive compounds in cheese, as well as substances deemed “waste” by other supply chains. This involves evaluating whether these changes are beneficial or restrictive.

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奶酪制作的现代进步：生物保鲜、功能化和农业食品副产品的再利用

创新在各个经济部门都是必不可少的，乳制品在食品市场中占有重要地位。这一领域的创新对奶牛场的经济可持续性至关重要。这篇综述探讨了奶酪生产中的最新技术进步，包括益生菌培养物的选择，含有多酚化合物的副产品的掺入，以及具有抗菌性能的天然防腐剂的使用。使乳制品功能化是至关重要的，因为人们常常不公正地认为乳制品不健康。需要生物保存策略来加强这些食物的自然形象。科学文献表明，初级部门的创新可以对农村发展和地方经济产生积极影响，尤其是在边缘地区。例如，奶酪可以象征美食文化和文化认同，促进旅游业。现代消费者越来越欣赏奶酪所代表的真实性和真正的联系。未来的目标是提高奶酪中生物活性化合物的有效性，以及被其他供应链视为“废物”的物质。这包括评估这些变化是有益的还是限制性的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.