Guidance for submitting research on previously unreported cheeses

Abstract

The International Journal of Dairy Technology regularly receives submissions that aim to characterise previously undocumented, often artisanal, cheeses. While these studies contribute valuable insights into cheese diversity, many are unfortunately rejected due to omissions in key areas such as the geographical origin of production, seasonal variations in composition across the lactation period, and insufficient data on chemical, physicochemical, microbiological and sensory characteristics. To support authors preparing such manuscripts, this editorial outlines a multidisciplinary framework for the comprehensive characterisation of traditional cheeses. This approach incorporates analytical strategies, microbiological and sensory profiling, ethnographic insights and data analysis techniques, all grounded in current literature and scientific best practices.

A robust characterisation should encompass physicochemical, microbiological and sensory attributes, as well as traditional production methods and regional variations. This broad scope ensures that both scientific and cultural dimensions are addressed, aligning with international standards and increasing the relevance and reproducibility of the research (Montel et al. 2014; Fox et al. 2017).

Traditional cheeses often host complex microbial communities that shape their sensory and safety profiles. Combining culturable methods with molecular techniques—such as 16S rRNA sequencing—offers a comprehensive view of microbial diversity and succession throughout maturation (Quigley et al. 2013; De Pasquale et al. 2014).

Chemical composition, texture and aroma are critical to understanding cheese identity and consumer acceptability. Researchers are encouraged to use validated methods (e.g. AOAC and ISO) and instrumentation such as GC–MS and HPLC to ensure accurate and reproducible data (Poveda and Cabezas 2006; Kaminarides et al. 2007).

Sensory assessment using trained panels or consumer tests is vital to quantify perceived characteristics such as flavour, texture and overall preference. Techniques including quantitative descriptive analysis (QDA), triangle tests and hedonic scaling should be clearly described and statistically validated (Bech-Larsen et al. 2001; Lawless and Heymann 2010).

Capturing the cultural, geographical and historical context—often referred to as ‘terroir’—adds significant value to the scientific characterisation of traditional cheeses. Field interviews, production site visits and photographic documentation provide valuable qualitative data. While not always required for publication, their inclusion strengthens the overall submission (Bérard and Marchenay 2006; Fonte 2008).

The use of multivariate statistical techniques such as principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) is encouraged. These tools help elucidate relationships among microbiological, chemical and sensory data and can reveal patterns otherwise not apparent in univariate analysis (Callon et al. 2006; Aldrich and Hrnčiřík 2011).

Papers that demonstrate depth in these areas are more likely to be of interest to a broad readership and to make meaningful contributions to the science of dairy technology.

This editorial aims to guide researchers in designing and submitting robust, comprehensive studies on previously unreported cheeses. By addressing the scientific, cultural and methodological aspects outlined above, authors will enhance the impact and acceptance of their work in the International Journal of Dairy Technology.