The microbiological profile in raw milk cheeses is typically characterized by a multitude of microbial groups, with interactions among them throughout ripening that are not fully understood to date. Incidence of undesired microorganisms in raw cheesemaking milk, as is the case of either spoilage or even pathogenic ones, is a common trait in Portuguese traditional cheeses. Hence, they will likel...

Direct addition of enzymes to milk during cheesemaking appears to be the simplest method to accelerate cheese ripening. However, due to loss of most enzymes in whey, poor enzyme distribution, and texture defects by extensive proteolysis, alternative encapsulation technology can eliminate these defects. Previous approaches on the addition of free enzymes during salting stage and encapsulation of...

Enterococcus spp. were isolated from PDO-cheese of Azeitão and Nisa at six cheesemaking units (Azeitão: A1, A2, A3, A4; Nisa: N9, N10), over four years (2016–2019). Genomic typing was performed using RAPD distinct enterococci (n = 145) identified the species level by multiplex-PCR evaluated regarding antimicrobial drug resistance (AMR). Antibiotics nine classes (aminoglycosides, macrolides, oxa...

Cheesemaking is a complex process that involves lactose metabolism, proteolysis and lipolysis. The flavor bouquet of ripening cheeses formed as result changes in all the components milk. conditions keeping feeding ruminant, its type, breed, well technological features cheese production influence this process. Milk fat contributes to formation cheese, which undergoes separate stage milk processi...

The cheese microbial ecosystem is complex, and the presence of non-starter adventitious microorganisms in milk may have an influence on the organoleptic characteristics of cheese. The aim of this study was to analyze the composition and diversity of the fungal flora of raw milk destined for cheesemaking from 19 dairy farms in Quebec and to monitor their evolution throughout ripening. Six hundre...

A new processing method that rapidly forms curds and whey from milk has the potential to improve cheesemaking procedures if cheese starter cultures can tolerate the processing conditions. The survival of Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. lactis, or Streptococcus thermophilus through this new process was evaluated. Inoculated milk containing 0, 1, or 3.25% fat or...