LAPSE:2023.20604v1
Published Article
LAPSE:2023.20604v1
Challenging Sustainable and Innovative Technologies in Cheese Production: A Review
March 20, 2023
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.
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.
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Keywords
biodiversity, cheese quality, chymosin, coagulation, dairy cultures, heredity, lactic acid bacteria, microencapsulation, rennet, sustainable
Suggested Citation
Oštarić F, Antunac N, Cubric-Curik V, Curik I, Jurić S, Kazazić S, Kiš M, Vinceković M, Zdolec N, Špoljarić J, Mikulec N. Challenging Sustainable and Innovative Technologies in Cheese Production: A Review. (2023). LAPSE:2023.20604v1
Author Affiliations
Oštarić F: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia [ORCID]
Antunac N: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Cubric-Curik V: Department of Animal Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Curik I: Department of Animal Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Jurić S: Department of Chemistry, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia [ORCID]
Kazazić S: Division of Physical Chemistry, Ruđer Bošković Institute, 10000 Zagreb, Croatia [ORCID]
Kiš M: Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, 10000 Zagreb, Croatia
Vinceković M: Department of Chemistry, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Zdolec N: Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, 10000 Zagreb, Croatia [ORCID]
Špoljarić J: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Mikulec N: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia [ORCID]
Antunac N: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Cubric-Curik V: Department of Animal Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Curik I: Department of Animal Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Jurić S: Department of Chemistry, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia [ORCID]
Kazazić S: Division of Physical Chemistry, Ruđer Bošković Institute, 10000 Zagreb, Croatia [ORCID]
Kiš M: Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, 10000 Zagreb, Croatia
Vinceković M: Department of Chemistry, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Zdolec N: Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, 10000 Zagreb, Croatia [ORCID]
Špoljarić J: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
Mikulec N: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia [ORCID]
Journal Name
Processes
Volume
10
Issue
3
First Page
529
Year
2022
Publication Date
2022-03-07
ISSN
2227-9717
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Original Submission
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PII: pr10030529, Publication Type: Review
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LAPSE:2023.20604v1
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https://doi.org/10.3390/pr10030529
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Mar 20, 2023
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