Journal
PROCESSES
Volume 10, Issue 3, Pages -Publisher
MDPI
DOI: 10.3390/pr10030529
Keywords
heredity; lactic acid bacteria; dairy cultures; cheese quality; rennet; chymosin; coagulation; biodiversity; sustainable; microencapsulation
Categories
Funding
- European Union (EU), Operational Program Competitiveness and Cohesion 2014-2020. Investment in science and innovations-first call [KK.01.1.1.04]
Ask authors/readers for more resources
Cheese yield and quality are influenced by various factors, and current technological advancements and innovative approaches 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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available