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Publication
A global review of cheese colour: microbial discolouration and innovation opportunities
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Advisor(s)
Abstract(s)
Cheese is a biologically active food product, characterised by its colour, texture, and taste.
Due to its rich matrix of fats and proteins, as well as the fact that the cheese’s surface acts as its own
packaging, the cheese becomes more susceptible to contamination by microorganisms during the
ripening process, particularly bacteria and fungi. The ripening of cheese involves several biochemical
reactions, with the proteolytic activity of the cheese microbiota being particularly significant.
Proteolysis results in the presence of free amino acids, which are precursors to various metabolic
mechanisms that can cause discolouration (blue, pink, and brown) on the cheese rind. Surface
defects in cheese have been documented in the literature for many years. Sporadic inconsistencies
in cheese appearance can lead to product degradation and economic losses for producers. Over the
past few decades, various defects have been reported in different types of cheese worldwide. This
issue also presents opportunities for innovation and development in edible and bioactive coatings to
prevent the appearance of colour defects. Therefore, this review provides a comprehensive analysis
of cheese colour globally, identifying defects caused by microorganisms. It also explores strategies
and innovation opportunities in the cheese industry to enhance the value of the final product.
Description
Keywords
Pseudomonas spp. Serratia marcescens Yarrowia lipolytica Melanin Prodigiosin Edible films
Pedagogical Context
Citation
FERRAZ, Ana Rita ; PINTADO, Cristina Santos ; SERRALHEIRO, Maria Luísa (2024) - A global review of cheese colour: microbial discolouration and innovation opportunities. Dairy. 4:5, p. 768-785. DOI: https://doi.org/10.3390/dairy5040056
Publisher
MDPI