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A global review of cheese colour: microbial discolouration and innovation opportunities

2024Journal article Open access
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dc.contributor.authorFerraz, Ana Rita Simões
dc.contributor.authorPintado, Cristina Santos
dc.contributor.authorSerralheiro, Maria Luísa
dc.date.accessioned2024-12-27T10:07:38Z
dc.date.available2024-12-27T10:07:38Z
dc.date.issued2024
dc.description.abstractCheese 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.pt_PT
dc.description.sponsorshipThis research was funded by the Research Centre for Natural Resources, Environment, and Society (CERNAS-IPCB) [project UIDB/00681/2020] funding by Portuguese National Funding Agency for Science, Research, and Technology (FCT).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFERRAZ, 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/dairy5040056pt_PT
dc.identifier.doihttps://doi.org/10.3390/dairy5040056pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.11/9250
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2624-862X/5/4/56pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPseudomonas spp.pt_PT
dc.subjectSerratia marcescenspt_PT
dc.subjectYarrowia lipolyticapt_PT
dc.subjectMelaninpt_PT
dc.subjectProdigiosinpt_PT
dc.subjectEdible filmspt_PT
dc.titleA global review of cheese colour: microbial discolouration and innovation opportunitiespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage785pt_PT
oaire.citation.issue5pt_PT
oaire.citation.startPage768pt_PT
oaire.citation.titleDairypt_PT
oaire.citation.volume4pt_PT
person.familyNameFerraz
person.familyNameSantos Pintado
person.familyNameSerralheiro
person.givenNameAna Rita
person.givenNameCristina Maria Baptista
person.givenNameMaria Luisa
person.identifier3640017
person.identifier.ciencia-id0919-6473-8399
person.identifier.ciencia-id7F1F-E7E1-5BC6
person.identifier.orcid0000-0002-8356-907X
person.identifier.orcid0000-0001-5433-4258
person.identifier.orcid0000-0001-7541-9613
person.identifier.ridE-3407-2012
person.identifier.scopus-author-id6602633775
person.identifier.scopus-author-id6602688573
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication0b1a6d80-9331-453e-a951-8f7aeb33f374
relation.isAuthorOfPublicatione5822f39-6e57-4619-b731-b51b3026cdfe
relation.isAuthorOfPublication47bd06f1-69f0-49d0-a0e8-af0415f3e94d
relation.isAuthorOfPublication.latestForDiscoverye5822f39-6e57-4619-b731-b51b3026cdfe

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