A global review of cheese colour microbial discolouration and innovation opportunities

Ferraz, Ana Rita; Pintado, Cristina Santos; Serralheiro, Maria Luísa

Publication

A global review of cheese colour microbial discolouration and innovation opportunities

2024Research article

datacite.subject.fos	Ciências Agrárias::Biotecnologia Agrária e Alimentar
dc.contributor.author	Ferraz, Ana Rita
dc.contributor.author	Pintado, Cristina Santos
dc.contributor.author	Serralheiro, Maria Luísa
dc.date.accessioned	2026-01-09T16:14:13Z
dc.date.available	2026-01-09T16:14:13Z
dc.date.issued	2024
dc.date.updated	2026-01-06T12:24:32Z
dc.description.abstract	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.	eng
dc.description.sponsorship	This 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).
dc.description.version	N/A
dc.identifier.citation	FERRAZ, A.R. ; PINTADO, C.S. ; SERRALHEIRO, M.L. (2024) - A global review of cheese colour: Microbial discolouration and innovation opportunities. Dairy. 5, 768–785. DOI: https://doi.org/10.3390/ dairy5040056
dc.identifier.doi	10.3390/dairy5040056	en_US
dc.identifier.eid	2-s2.0-85213511362	en_US
dc.identifier.slug	cv-prod-4264083
dc.identifier.uri	http://hdl.handle.net/10400.11/10453
dc.language.iso	eng
dc.peerreviewed	yes
dc.publisher	MDPI
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Pseudomonas spp.
dc.subject	Serratia marcescens
dc.subject	Yarrowia lipolytica
dc.subject	Melanin
dc.subject	Prodigiosin
dc.subject	Edible films
dc.title	A global review of cheese colour microbial discolouration and innovation opportunities	eng
dc.type	research article	en_US
dspace.entity.type	Publication
oaire.citation.title	Dairy	en_US
oaire.version	http://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyName	Ferraz
person.familyName	Santos Pintado
person.givenName	Ana Rita
person.givenName	Cristina Maria Baptista
person.identifier	3640017
person.identifier.ciencia-id	0919-6473-8399
person.identifier.ciencia-id	7F1F-E7E1-5BC6
person.identifier.orcid	0000-0002-8356-907X
person.identifier.orcid	0000-0001-5433-4258
person.identifier.scopus-author-id	6602633775
rcaap.cv.cienciaid	0919-6473-8399 \| Ana Rita Simões Ferraz
rcaap.rights	openAccess	en_US
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relation.isAuthorOfPublication	e5822f39-6e57-4619-b731-b51b3026cdfe
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