Background Microencapsulation is a promising strategy to enhance probiotic survival during yoghurt storage and gastrointestinal transit. A comprehensive elucidation of the functionalities of microencapsulated probiotics is important for the design of new delivery systems for probiotics used in yoghurt. Aim(s) This study aimed to evaluate the effects of pectin‐based Water‐in‐Oil‐in‐Water (W/O/W) microencapsulated Lactiplantibacillus plantarum L 3 on set yoghurt quality, probiotic viability and antibacterial activity, with special emphasis on its potential as a delivery system for probiotics and bioactive metabolites. Methods W/O/W microcapsules encapsulating L. plantarum were prepared using pectin as the wall material and incorporated into set yoghurt fermenting with commercial starters, followed by 21‐day storage at 4°C. Yoghurt samples were characterised physico‐chemically and evaluated for their antibacterial activities against Staphylococcus aureus and Listeria monocytogenes . Microcapsule integrity was examined by scanning electron microscopy (SEM), and antibacterial efficacy was tested via agar diffusion assays. Major Findings Microencapsulated L. plantarum L 3 alleviated post‐acidification, maintaining yoghurt pH at 4.00 after 21 days, significantly higher than yoghurts with unencapsulated probiotics (pH 3.93) ( P = 0.008). The water‐holding capacity was significantly increased from 84.12% in the control group to 88.46% in the MLP group at day 0 ( P < 0.0001). Hardness in the MLP group (368.50 g) was significantly lower than that in the UMLP group (435.24 g) at day 21 ( P = 0.001). The whey fraction exhibited enhanced antibacterial activity against both Staphylococcus aureus and Listeria monocytogenes . Scanning electron microscopy (SEM) confirmed microcapsule integrity throughout storage, with a swelling degree of approximately 15%, which is consistent with their protective effects and suggests controlled release functionality. Scientific or Industrial Implications The W/O/W microencapsulation offers industrial potential for developing probiotic yoghurts with extended shelf life and enhanced safety.
Background, Context or Rationale Protein-polysaccharide composite gels offer superior functionality for enhancing dairy products, yet real-time insights into their gelation are needed for targeted applications.Aim(s) This study aimed to elucidate the real-time structural changes in heat-induced polymerised whey protein (PWP) and Ganoderma lucidum polysaccharide (GLP) hydrogels and evaluate their efficacy in improving goat yoghurt.Methods To investigate the gelation mechanism, PWP-GLP hydrogels with GLP concentrations ranging from 0% to 4% were analysed. The analysis employed simultaneous rheology and Fourier transform infrared spectroscopy technology (SR-IR), a coupled technique that simultaneously monitors rheological responses and chemical structural changes, alongside fluorescence spectroscopy. Complementing these experimental approaches, molecular docking simulations were performed to predict the potential binding modes and interaction affinities between the components. Following the characterisation of their physicochemical, thermal, antioxidant and rheological properties, the optimal hydrogel was selected and incorporated into yoghurt for quality assessment.Major Findings The GLP enhanced hydrogel properties: increased particle size, thermal stability and antioxidant activity. The SR-IR and molecular docking revealed that hydrogen bonding and hydrophobic interactions drove gel formation, reducing gelation time and improving elasticity. Incorporating the 4% GLP hydrogel (1%) into yoghurt significantly improved its water-holding capacity, viscosity, texture (hardness and chewiness) and led to a denser microstructure.Scientific or Industrial Implications This work provides a mechanistic understanding of PWP-GLP gelation and demonstrates the hydrogel's potential as a natural, multifunctional additive for improving yoghurt texture and quality, supporting its application in the functional food industry.
Background, Context or Rationale Polycyclic aromatic hydrocarbons (PAHs) are hazardous compounds of conventional food smoking, and their consumption can cause serious health effects. Although the EU controls some PAHs, maximum limits have not been set for smoked cheese. The use of lactic acid bacteria (LAB) is proposed as a biological detoxification of PAHs in traditional bacterial fermentation. Aim(s) This study investigated the biocontrol efficacy of a consortium (strains of Lactobacillus acidophilus, Lactiplantibacillus plantarum, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ) in reducing PAH levels in Caucasian Shepherd Cheese using naturally smoked and direct‐spiking models. Methods Cheeses were produced under two conditions: semi‐industrial traditional smoking ( n = 6) and laboratory‐scale direct PAH spiking ( n = 3). PAH concentrations were monitored via Gas Chromatography–Mass Spectrometry (GC–MS) over a 90‐day maturation period. Microbiological viability and physicochemical properties were assessed using General Linear Models to evaluate reduction kinetics. Major Findings LAB treatment decreased total PAH4 levels (from 14.76 to 8.59 μg/kg) in the samples naturally smoked. Reductions of 41.2% for spiked samples were achieved, with concentration effects being the only limiting factor. The major detoxification pathway was physical adsorption on the bacterial biomass due to pH‐induced Zeta potential (surface charge) alterations. The consortium also remained viable under the smoking condition and showed potent antifungal activity. Scientific or Industrial Implications The results demonstrate that defined LAB starter cultures are an effective biocontrol method for reducing carcinogenic PAHs in smoked cheeses. This biological approach allows traditional dairy producers to ensure regulatory compliance and enhance consumer safety while maintaining product authenticity.
Background, Context or Rationale As a thiol reagent, glutathione (GSH) was demonstrated to affect the structure and function of proteins by thiol/disulphide exchange reactions. Meanwhile, gelation is a key functional characteristic of whey protein isolate (WPI). Nevertheless, no studies have been conducted on how different GSH concentrations regulate the formation mechanism and properties of WPI gels. Aim(s) Therefore, this study would deeply explore the influence mechanism of different GSH concentrations (from 40 to 300 mmol/L) on the gel properties of WPI. Methods This study systematically analysed GSH at different concentrations to regulate the formation mechanism and characteristics of WPI gels by sodium dodecyl sulphate‐polyacrylamide gel electrophoresis (SDS‐PAGE), macroscopic and microscopic observation, texture properties, gel water distribution and rheology analysis. Major Findings Whey protein isolate without addition of GSH did not form a gel heated at 65°C for 30 min and remained in a liquid state. The results showed that hardness, water‐holding capacity (WHC), apparent viscosity and viscoelastic modulus of WPI gels were significantly enhanced, and their dense gel network structure was formed by increasing the GSH concentration from 40 to 100 mmol/L. Whey protein isolate gel exhibited the optimal performance at 100 mmol/L GSH; its hardness, WHC and consistency index were increased by 158%, 14% and 134% compared with WPI gel at 40 mmol/L GSH, respectively. Conversely, with GSH concentration increased from 100 to 300 mmol/L, WPI gel structure gradually loosened and its hardness, WHC and rheological properties decreased. Scientific or Industrial Implications Results indicate the addition of GSH could contribute to the formation of WPI gel and improve the physicochemical characteristics of WPI gels, providing an effective strategy for the future development of novel foods or protein ingredients with enhanced gel properties.
Background Doce de leite (DL) is produced through induced heat concentration and its market has been increasing over the past decade, even in countries known for producing it. Brazil ranks in an outstanding position as DL producer and consumer, as well as for holding great technological expertise on it. Therefore, bearing in mind, an overview of the Brazilian DL sector allows broadening and better exploring such an expertise. Aims Providing an analytical summary of DL scientific, technological and commercial aspects often available in scientific publications in this field. The study is also an analysis of these three fields. The analysis was based on the Brazilian DL production and aimed at introducing its heterogeneity in the country. Methods Data collection based on the following meshes: ‘ doce de leite ’ and ‘ dulce de leche ’. The goal was to find information about how diverse and yet unexplored the Brazilian DL market is, as well as about how many studies Brazil has published on this topic. Production, export and import data were assessed to provide a clear view of the Brazilian market. Major Findings Brazil is the second largest DL producer in the world and its industrial sector counts on more than 350 registered manufactures. This product's diversity and the number of publications by Brazilian researchers on this topic lead to the conclusion that the Brazilian DL sector is diverse and still has a huge wind of opportunities to become its largest producer. Industrial Implications Findings have provided a clear view of the Brazilian DL industry's scientific, technological and commercial sectors, and allowed interested readers to better understand this sector in Brazil.
Background Brazil is among the top five milk producers in the world, producing over 35 billion litres annually, while its cheese industry grew more than 26% between 2017 and 2024. The cheese production sector, combined with innovation, legislative updates and changes in consumer behaviour, highlights the importance of scientific knowledge for both the academic community and the dairy industry. Aim (s) This review synthesises research published between 2016 and 2026 on industrialised Brazilian cheeses, integrating evidence on technological innovation, regulatory changes and consumer perception to identify key trends and research gaps shaping the sector's scientific and industrial agenda. Methods A systematic literature search was conducted using scientific bases. Current Brazilian regulations and industry statistics were also analysed to contextualise market and regulatory developments, in addition to research on consumer perception of Brazilian industrial cheeses. Major Findings Major research trends were identified across all cheese categories reviewed: (i) healthier reformulations, including sodium and fat reduction and incorporation of probiotics, prebiotics and bioactive compounds; (ii) shelf life extension and safety improvement through technologies such as essential oils, high hydrostatic pressure and active packaging. Consumer perception remains culturally positive and strongly linked to sensory appeal, although concerns regarding salt, fat and price continue to affect purchasing behaviour. Scientific or Industrial Implications The results highlight the importance of technological innovation combined with compliance with regulatory requirements and consumer expectations. The integration of science, industry and consumer behaviour can support the development of healthier, more sustainable and competitive products, strengthening the Brazilian cheese sector.
Background The market for low-lactose dairy products is expanding rapidly due to greater awareness of the individuals suffering from lactose intolerance and it also ensures dietary calcium and protein requirements to the susceptible population. Low-lactose khoa can be effectively utilised for the manufacture of khoa-based sweets for lactose intolerant population. Aim The present work was carried out to prepare low-lactose khoa utilising lactose-free buffalo milk. Two approaches, namely multi-enzyme and maltodextrin-based systems, were used to improve the physico-chemical, structural and sensory characteristics and also reduce the Maillard browning in low-lactose khoa. Methods Low-lactose khoa (LLK) was prepared from lactose-free buffalo milk prepared using three different approaches: LLK1 (enzymatic hydrolysis with beta-galactosidase), LLK2 (beta-galactosidase +3% maltodextrin) and LLK3 (enzymatic hydrolysis with beta-galactosidase, glucose oxidase and catalase), with conventionally prepared khoa serving as the control (K1).Major Findings The lactose content in low-lactose khoa samples was found to be <1.0%, which met the requirement for low-lactose dairy products (FSSR 2024). Compositional analysis exhibited significant differences (P < 0.05) in residual lactose, glucose and galactose content between LLK samples and K1. Qualitative validation through Raman spectroscopy confirmed effective lactose hydrolysis in the LLK samples. LLK3 exhibited the most desirable physico-chemical properties and sensory acceptability including significantly higher available lysine among all the LLK samples. Moreover, Maillard reaction was also inhibited as evident from lowering of browning index, hydroxymethylfurfural and furosine content (P < 0.05).Industrial implications These results demonstrated that the application of multi-enzyme approach is a promising strategy for producing low-lactose khoa with improved functional properties. Low-lactose khoa can serve as a suitable base material for preparing traditional dairy products for lactose-intolerant consumers.
Background Dairy foods are a rich source of nutrients such as protein, calcium, iodine and riboflavin, which are important for biological processes and health. Several of these nutrients have been highlighted as nutrients of concern, with suboptimal intakes reported globally. In Ireland, the dairy food category is a key contributor to these nutrients; however, suboptimal intakes are observed in some subpopulations which may have longer term health implications. Current dietary guidelines recommend similar to 3 dairy servings/day with low-fat varieties often recommended, as dairy fat contains >60% saturated fat which has been linked to elevated cholesterol concentrations and increased cardiovascular disease risk. However, more recent evidence indicates full-fat dairy foods may have neutral or beneficial effects on cardiovascular health, including lipid and glucose metabolism, blood pressure and anthropometry. Aim This article reviews the published evidence linking the dairy food matrix and health, with a focus on the Irish perspective and future diets. Major Findings The dairy food matrix, the interaction of dairy food structures and the nutrients contained within, is thought to influence this relationship. Several mechanisms of action have been described that may act in concert, including insoluble calcium soap formation, fat globule size, bioactive compounds such as polar lipids, as well as probiotics from the fermentation process during cheese and yogurt manufacture. Furthermore, the debate around the full-fat and low-fat dairy and health is an emerging topic, particularly in relation to food-based dietary guidelines. However, while the impact of dairy food intake on human health has received much attention, current and future research and practice must also consider environmental and planetary health. Implications As a rich source of several nutrients important for health and with the potential for improved environmental metrics across the food system, dairy has an important role to play in future, sustainable diets, both in Ireland and globally.
Background: Lactulose is a semisynthetic, nondigestible disaccharide that is well-established in pharmaceutical applications; however, its exploitation in fluid milk and yoghurt matrices remains largely unexplored. This study evaluated the feasibility of enzymatically converting lactose into lactulose within these matrices using recombinant cellobiose 2-epimerase derived from Caldicellulosiruptor bescii. Methods: The cellobiose 2-epimerase gene was cloned into pET-22b(+) and heterologous expressed in Escherichia coli BL21(DE3). The purified enzyme (47 kDa) was biochemically characterised for thermal (65-75 degrees C) and pH (6.0-8.0) stability. 'Sweet milk' was generated by supplementing raw milk with 1.6 & times; 10(-8) kat mL(-1) cellobiose 2-epimerase and incubating at 75 degrees C for 1 h. Yoghurt was subsequently manufactured using selected Streptococcus thermophilus and Lactiplantibacillus plantarum strains that metabolise lactose but not lactulose. Carbohydrate concentrations were quantified in triplicate by high-performance liquid chromatography. Major Findings: Cellobiose 2-epimerase exhibited maximal activity at 75 degrees C and pH 7.0, retaining >95% residual activity under these conditions. Post-treatment, milk contained 21.68 g L-1 lactose and 8.72 g L-1 lactulose, corresponding to a 29% conversion efficiency. Fermentation with compatible starter cultures reduced lactose to 15.46 g L-1 while preserving 6.62 g L-1 lactulose in the final yoghurt. Scientific and Industrial Implications: The integrated bioprocess described herein provides a scalable, single-step strategy to produce low-lactose, lactulose-enriched dairy products tailored for lactose-intolerant consumers. The thermostable cellobiose 2-epimerase and compatible starter strains offer immediate potential for industrial translation.
Background Mycotoxins are toxic secondary fungal metabolites that can be transferred into milk of lactating animals that consumed mycotoxin‐contaminated feed, posing health concern for consumers. Brazil has climatic conditions that favour the growth of toxigenic fungi. Aim This review aimed to critically examine the occurrence of mycotoxins, particularly aflatoxin M 1 (AFM 1 ) in Brazilian milk and dairy products in the last 20 years. Toxicological aspects of mycotoxins, regulations, preventive and potential decontamination strategies are also discussed. Methods A comprehensive review of peer‐reviewed journal articles published in English or Portuguese from 2005 to 2025 was conducted. Sources were selected based on relevance to mycotoxin occurrence in Brazilian fluid milk and dairy products. Major Findings The reviewed studies analysed 3939 samples of milk and dairy products, of which 2240 (56.8%) were found to contain at least one type of mycotoxin. AFM 1 was the most frequently detected, followed by ochratoxin A, fumonisins and deoxynivalenol. Most studies reported AFM 1 levels in milk within the Brazilian maximum limit (ML) of 0.5 μg/kg, while 11.3% of samples would exceed the European ML (0.05 μg/kg). Scientific or Industrial Implications The occurrence levels of mycotoxins reported in Brazilian milk and dairy products represent a health threat, particularly to vulnerable populations such as children and the elderly. Continuous control and routine surveillance are essential to minimise the dietary exposure of Brazilian dairy herds to mycotoxins.
Background Ohmic heating (OH) is a sustainable alternative to conventional thermal processing in dairy foods, providing rapid and uniform heating with lower nutrient degradation. The addition of xylooligosaccharides (XOS) to whey dairy beverages may improve their functional and health-promoting properties. However, the effects of OH conditions on XOS stability, bioactivity and peptide profile remain poorly understood.Scope and Approach This study evaluated the effects of voltage (20 and 40 V) and frequency (100, 200 and 300 Hz) during OH processing on the stability of XOS in an orange-flavoured whey dairy beverage (70:30 v/v sweet whey: orange juice +2.5% w/v XOS). The analyses included performance of OH technology, biological activity (DPPH inhibition, ACE-inhibitory inhibition, alpha-amylase inhibition, alpha-glucosidase inhibition and ascorbic acid content), XOS chemical stability, proteomic profile, as well as physicochemical, rheological, microbiological and sensory analysis.Key Findings and Conclusions OH significantly enhanced the biological activity, including DPPH inhibition, ACE-inhibitory inhibition, alpha-amylase inhibition and alpha-glucosidase inhibition, as well as acid ascorbic content when compared to conventional processing, while reducing heat load. The 40 V treatment yielded the highest bioactivity and preserved ascorbic acid content close to that of untreated samples. OH at 40 V also promoted the formation of a greater diversity of peptides with different biological activities, whereas the 20 V condition showed reduced peptide diversity with increasing frequency. In addition, XOS remained chemically stable across all treatments, maintaining its chemical structure. Overall, OH was able to maintain the physicochemical, rheological, sensorial and microbiological properties of the product.Significance and Novelty This study demonstrates that optimised OH conditions (40 V, 100-300 Hz) can simultaneously preserve prebiotic structure and enhance bioactivity in dairy beverages. The findings highlight OH as a promising green processing technology for developing functional prebiotic whey beverages with improved nutritional quality and lower thermal load.
Background Antibiotic-resistant pathogenic bacteria require alternative antimicrobial treatments, such as oral bacteriophage therapy. However, bacteriophages are sensitive to the harsh conditions of the gastrointestinal tract. Microencapsulating phages and utilising protective food matrices such as yoghurt could protect these phages and assist in successfully delivering them to the target intestine.Aim(s) This study aimed to evaluate the effect of adding the microencapsulated phage Felix O1 on the physicochemical and microbiological properties of yoghurt, the potential of yoghurt as a delivery vehicle for transferring microencapsulated phage Felix O1 to intestine and the release kinetics of bacteriophage from microcapsules under simulated in vitro gastrointestinal conditions.Methods The study analysed the yoghurt's physicochemical properties, the viability of yoghurt starter cultures, phage survival in simulated gastric fluid and release kinetics. All measurements were done in triplicate. The PROC GLM procedure of SAS, which involved two factors (samples and storage period) as class variables, was used to compare the titre of phage Felix O1 in SGF and SIF solutions. Sigmaplot 12 was used to model the release profile of phage Felix O1.Major Findings The addition of microencapsulated or free phages did not adversely affect the yoghurt's physicochemical properties or the viability of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The titre of free phage Felix O1 was not determined in yoghurt samples during exposure to the SGF solution on the 30th day of storage. The kinetic release of phage Felix O1 from microcapsules in the presence of yoghurt was of the diffusional type and correlates with the Korsmeyer-Peppas model.Industrial Implications Yoghurt serves as an effective and protective delivery matrix for microencapsulated bacteriophages during both storage and simulated digestion. This presents a promising approach for the dairy industry to develop functional fermented foods capable of safely transporting therapeutic phages to the gut to combat intestinal pathogens.
Background Casein, the predominant protein in milk, forms colloidal micelles whose structural integrity and functional properties, including solubility, emulsification, gelation and stability, are critically dependent on processing conditions. Understanding how thermal and nonthermal technologies modulate casein structure is essential for optimising dairy products and developing advanced protein‐based systems. Scope and Approach This review critically examines the molecular and colloidal transformations induced in caseins by conventional thermal treatments (pasteurisation, ultra‐high temperature [UHT], moderate heating) and emerging nonthermal technologies (high‐pressure processing [HPP], ultrasound [US], pulsed electric fields [PEF], cold plasma [CP], ohmic heating [OH] and enzymatic modification). The central concept explored is the existence of process‐intensity windows—ranges of processing parameters within which casein micelles exhibit negligible changes, enhanced functionality or detrimental aggregation. Key Findings and Conclusions Each processing technology induces distinct structural outcomes. Thermal treatments promote whey–casein interactions and mineral redistribution, whereas nonthermal approaches enable more selective modulation of micellar surface charge, hydrophobicity and calcium phosphate equilibria. Across technologies, low‐to‐moderate intensities often improve solubility and emulsification, while excessive intensities trigger irreversible aggregation, age gelation or phase separation. Recognising these intensity‐dependent transitions provides a framework for rationally designing casein‐based ingredients with tailored functionality. Key challenges remain in raw material variability, industrial scalability and the prediction of behaviour in complex food matrices. Future advances will require integrated structure–function models and in situ analytical approaches to guide processing optimisation.
Background Bacillus licheniformis spoils dairy products and poses safety risks, while traditional control methods have limitations. Lytic bacteriophages are promising biocontrol agents, but specific, efficient ones against this bacterium in dairy environments are lacking.Aim This study isolated a novel lytic phage BLp-YZU29 targeting B. licheniformis, and characterised its biological traits, genome features and biocontrol potential in dairy products.Methods Phage BLp-YZU29 biological characteristics, including phage morphology, host range, optimal multiplicity of infection (MOI), pH and temperature stability, genomic features and biocontrol potential in dairy products, were determined.Major Findings Phage BLp-YZU29 (Caudoviricetes class) displayed a latent period of 20 min, burst size of 24.52 PFU/host cell, burst period of 140 min and an optimal MOI of 0.01. It specifically lysed 40 out of 46 B. licheniformis isolates (86.96%) and showed superior stability under varying pH conditions (pH 3-12) and at a temperature of 60 degrees C for 60 min. The genomic sequence showed that 76 ORFs out of 220 ORFs of phage BLp-YZU29 were functionally annotated but did not have genes for virulence, lysogeny and antibiotic resistance. Phage BLp-YZU29 exhibited strong inhibitory effects against B. licheniformis in a phage-dosage and temperature-dependent way.Scientific Implications BLp-YZU29 provides a safe biocontrol agent for the dairy industry, enriches phage resources and lays a theoretical foundation for phage-based biocontrol technology application.
Background Lactobionic acid is a valuable organic acid with various applications in food, cosmetics, pharmaceutical and medical industries. The enzymatic conversion of lactose in dairy side streams into lactobionic acid provides a sustainable valorisation method.Aims This study made use of two commercially available enzymes, LactoYIELD (R) and Catazyme (R), with hydrogen peroxide for the bioconversion, testing three different scales. This was followed by conventional and simultaneous electrodialysis for the separation of lactobionic acid produced in ultrafiltration permeate in pilot-scale experiments.Methods LactoYIELD (R) (cellobiose dehydrogenase) and Catazyme (R) (catalase) were used for lactose oxidation in ultrafiltration permeate. HPLC was used for lactose and lactobionic acid determination throughout oxidation and electrodialysis. Conventional electrodialysis was conducted with a pilot-scale system with 50 pairs of anionic and cationic exchange membranes. In all electrodialysis experiments, 50 L UF permeate was used as a feed in the diluate tank and 10 L reverse osmosis (RO) water was used as the initial concentrate stream.Major Findings Slightly lower yields of lactobionic acid were found when scaled up to 25 and 50 L from the lab scale (0.2 L). Consecutive electrodialysis, in which the enzymatic reaction producing lactobionic acid was completed prior to electrodialysis, resulted in 84.4% removal of lactobionic acid with a final concentration of 67.56 mg/mL in the concentrate, while simultaneous processing yielded similar lactobionic acid concentrations (74.13 mg/mL). Consecutive and simultaneous processing had not only low energy consumptions (0.37-0.38 kWh/kg LBA) but also low current efficiencies (26.5-32.1%). Despite this, the simultaneous electrodialysis shows promise for industrial dairy waste valorisation.Industrial Implications The integrated enzymatic conversion and electrodialysis separation process provides a low-energy, scalable approach for lactobionic acid production from side streams produced in the dairy industry. A brief discussion of the industrial and economic feasibility of the enzymatic oxidation and electrodialysis process was also included.
Background Milk quality, particularly somatic cell count (SCC) and psychrotrophic bacterial load, plays a critical role in cheese manufacturing, affecting yield, composition and technological performance. The presence of these factors is associated with enzymatic activity that can compromise protein integrity and product stability during storage, making their control essential for the dairy industry. Objective This study evaluated the effects of SCC and psychrotrophic bacteria levels in milk on the yield, physicochemical composition, proteolysis, microstructure and functional properties of mozzarella cheese during refrigerated storage. Methods Raw milk was classified into three groups according to SCC and psychrotrophic bacterial levels: G1 (227 600 cells/mL; 4 log cfu/mL), G2 (285 000 cells/mL; 5 log cfu/mL) and G3 (310 200 cells/mL; 6 log cfu/mL). Mozzarella cheeses were produced on an industrial scale and analysed in triplicate over 90 days of storage. Physicochemical, textural, mineral, proteolysis and microstructural analyses were performed. Data were evaluated using Tukey's test and response surface methodology. Key Results Milk with SCCs above 285 000 cells/mL and psychrotrophic levels above 5 log cfu/mL reduced cheese yield by approximately 1.8% and negatively affected protein and fat recovery. G3 cheeses showed increased proteolysis, higher moisture, structural weakening, reduced hardness and greater free oil release. Microstructural analysis confirmed progressive matrix degradation, especially in G3. Storage time intensified these effects, with significant deterioration observed after 90 days. Scientific or Industrial Implications The results demonstrate that controlling SCC and psychrotrophic bacteria in milk is essential to ensure optimal mozzarella yield, composition and functional quality, directly impacting industrial efficiency and product performance.
