This study investigated the impact of red paprika (Capsicum annuum L.) in powdered, crushed and fresh (sweet or hot) forms on the physicochemical, sensory, antioxidant and microbiological properties of grilling cheese (Queso Blanco-type). Seven cheese variants were produced: a control (C) and six paprika-enriched formulations (P1-P6), with paprika added at concentrations ranging from 0.5 to 4.0 %. Paprika incorporation significantly (p<0.05) increased moisture content (54.60-57.18 % vs. 54.09 %) while decreasing protein content and the protein-to-fat ratio. Enriched samples showed significantly higher phosphorus (59.47-117.42 vs. 50.30 mg/100 g) and magnesium levels compared to the control. The variant enriched with 4.0 % fresh sweet red paprika (P4) exhibited a favorable lipid profile, with 25.15 % MUFA and 3.17 % PUFA, and a significantly reduced thrombogenic index (TI = 3.54) compared to the control (3.88), while the atherogenic index (AI) showed a slight, non-significant decrease. Total phenolic content was significantly higher in enriched samples (612.13- 938.37 vs. 577.78 μg GAE/g), with enhanced radical scavenging activity (ABTS: 531.90-595.42 μmol TE/g; DPPH: up to 46.40 μmol TE/g in crushed paprika variants). Antimicrobial activity, assessed by the disk diffusion method, was observed against Staphylococcus aureus and Pseudomonas aeruginosa, with no activity detected against Escherichia coli, Bacillus cereus or Candida albicans. Sensory evaluation identified P4 as the most promising formulation, showing no statistically significant differences from the control in any evaluated attribute (p>0.05). The results obtained indicate that red paprika can be used as a functional, natural ingredient in the formulation of nutritionally enriched dairy products.
Dairy products can be fortified using various methods to address iron deficiency and improve their functionality. Lactose, a component of milk, inhibits iron absorption; however, when milk is fermented into yoghurt, lactose is converted to lactic acid, which enhances iron absorption. However, due to their physicochemical and structural properties, dairy products are considered suitable food matrices for the transport and integration of bioactive components of fruits or fruit by-products. Pomegranate seeds, considered waste after fruit processing, can be ground and incorporated into various products to exploit their high nutritional content. In this context, within the scope of the present study, yoghurt ice cream was produced using ABT-2 probiotic yoghurt culture (Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Streptococcus thermophilus), iron source (iron fumarate, IF), pomegranate seed powder (PSP, at 1 % and 3 % concentrations) and goat milk. The use of IF and PSP in the production of probiotic yoghurt ice cream had a statistically very significant effect (p<0.01) on dry matter, pH, titratable acidity, Mg, P, Ca, Fe, Zn, DPPH trolox equivalent, and ABTS radical scavenging activity values, as well as on the numbers of L. acidophilus LA-5, B. animalis subsp. lactis BB-12, and S. thermophilus. The addition of PSP was found to increase dry matter and titratable acidity values as well as antioxidant capacity, while decreasing Na, Mg, P, and Ca values. Compared to the control group, the combined use of IF and PSP was shown to increase dry matter, titratable acidity, Na, Mg, P, Ca, and antioxidant capacity. On the other hand, Fe and Zn content was determined only in samples with added IF. In conclusion, this study showed that the use of IF in combination with PSP inhibited iron enrichment, but this combination had positive effects on some properties. These by-product utilization and component enrichment strategies may contribute to the development of innovative and sustainable dairy products.
Contamination of milk and dairy products with aflatoxin M1 (AFM1), a toxic metabolite of aflatoxin B1 from animal feed, continues to pose a persistent food safety concern. Monitoring the prevalence and concentration of AFM1 in dairy products is critical for public health protection, regulatory compliance, and consumer safety. This study aimed to assess the occurrence and concentration of AFM1 in milk and selected dairy products available on the Serbian market in 2024. A total of 96 samples, including milk, yoghurt, sour milk, kefir, sour cream, cheeses, milk-based spreads, goat milk products, and imported dairy products, were collected and analysed using an ELISA method. AFM1 was detected across all analysed product categories, with prevalence ranging from 50 % in cheeses and milk-based spread products to 100 % in milk, yoghurt, kefir, whey, and goat milk products. Mean concentrations ranged from 0.058 µg/kg in milk to 0.226 µg/kg in cheese and milk-based spreads, with the highest individual value (0.573 µg/kg) detected in a cheese spread. Although all milk samples complied with the Serbian limit (0.25 µg/kg), 63 % exceeded the stricter European Union reference value of 0.05 µg/kg. Concentrations above 0.05 µg/kg were also frequently observed in fermented products, particularly sour cream (78 %), yoghurt (62 %), and kefir (50 %), whereas imported products showed generally lower concentrations. Two-way ANOVA of log₁₀-transformed data showed a significant effect of product origin (p<0.001), with lower AFM1 levels in imported compared to domestic products. These findings confirm that AFM1 contamination persists as a food safety concern in Serbia and highlight the need for continuous monitoring and improved control of aflatoxin contamination in animal feed, especially under conditions of increasing climatic variability.
Lički škripavac is a PGI protected traditional Croatian soft, unripened cheese characterized by rubbery, pliable texture and distinctive squeaking property during consumption that dimin¬ishes over storage. This study evaluated the effect of hot-water submersion of vacuum-packed cheese (50 °C for 2 min) on the preservation and restoration of squeakiness throughout its shelf life, and examined consumer perception of its geographical origin. Cheeses from a single batch were randomly divided into three groups based on hot-water treatment: (1) control - no sub¬mersion, (2) submersion immediately after production, and (3) submersion immediately prior to analysis. All groups were evaluated at 0, 14, and 28 days of storage. Texture profile analysis was performed, and squeaking intensity was assessed by trained sensory panellists, while consumer perception and purchasing habits were investigated through a structured survey. Hardness parameters increased significantly during storage in all treatments (p<0.01). Hot-wa¬ter submersion applied immediately before analysis significantly reduced hardness values (p<0.05). Sensory evaluation confirmed that this treatment produced the highest squeaking intensity scores (p<0.01). Survey results showed that most consumers (77 %) associate Škri¬pavac cheese with the Lika region, consistent with its PGI status, while consumption and pur¬chase frequency were generally monthly or rare across age groups. The results indicate that brief hot-water submersion prior to consumption is a simple and practical measure to restore squeakiness and support the maintenance of the key sensory attribute of PGI Lički škripavac cheese during its declared shelf life.
This study investigated the effects of Capsicum annuum L. (CA) and Nigella sativa L. (NS) enrichment on the fatty acid profile, textural attributes, and sensory characteristics of Diyarbakır Örgü cheese (DÖC) during ripening. Three cheese groups (CA, NS, and control (C)) were produced and ripened at 5 °C for 120 days. Fatty acid composition and lipid quality indices (AI, TI, DFA, OFA, H/H, NVI, and HPI) were evaluated at specific ripening stages, along with instrumental texture parameters and sensory properties. CA and NS supplementation notably modified ripening behaviour. Enriched cheeses retained higher MUFA and PUFA levels than the control, indicating reduced lipid oxidation and improved lipid-related health indices (p<0.05). NS cheeses, in particular, displayed superior HPI and H/H values at the end of storage. Texture results showed decreasing hardness, gumminess, and chewiness in all groups, while CA accelerated softening and NS promoted structural stability. Sensory scores increased over time, with stronger aromatic development in CA cheeses and enhanced late-stage flavor harmony in NS samples. Overall, CA and NS improved the chemical, textural, and sensory attributes of DÖC during ripening, indicating that these plant additions are promising tools for enhancing the functionality, quality, and consumer appeal of traditional cheeses.
