A new research review from the DTU National Food Institute highlights concrete opportunities to reduce resource use, shorten maturation times and increase yields in cheese production.
Cheese production is among the most resource-intensive processes in the dairy industry, but according to a new research review there remains significant potential to optimise well-known processes. Researchers from the DTU National Food Institute have reviewed the existing literature on cheese fermentation and ripening and identified five measures that can be implemented with relatively limited changes to production.
Whey holds untapped potential
One key focus is the utilisation of whey. When one kilogram of cheese is produced, up to nine kilograms of whey are generated, which today is often sold at low prices or disposed of.
– It is both a waste of a valuable raw material and associated with handling costs for dairies, says Associate Professor Christian Solem in the trade journal Plus Proces.
According to the research, technologies that return whey proteins to the curd or process whey into ingredients can increase yields and reduce the volume of by-products.
The researchers also point to opportunities for faster and more controlled ripening. More autolytic starter cultures can release enzymes earlier in the process and thereby accelerate flavour development, while adjusting the pH on the cheese surface can contribute to both faster ripening and improved microbiological control.
Encapsulation protects against virus attacks
A third area of focus is the management of bacteriophages, which continue to pose a risk to acidification. According to postdoctoral researcher Shuangqing Zhao, encapsulating lactic acid bacteria can protect the cultures during the most critical stages of the process and lead to more stable production.
The review further suggests that the controlled use of bacteriophages can, in certain cases, be applied actively to steer flavour development.
Finally, the researchers note that dairies—particularly larger ones—can reduce starter culture costs by increasingly propagating cultures in-house. However, this solution places higher demands on process control and quality assurance.
Overall, the research review shows that substantial efficiency and sustainability gains can still be achieved in cheese production without the need for radically new technologies.
The scientific article “Cheese production revisited – Novel and overlooked strategies for improving efficiency and sustainability of cheese manufacturing” has been published in Food Science & Technology.
By Maja Løvstrup
Source: Plus Proces
Photo: Colourbox
