A comprehensive overview of traditional containers versus edible coatings in cheese maturation: new insights into microbial biodiversity, cultural heritage, challenges and food safety
Küçük Resim Yok
Tarih
2026
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Science London
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Background: Traditional equipment shapes the distinctive characteristics of traditional cheeses. This review evaluates how traditional production equipment can meet modern safety and sustainability requirements while preserving microbial diversity and sensory quality. Scope and approach: This review analyzes traditional equipment and modern (current technology, contemporary or state of the art) edible coatings across their distinct production stages. Traditional equipment functions as integrated production systems throughout manufacturing: i) wooden vats continuously inoculate milk during curd formation and fermentation; ii) wooden shelves facilitate microbial exchange between biofilms and cheese rinds during ripening; animal-skin bags serve as combined fermentation and ageing environments; iii) earthenware vessels regulate moisture and microbial activity from production through maturation. These materials act as dynamic microbial reservoirs influencing safety, biochemistry, and sensory development during production and maturation. In contrast, modern edible coating biopolymer films are applied after manufacture as postproduction preservation barriers that extend shelf life, control moisture and oxygen transfer, and deliver antimicrobial compounds during storage and distribution. Critical distinction: Traditional equipment interacts with cheese throughout production (inoculation, fermentation, and ripening), whereas modern coatings envelop finished cheese post-production. This temporal and functional distinction shows that cheese safety requires stage-appropriate interventions: process-integrated microbial management during production and protective barriers during storage. Key findings and conclusions: This review proposes hybrid approaches that preserve traditional production methods while incorporating targeted coating applications for enhanced storage safety. These strategies maintain the microbial diversity and authenticity established during traditional manufacturing while covering contemporary sustainability and quality requirements, demonstrating that preservation of cultural heritage is compatible with modern safety standards.
Açıklama
Anahtar Kelimeler
Traditional cheesemaking, Cheese ripening, Cheesemaking tools, Animal skin containers, Food safety, Cultural heritage in dairy processing, Edible films or coatings
Kaynak
Trends in Food Science & Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
170
