A comprehensive overview of traditional containers versus edible coatings in cheese maturation: new insights into microbial biodiversity, cultural heritage, challenges and food safety

Basit Öğe Kaydı
dc.contributor.authorSenoussi, Asma
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2026-04-04T13:34:50Z
dc.date.available2026-04-04T13:34:50Z
dc.date.issued2026
dc.departmentİnönü Üniversitesi
dc.description.abstractBackground: 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.
dc.identifier.doi10.1016/j.tifs.2026.105608
dc.identifier.issn0924-2244
dc.identifier.issn1879-3053
dc.identifier.scopus2-s2.0-105030113647
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2026.105608
dc.identifier.urihttps://hdl.handle.net/11616/109417
dc.identifier.volume170
dc.identifier.wosWOS:001693522500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science London
dc.relation.ispartofTrends in Food Science & Technology
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250329
dc.subjectTraditional cheesemaking
dc.subjectCheese ripening
dc.subjectCheesemaking tools
dc.subjectAnimal skin containers
dc.subjectFood safety
dc.subjectCultural heritage in dairy processing
dc.subjectEdible films or coatings
dc.titleA comprehensive overview of traditional containers versus edible coatings in cheese maturation: new insights into microbial biodiversity, cultural heritage, challenges and food safety
dc.typeReview

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