Modern advances in cheese making: Biopreservation, functionalization, and reusing agri-food by-products

Abstract

Innovation is essential across various economic sectors, and dairy products hold a significant place in the food market. Innovation in this sector is vital for the economic sustainability of dairy farms. This review explores recent technological advancements in cheese production, including the selection of probiotic cultures, the incorporation of by-products containing polyphenolic compounds, and the use of natural preservatives with antimicrobial properties. Functionalizing dairy products is crucial since they are often unjustly deemed unhealthy. Biopreservation strategies are needed to reinforce the natural image of these foods. Scientific literature indicates that innovation in the primary sector can positively affect rural development and local economies, especially in marginal areas. For instance, cheese can symbolize gastronomic culture and cultural identity, boosting tourism. Modern consumers increasingly appreciate the authenticity and genuine connection that cheese represents. Future perspectives aim to enhance the effectiveness of bioactive compounds in cheese, as well as substances deemed “waste” by other supply chains. This involves evaluating whether these changes are beneficial or restrictive.