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Cited by 665Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood Nutrient Composition and Product Development

The DOI matches its Crossref record; 354 of the 354 references it cites were found in a registry or an index.

Traditional cheeses: Rich and diverse microbiota with associated benefits

Montel, Marie-Christine, Buchin, Solange, Mallet, Adrien, Delbes-Paus, Céline, Vuitton, Dominique A., Desmasures, Nathalie, Berthier, Françoise·2014·International Journal of Food Microbiology
DOI 10.1016/j.ijfoodmicro.2014.02.019
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Abstract

The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out objectively, whence the recurrent confused debate over their pros and cons. This review starts by emphasizing the particularities of the microbiota in traditional cheeses. It then describes the sensory, hygiene, and possible health benefits associated with traditional cheeses. The microbial diversity underlying the benefits of raw milk cheese depends on both the milk microbiota and on traditional practices, including inoculation practices. Traditional know-how from farming to cheese processing helps to maintain both the richness of the microbiota in individual cheeses and the diversity between cheeses throughout processing. All in all more than 400 species of lactic acid bacteria, Gram and catalase-positive bacteria, Gram-negative bacteria, yeasts and moulds have been detected in raw milk. This biodiversity decreases in cheese cores, where a small number of lactic acid bacteria species are numerically dominant, but persists on the cheese surfaces, which harbour numerous species of bacteria, yeasts and moulds. Diversity between cheeses is due particularly to wide variations in the dynamics of the same species in different cheeses. Flavour is more intense and rich in raw milk cheeses than in processed ones. This is mainly because an abundant native microbiota can express in raw milk cheeses, which is not the case in cheeses made from pasteurized or microfiltered milk. Compared to commercial strains, indigenous lactic acid bacteria isolated from milk/cheese, and surface bacteria and yeasts isolated from traditional brines, were associated with more complex volatile profiles and higher scores for some sensorial attributes. The ability of traditional cheeses to combat pathogens is related more to native antipathogenic strains or microbial consortia than to natural non-microbial inhibitor(s) from milk. Quite different native microbiota can protect against Listeria monocytogenes in cheeses (in both core and surface) and on the wooden surfaces of traditional equipment. The inhibition seems to be associated with their qualitative and quantitative composition rather than with their degree of diversity. The inhibitory mechanisms are not well elucidated. Both cross-sectional and cohort studies have evidenced a strong association of raw-milk consumption with protection against allergic/atopic diseases; further studies are needed to determine whether such association extends to traditional raw-milk cheese consumption. In the future, the use of meta-omics methods should help to decipher how traditional cheese ecosystems form and function, opening the way to new methods of risk-benefit management from farm to ripened cheese.

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Citations

Cites

Research works printed but not linked: 13

  1. Bachmann, 2011, Raw milk cheeses, vol. 1, 652
  2. Bouton, 2007, Etude des flux bactériens dans les étables de production laitière de Franche-Comte, Exemple des LHF. 15eme colloque du Club des Bactéries Lactiques
  3. Crow, 2002, Raw milk flora and NSLAB as adjuncts, Aust. J. Dairy Technol., 57, 99
  4. De Buyser, 2005, Implication du lait et des produits laitiers dans les maladies infectieuses d'origine alimentaire en France de 1988 à 2003, Bull. Epidemiol., 1–2
  5. Donnelly, 2001, Factors associated with hygienic control and quality of cheeses prepared from raw milk: a review, Bull. Int. Dairy Fed., 16
  6. Eliskases-Lechner, 1995, The yeast flora of surface ripened cheese, Milchwissenschaft, 50, 458
  7. Irmler, 2011, 2, 695
  8. Jourdan-Da Silva, 2012, Salmonelloses en France, 2002–2010 : tendances en épidémiologie humaine, émergence de la souche monophasique, principaux aliments impliqués dans les dernières épidémies, Bull. Epidémiol. Santé Anim. Aliment. Spéc. Risques Aliment. Microbiol., 50, 31
  9. Kleter, 1974, Aseptic milking of cows, Neth. Milk Dairy J., 28, 212
  10. Laithier, 2005, 12, 367
  11. Martin, 2009, Grass and the nutritional and organoleptic qualities of dairy products, Fourrages, 291–310
  12. Tzanetakis, 1991, Effect of Pediococcus pentosaceus on microbiology and chemistry of Teleme cheese, LWT Food Sci. Technol., 24, 173
  13. Van Hekken, 2012, Quality aspects of raw milk cheeses, Food Technol., 66, 66

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Metadata

Authors
Montel, M.-C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., & Berthier, F.
Affiliations
  • Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
  • Institut National de la Recherche Agronomique (FR)
  • Normandie Université (FR)
  • Aliments Bioprocédés Toxicologie Environnements (FR)
Corresponding author
Montel, Marie-Christine
ORCID
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2014-05
Volume
177
Pages
136-154
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/j.ijfoodmicro.2014.02.019
OpenAlex
W2067039644
Cited by
665
References
354
Citations by year
2026: 49 · 2025: 60 · 2024: 49 · 2023: 60 · 2022: 73 · 2021: 69 · 2020: 68 · 2019: 50 · 2018: 62 · 2017: 41 · 2016: 40 · 2015: 29 · 2014: 14
FWCI
5.14
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • International Journal of Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
  • HAL (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
traditional cheese, raw milk cheese, cheese microbiota, lactic acid bacteria, microbial diversity, cheese flavor, sensory properties, cheese hygiene, health benefits, Listeria monocytogenes, antimicrobial activity, microbial consortia, allergic diseases, atopic diseases, indigenous strains, risk-benefit assessment
MeSH terms
Animals, Cheese, Environmental Microbiology, Food Microbiology, Milk, Sensation, Biodiversity, Microbiota

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