It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.

BPA is a plasticizer for the production of polycarbonate plastics and epoxy resins and is widely used in the production of household goods, including food packaging. Free BPA is known to migrate from packaging to food, and its uptake has been associated with adverse health effect, particularly the disruption of endocrine activity. The presence and migration of BPA from plastic consumer products are subject to strict regulation in the EU. The aim of this study is to analyse the migration of BPA from different packaging items and household products sold on the Croatian market. To simulate real life exposure, we treated samples with a food simulant. The analytical performance was confirmed with the EU requirements. BPA levels were assessed in 61 samples by HPLC-FLD and the LOQ of the method was 0.005 mg kg⁻¹ for the food simulant. These results showed that the levels of BPA that migrated to the food simulant were below LOQ and in accordance with the specific migration limit into food, which was defined as 0.05 mg kg⁻¹ for all samples. None of the analysed products presented a health hazard. However, these regulations do not refer to products intended for children’s use, in which BPA is banned. Furthermore, regulations require testing before putting products on the market, and previous research shows that possible BPA migration occurs due to various uses, along with a cumulative effect of exposure from even very small concentrations. Therefore, for accurate BPA consumer exposure evaluation and possible health risks, a comprehensive approach is needed.

Cryoprotective freezing methods are increasingly being developed and used as an effective means of protecting valuable bioactive compounds in processed berry fruits. The quick-freezing method allows the bioactive compounds in the plant material to be preserved over a longer period of time, thus providing a high-quality product with significant antioxidant capacity. The aim of this study was to determine the effects of the quick-freezing method on physico-chemical properties and bioactive compounds content of fruits in three soft fruit species: tayberry, raspberry, and blackberry, and to evaluate the stability of specific phytochemicals during the three-month storage period. The freezing method had a significant effect on the physicochemical properties with a significantly less drip loss observed after thawing in fruit frozen by quick-freezing (at −34 °C for 25 min) compared to fruit frozen classically (−18 °C to 24 h). The color of quick-frozen fruits also changed significantly less compared to fresh fruits. Of the bioactive compounds analyzed, it should be noted that there was a significantly lower loss of ascorbic acid recorded during quick-freezing. On average, the quick-frozen fruits contained 28% more ascorbic acid than the classical frozen fruits. In general, the quick-freezing procedure contributed to a better preservation of total polyphenolic compounds and anthocyanins, and thus berry fruits also showed higher values of antioxidant capacity during quick freezing than during the classical procedure. During the storage period of three months, a decrease in the content of all the bioactive compounds studied was observed, although it should be emphasized that this loss during storage was not as pronounced in fruits frozen by the quick-freezing method as in classically frozen fruits. It can be concluded that the quick-freezing contributes significantly to the preservation of valuable bioactive compounds of berries and that this processing method can be considered important for maintaining the nutritional properties of berry fruits.

Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese. Numerous studies have identified over 3000 volatile and non-volatile components in cheese. The volatile components, which consist of fatty acids, alcohols, aldehydes, esters, ketones, lactones, sulphur compounds, amines, and other flavour-active compounds, are primarily responsible for the aromatic characteristics (aroma) of cheese. This paper thoroughly discusses the biochemistry behind the formation of significant aroma compounds that affect overall cheese quality and sensory characteristics. It provides an extensive review of the most recent methodologies for the extraction and determination of aroma compounds in cheese.

The beneficial health effects of cheese as a source of bioactive compounds with antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, and analgesic effects are well known. The aim of this study is to determine the presence of pesticide residues and heavy metals in 79 cheese samples from small farms in Croatia. The samples were analyzed over a period of three years for the quality parameters of fat, protein, dry matter, salt, and pH to determine whether metrological conditions affect the quality of cheese and to test the correlation between the variables in different types of cheese. A total of 509 pesticide residues were analyzed using liquid and gas chromatography with tandem mass spectrometry. Piperonyl butoxide was found in two samples. Inductively coupled plasma with mass spectrometry was used for a metal content analysis, and Cd, Cr, Mn, Ni, and Pb were found in the range of <0.005–0.012 mg kg⁻¹, <0.02–0.84 mg kg⁻¹, 0.031–1.128 mg kg⁻¹, <0.03–0.67 mg kg⁻¹, and <0.01–0.12 mg kg⁻¹, respectively. Cd was detected in just three samples. Mn was found in all analyzed samples. All tested samples complied with EU regulations and directives, and at the point of analysis, none posed a direct health risk for consumers. Sustainability on small farms could be ensured with the responsible use of pesticides and through a consistent and reliable supply of fresh, high-quality milk.

Encapsulation in alginate hydrogel microspheres is an effective method for protecting and improving the survival of lactic acid bacteria in different environments. This research aims to expand the knowledge about the structure/property relationship of calcium alginate microspheres loaded with a mixture of autochthonous probiotic bacteria (Lactococcus lactis and Lactiplantibacillus plantarum). A novel hydrogel formulation (FORMLAB) was prepared by ionic gelation and the molecular interactions between the FORMLAB constituents, surface morphology, structure, swelling degree, and release profile were characterized. The simultaneous encapsulation of two bacterial cultures in the same compartment does not diminish their viability. The binding of calcium ions to bacterial cells creates favorable conditions for the propagation of the encapsulated bacteria. The molecular interactions between the FORMLAB constituents are complex, involving mainly hydrogen bonds and electrostatic interactions. With a very high degree of swelling followed by low crosslinking, the surface of the microspheres covered with bacterial cells and diffusion through the hydrogel matrix allow for the delivery of probiotics at the right time. The findings suggest that bacterial cells are efficiently delivered from calcium alginate microspheres, offering promising applications in the development of functional foods, especially in cheese production.