Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.

Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.

Purpose: Strengthening awareness and education to address food safety problem is of importance. The purpose of this study is to investigate food safety knowledge and opinion among Serbian students and the efficiency of education on their self-reported behaviour as consumers.Design/methodology/approach: A questionnaire on the attitudes and self-reported behaviour of students was completed by 414 students at the Faculty of Agriculture, University of Belgrade, Serbia. The questions covered hand hygiene; cross-contamination; conditions of food cooling; and knowledge of risky food. Students were divided into two groups: students in their first and second year of study (1–2 YoS) who had not attended any subjects related to food safety during their education; students in the third and fourth years of the Food Technology Program (3–4 YoS) who had completed one or more courses concerning food safety during their education.Findings: Overall, there were significant differences in the opinions of 1–2 YoS students and 3–4 YoS students on most issues. It was noted that male students are at higher risk when it comes to food handling. Considering the significant impact of education as evidenced by the opinions of 3–4 YoS students, it can be concluded that education is effective in raising awareness and changing behaviour among young people.Originality/value: The study identified how education affects students' opinion and food handling. Moreover, it highlighted the areas of deficiency in students' food safety behaviour, knowledge and attitudes. Limited research has been conducted on food safety knowledge among students.