The Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety, sensory quality, and shelf life. Non-thermal technologies, such as high-pressure processing (HPP), pulsed electric fields (PEF), ultra-violet (UV), and visible light (VL), are among the most promising methods that effectively control microbial growth while preserving the nutritional and functional properties of cheese. Protective cultures, postbiotics, and bacteriophages represent microbiological strategies that are natural alternatives to conventional preservatives. Another efficient approach involves plant extracts, which contribute to microbial control, and enhance cheese functionality and potential health benefits. Edible coatings, either alone or combined with other methods, also show promising applications. Despite these advantages, several challenges persist: higher costs of production and technical limitations, possible shorter shelf-life, and regulatory challenges, such as the absence of standardized Clean Label definitions and compliance complexities. Further research is needed to develop and refine Clean Label formulations, especially regarding bioactive peptides, sustainable packaging, and advanced microbial control techniques. Addressing these challenges will be essential for expanding Clean Label cheese availability while ensuring product quality and maintaining consumer acceptance.

The enzymatic coagulation of milk, crucial in cheese production, entails the hydrolysis of κ-casein and subsequent micelle aggregation. Conventional assessment standards, such as the Berridge method, depend on visual inspection and are susceptible to operator bias. Recent methods for the identification of milk-clotting time rely on optical, ultrasonic, and image-based technologies. In the present work, the composition of milk was evaluated through standard methods from ISO and AOAC. Milk coagulation time (MCT) was measured through viscosimetry, Berridge’s operator-driven technique, and a machine learning approach employing computer vision. Coagulation was additionally observed using the Optigraph, which measures micellar aggregation through near-infrared light attenuation for immediate analysis. Sheep milk samples were analysed for their composition and coagulation characteristics. Coagulation times, assessed via Berridge (BOB), demonstrated high correlation (R² = 0.9888) with viscosimetry (Visc) and machine learning (ML). Increased levels of protein and casein were linked to extended MCT, whereas lower pH levels sped up coagulation. The calcium content did not have a notable impact. Optigraph assessments validated variations in firmness and aggregation rate. Principal Component Analysis (PCA) identified significant correlations between total solids, casein, and MCT techniques. Estimates from ML-based MCT closely align with those from operator-based methods, confirming its dependability. This research emphasises ML as a powerful, automated method for evaluating milk coagulation, presenting a compelling substitute for conventional approaches.

Improving the energy efficiency of traditional production methods while preserving their cultural and economic value is a challenge aligned with the Sustainable Development Goals of the 2030 agenda. Refrigeration during cheese maturation is particularly energy-intensive, contributing significantly to greenhouse gas emissions and operating costs. An approach to make traditional cheese production more sustainable, through the development of a prototype ripening chamber with a natural refrigerant-based refrigeration system powered by renewable energy was studied. A dedicated system based on an Internet of Things architecture was developed using low-cost sensors, microcontroller units, and single-board computers to enable real-time measurement and monitoring of environmental variables and energy consumption throughout the ripening process. A comparative analysis was conducted using ewe’s milk cheese, produced and ripened with Protected Designation of Origin conditions, in both the prototype and the conventional chambers over four weeks, quantifying energy consumption and evaluating product quality. Results demonstrate the technical feasibility of energy efficient and sustainable refrigeration systems, as well as the possibility of retrofitting installed cheese ripening chambers with affordable IoT monitoring systems, while maintaining traditional cheese quality standards.

Ewe’s milk cheese produced from raw milk holds cultural and economic importance in Southern European countries; however, it poses microbiological challenges. Among spoilage microorganisms, Pseudomonas fluorescens is particularly concerning due to thermostable enzymes that impair the texture, aroma, and stability of cheese, even under refrigeration and salinity. This study evaluated the influence of sodium chloride concentration on Pseudomonas fluorescens given the pivotal role of salt in ensuring cheese stability and safety. Cheeses inoculated with Pseudomonas fluorescens were produced under an experimental design that combined three ripening temperatures with four salt concentrations. Physicochemical composition and microbiological stability were assessed at the end of ripening (20 days). Results showed that the ripening temperature emerged as the most determinant factor, influencing microbial viability and increasing solid retention, proteolysis, and dehydration, leading to harder cheeses. Low temperatures without salt favoured surface colour defects, whereas, although high salt levels contributed to partial control of Pseudomonas spp., they also delayed ripening, resulting in cheeses with a pale, uncharacteristic appearance. Conversely, moderate salinity (2%) combined with higher ripening temperatures promoted uniform maturation, resulting in a stable texture and appearance free of defects. These findings highlight the need to balance salt and ripening conditions to optimise quality and safety in traditional raw ewe’s milk cheeses.