The search for improvements in quality of life has increasingly involved changes in the diet, especially the consumption of foods which, in addition to having good nutritional value, are characterized by offering health benefits. Among the molecules that trigger several beneficial responses are peptides, which are specific fragments of proteins known to produce positive effects on the human body. This review aimed to discuss the bioactive potential of peptides from cheeses. Studies show that the protein composition of some cheese varieties exhibits a potential for the release of bioactive peptides. The production of these peptides can be promoted by some technological procedures that affect the milk structure and constituents. The cheese maturation process stands out for producing bioactive peptides due to the action of enzymes produced by lactic acid bacteria. Thus, in addition to being proteins with high biological value due to their excellent amino acid profile, peptides from some types of cheeses are endowed with functional properties such as anti-hypertensive, antimicrobial, antioxidant, anticarcinogenic, opioid, and zinc-binding activities.

Known as an animal of multiple functions, the Equus asinus has always been used for various purposes, such as entertainment, horseback riding, means of transport, agricultural traction and dairy farming. Although, donkeys are associated with a vast heritage of social, cultural, economic and ecological importance, they have lost their importance in the activities of rural properties, both in the developed economies of European countries and in the Northeast region of Brazil. Specific studies of production systems aimed rational exploitation of the donkey species in Brazil do not exist. New perspectives for the use of donkey in the Brazilian semiarid region through the dairy industry has aroused scientific interest and the interest of investors. The donkey, allied to the low production costs and rusticity of the species, has the capacity to contribute to the economy with products of high biological value and therapeutic characteristics. Thus, this review provided a broad view of the donkey bred in the Northeast of Brazil, observing its characteristics and relevance for the region. The benefits of donkey milk and the need to promote the production and marketing of this milk in the dairy production chain will also be discussed.

The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a mixture of 0:100, 15:85, 20:80, and 25:75, bovine colostrum:milk (v:v), and aged for 0, 10, 20, and 40 days. Milk, colostrum, and fresh and matured cheeses were submitted to physicochemical characterization. Moreover, microbiological quality, yield, texture profile, color, and sensory acceptance of cheese samples were evaluated. Colostrum supplementation favored low acidity, high moisture, a pH range of 5.0–6.2, and water activity of 0.94–99. Sensory attributes and overall evaluation of all cheese formulations achieved an Acceptability Index above 70, indicating good acceptability. Since cheese with colostrum presented the potential to be used as human food, assessing the presence of colostrum bioactive components in those dairy products is a promising goal for further research.

This work aimed to characterize the production system of artisan cheese makers in Currais Novos, in the state of Rio Grande do Norte (RN), thereby assessing the existence of a production standard and helping to create a region with a recognized geographical indication. Eleven artisanal cheese makers were visited, and a structured interview was conducted. The results showed that all the cheese makers work with raw milk; they all have a health record, and 64% need to be aware of the specific legislation. They are considered family cheese makers, as the owner or spouse comprises 82% of the production. They have been in business for less than 11 years (54%), and all of them use industrial rennet and add boiling water and salt to make the Coalho cheese. All the establishments use a wood-fired oven to cook the butter cheese in stainless steel pots (75%), and stir it with wooden spatulas (50%). With the right policies and investment, there is room for improvement in the cheese-making system, possible growth, and recognition of the activity as traditional and peculiar.

The nutraceutical properties of colostrum have stimulated interest in its use in the production of functional foods and supplements that benefit human health. This study investigated the fatty acid profile of Greek yogurt formulations added with bovine colostrum. Four formulations of Greek yogurt were developed with different colostrum levels: 0, 10, 20, and 30%. Next, fat extraction and esterification were performed to determine the fatty acid profile. Then, the concentrations of fatty acid methyl esters were determined by gas chromatography. No effect was observed for the C14:0, C16:0, and C18:0 concentrations with the addition of colostrum. Although the C18:1c9, C18:2n6, C18:3n3, and C20:4n6 concentrations were not affected by colostrum, the C16:1c9, polyunsaturated fatty acids, and n-6 fatty acid contents increased, without changes in the n-6 to n-3 ratio. C18:1t9 was the only monounsaturated fatty acid that differed among formulations and it increased with colostrum addition. There was no effect of the colostrum increase on the total saturated, unsaturated, and monounsaturated fatty acid concentrations. The bovine colostrum used as an ingredient in Greek yogurt showed slight changes in the fatty acid profile. The use of colostrum is an alternative to reduce costs and maintain health benefits.

The production of artisanal cheeses is generally done empirically, without strict controls on the hygiene and final quality of these products. The aim of this study was to investigate the microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte. Forty-five samples were collected from eleven municipalities. The results for Staphylococcus aureus, Listeria monocytogenes, and Salmonella sp. were in line with current legislation. When analyzing coliforms at 35 and 45°C, more than 40% of the samples were contaminated to above legal limits. The fat content of the cheeses was below the regulated level, but the moisture content was in line with the category standards. In conclusion, the microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte does not yet meet the standards set by the Brazilian Ministry of Agriculture and Livestock decree 146, since the standards stipulated for total and thermotolerant coliforms still need to be better monitored, as contamination by these microorganisms is indicative of hygiene failures in the manufacturing processes. Standardizing artisanal products remains a challenge, highlighting the need for enhanced monitoring of product quality and health standards.