Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’ purchased on the Slovenian market. The quality was checked using chemical and sensory analysis. When the results of chemical analysis were compared with the nutritional composition of a semi-hard type of cheese, the plant-based cheese substitutes differed greatly. On average, they contained 60 times less protein, 8 times less calcium and 50% more salt per 100 g of product. Considering median values, plant-based substitutes had 200 times less protein, 40 times less calcium, and 58% more salt compared to cheeses. The fatty acid composition was less favourable when compared to a regular semi-hard type of cheese: 50% more saturated fatty acids, almost five times less monounsaturated fatty acids, and only one third of the polyunsaturated fatty acids per 100 g of product, respectively, but no trans fatty acids. Despite some sensory deficiencies (absence of eyes; crumbly, granular, and tough texture; discordant, fatty, and salty taste; foreign odour and pale colour), the sensory quality in this product category was acceptable overall. More research should be conducted in this area to minimise the knowledge gaps in the nutritional composition and sensory quality of plant-based cheese substitutes.

This study was undertaken to prepare tailor-made starter culture (TMSC) for Karst ewe’s cheese production. Therefore, basic technological characteristics (growth ability in milk, acid production, and proteolytic activity) and antistaphylococcal potential were assessed for autochthonous enterococci and lactobacilli. Beside good growth in milk with numbers as high as 8 log CFU ml^–1, certain enterococci and lactobacilli also reduced pH below 5.0 and showed proteolytic activity. In antistaphylococcal testing, only pure strains of enterococci and lactobacilli were moderately antagonistic, but not in coagulated milks and coagulated milk extracts. Enterococci and lactobacilli with most relevant technological/antistaphylococcal properties were combined and tested as TMSC. In control (C) cheese-making, milk was inoculated with TMSC, while staphylococci (SC) cheese-making included contamination with staphylococci. In C trials, high logarithmic counts per g of cheese for enterococci (8.07–8.80) and lactobacilli (7.49–9.98) throughout the ripening period were found, and their authenticity was monitored by RAPD method. Furthermore, cheese extracts failed to inhibit pure cultures of staphylococci, while cheese pieces inhibited Staphylococcus sp. ST17. In SC trials, population dynamics of enterococci (7.81–9.04) and lactobacilli (7.98–9.63) corroborated the results in milk and in C trials, with staphylococci still present at the end of the ripening period but at lower counts than in fresh cheese.

Background: Plant-based milk and dairy alternatives (PBMDAs) are increasingly consumed in Europe, yet evidence from Central Europe remains limited. This study investigated PBMDA consumption habits and perceptions among adults in Slovenia. Methods: A cross-sectional online survey was conducted in June 2024 using a nationally stratified consumer panel (N = 1500). The questionnaire assessed socio-demographics, lifestyle, selected self-reported psychological indicators, dietary pattern, PBMDAs-related beliefs, and interpretation of nutrition and ingredient information. Descriptive statistics and chi-square tests were complemented by multinomial logistic regression and Bayesian analyses. Results: Most participants followed an omnivorous diet, while vegetarians and vegans constituted a minority. Compared with omnivores, vegetarians expressed more favorable perceptions of PBMDAs (health, sustainability, safety), whereas omnivores expressed greater trust in dairy’s nutritional adequacy and stronger concerns about processing and additives. PBMDA perceptions varied by socio-demographics: younger participants and women expressed positive views, and vegetarian/vegan diets were more common among women and higher-educated consumers. Vegetarians/vegans reported more anxiety and body dysmorphic concerns than omnivores. When nutrition information was anonymised, both groups tended to rate dairy as healthier, indicating persistent biases in product evaluation. Conclusions: PBMDA perceptions in Slovenia are strongly segmented by dietary pattern and socio-demographics, supporting the need for clearer nutrition communication.

In this study, the contents of minerals, free amino acids (FAAs), biogenic amines (BAs), γ-aminobutyric acid (GABA), and spermidine (SPD) were analyzed in selected white mold-ripened and blue-veined cheeses, including their spatial distribution between rind and core. Blue-veined cheeses contained higher levels of sodium, calcium, phosphorus, FAAs, and SPD. The BAs content was higher in cheeses produced from raw milk. Compared to the cores, the rinds of the analyzed cheeses contained more calcium (up to 66-fold), phosphate (up to 4.4-fold), zinc (up to 9.9-fold), and GABA (up to 17-fold). In white mold-ripened cheeses, where molds do not grow in the core, the rinds also contained more FAAs (up to 15-fold) and SPD (up to 127-fold). Our results confirm previous observations that the rinds of mold-ripened cheeses contain higher amounts of nutritionally valuable cations that form poorly soluble phosphate salts. To our knowledge, this study provides the first demonstration that the rinds of white mold-ripened cheeses are enriched in GABA and SPD, bioactive compounds associated with beneficial health effects. This highlights the high nutritional value of the outer layers of cheese produced with food-grade molds.

Salt application in milk processing refers mainly to cheeses, processed cheeses and dairy spreads. Although salt is technologically unavoidable in these dairy products, there are some possibilities to reduce salt content, but only maximally to the technologically acceptable levels. Because cheeses are very popular, most discussions on how to reduce salt content were oriented to this area, and special emphasis is rendered to salt utilization in cheese-making technology. But limitations are discussed as well. Processed cheeses demand melting salts for proper melting, and these salts became a part of the dairy product. Therefore, when consuming processed cheeses, these salts contribute to elevated levels in our body, and as such have adverse effects on cardiovascular potential, hypertension… But fortunately, processed cheeses are not consumed in large quantities and there is still some maneuverable space to reduce melting salts content, without any harm to technological process. Dairy spreads, either milk or cheese, natural or supplemented with diverse mixtures of herbs, spices, meat, garlic et al. technologically do not need salt, but they are still salted. Salt is added only as taste enhancer, to improve taste. So, salt can be completely avoided from spreads, but consumers probably will not agree to remove salt completely. Therefore, detailed consumer research should be made to established what is the minimum salt content in spreads, they tolerate. And finally, salted variety of butter is discussed as well. Butter is one of the dairy products, that is least loaded with additives. Only beta-carotene and/or salt are allowed. Beta-carotene is used to unify seasonal discolorations and salt to produce salted varieties of butter. Although not popular locally, some attention is focused to salt in butter as well, and possible reductions. Hereforth, decrease of salt application in certain dairy products is discussed.