This study presents the first comprehensive assessment of a bacteriophage P100-activated edible whey-protein solution (WPS) applied to the rind of Sicilian Canestrato Fresco (SCF) cheese. Beyond evaluating its anti-Listeria efficacy in pre- and post-packaging contamination contexts, the work investigates the coating’s effects on chemical composition, volatilome, sensory properties, and consumer responses, including willingness to pay. To assess anti-Listeria activity, all samples were stored at 4 °C for 30 days. Contamination was carried out either before or after coating application, depending on the specific treatment. Listeria monocytogenes was monitored at 0, 1, 3, 7, 15, and 30 days of refrigerated storage. The active coating reduced the pathogen from approximately 3 log CFU/g to undetectable levels (0 log CFU/g) within 3 days, whereas the untreated controls reached about 5 log CFU/g after 30 days. WPS-coated cheeses showed no significant changes in chemical composition (moisture ~33%, protein ~29%, fat ~33%) or fatty acid profile compared to traditional SCF. The volatilome was dominated by hexanoic and butanoic acids and ethyl esters, without significant differences between coated and control samples, as confirmed by Smart Nose^® analysis. Sensory evaluation by trained assessors demonstrated that the bioactive coating did not alter the traditional sensory profile of SCF cheese. A consumer survey conducted with 240 participants from two retail formats revealed significant differences in product familiarity and perceived food safety, while openness to innovation and willingness to pay were similar. More than 90% of respondents were willing to pay a 10% price premium. Overall, phage-based edible coatings appear to be edible, renewable, and biodegradable packaging alternative to improve cheese safety without compromising quality.

This study aimed to evaluate the effect of using artisanal beers obtained from ricotta whey (scotta-based beer) during cheese affinage on the sensory properties of cheeses. For this purpose, four experimental groups of pressed cheeses were manufactured using two ripening techniques and a scotta-based brine. In detail, BB stands for experimental cheeses immersed in unsaturated beer brine; CB represents control cheeses immersed in unsaturated water brine; BWR corresponds to experimental cheeses with a washed rind using beer brine; and CWR denotes control cheeses with a washed rind using saturated water brine. The replacement of water with scotta-based beer in unsaturated brine, during cheese affinage, resulted in significant changes in the VOC profile of experimental cheeses, compared to control cheeses, with esters accounting for more than 60% of the total VOC area, imparting sweet and fruity notes. Sensory analysis revealed that beer-brined cheeses exhibited significantly different profiles (p < 0.05) across most evaluated attributes. Notably, the color of the rind and interior, as well as visual uniformity, were significantly enhanced by the beer brining, while oiliness was influenced by the ripening technique (p < 0.05) independently of the brine composition. Odor intensity and aroma complexity were markedly higher in beer-brined cheeses (p < 0.001), consistent with the migration of volatile compounds from beer into the cheese matrix. Among taste attributes, sourness, bitterness, and toasted flavor differed significantly (p < 0.05), with beer-brined cheeses perceived as less sour and more toasted. Washed-rind cheeses exhibited higher bitterness (p < 0.001), regardless of brining type. Furthermore, beer-brined cheeses showed increased hardness and plasticity, suggesting structural changes in the matrix. These findings support the potential of scotta-based beer-brining as a way to diversify cheese sensory profiles and enhance market value.