Reviewed by Frances BriggsNov 4 2025
A new review shows how small, practical tweaks in cheesemaking could deliver big wins in cost, sustainability, and flavor.
Study: Cheese production revisited – Novel and overlooked strategies for improving efficiency and sustainability of cheese manufacturing. Image Credit: Pressmaster/Shutterstock.com
A research team at the DTU National Food Institute has conducted a literature review on cheese fermentation and ripening, identifying five underused, evidence-based strategies to enhance efficiency and sustainability in cheese production. The study was published in Trends in Food Science & Technology.
A significant portion of milk is converted into cheese, which is available in a wide variety of types and is popular for its flavor complexity and long shelf life. Coupled with culinary traditions, this renders cheese a highly favored dairy product. However, cheese is a very resource-intensive product.
When dairies produce one kilogram of cheese, they simultaneously produce up to nine kilograms of whey. Whey contains most of the milk sugar as well as important minerals and vitamins, yet today it is often sold cheaply to large whey refineries, and on a global scale, a significant share is discarded as waste. That is both a loss of a valuable raw material and associated with handling costs for dairies.
Christian Solem, Associate Professor, DTU National Food Institute
During the cheese fermentation process, an additional challenge arises that can be addressed relatively easily, specifically, bacteriophages. Bacteriophages are viruses that can infect and destroy the lactic acid bacteria essential for cheese production. An attack by these phages can postpone or completely disrupt an entire production cycle. Consequently, dairies often rely on laborious methods that involve alternating between various cultures.
Our review shows that, by encapsulating the lactic acid bacteria in the curd before they are added to the cheese vat, the dairies can protect them against bacteriophages.
Shuangqing Zhao, Postdoc, DTU National Food Institute
Five Underused Measures
In the research, the investigators highlight five strategies that may be adopted with minimal alterations to processes in numerous dairies:
1. Use More Autolytic Starter Cultures
When lactic acid bacteria initiate their breakdown slightly earlier in the process (autolysis), they release enzymes and compounds that can enhance flavor development more rapidly and consistently. A new culture can accelerate cheese maturation, thereby reducing the storage time.
2. Adjust Surface pH to Accelerate Ripening
For cheeses that mature through the activity of microorganisms on the surface, dairies can expedite the ripening process by managing the pH levels of the rind.
Moreover, this control can prevent issues related to undesirable growth, including mold or potentially harmful Listeria bacteria. The process involves adjusting brine, washing, and humidity – skills that most dairies are already equipped with.
3. Prevent Phage Attack by Encapsulating Lactic Acid Bacteria
When lactic acid bacteria are encapsulated, they receive physical protection against viral attacks (bacteriophages) during the initial critical hours of the process. Though not yet standard practice, this technique has shown success in pilot applications in dairy research.
As a result, there are fewer instances of failed fermentations, and the batches produced are more consistent. Additionally, it eliminates the need for the expensive and complicated practice of alternating between various starter cultures to prevent phage activity. This approach is effective because bacteriophages specifically infect certain strains within a culture, but they can gradually adapt to infect other hosts.
When cultures are switched, there is a delay before the phages adapt, potentially spoiling the fermentation once more. The process of culture-switching demands thorough planning and the maintenance of multiple cultures in inventory.
4. Controlled Use of Bacteriophages
Minuscule, regulated quantities of bacteriophages can be utilized to cause the starter culture to "deactivate" at a designated stage in the process. When the bacteria undergo this breakdown, they emit enzymes and various compounds that enhance flavor, thereby accelerating the ripening process.
This requires stringent process management and well-defined parameters. However, the technique is straightforward and could be particularly appealing for cheese varieties that usually require an extended period for flavor maturation.
5. Add More Value to Whey
The review assessed the various technologies for capturing whey proteins and reintegrating them into the curd. They found that these processes can enhance cheese yield by as much as 30 %, all while maintaining nutritional value and minimizing byproducts. Alternatively, whey can undergo microbial processing to derive greater value (for instance, transforming it into ingredients) rather than being sold at a low price.
A Shortcut to Cheaper Starter Cultures
Currently, most dairies purchase ready-to-use starter cultures, known as DVS cultures, due to their ease of use and reliable outcomes. However, these cultures are expensive. An alternative approach is to cultivate one’s own cultures on-site for direct use in production. This method allows for the use of only a small fraction of the original culture as a "starter pack," enabling the remainder to be propagated internally.
The expenses associated with cultures can be reduced by as much as one hundred times, according to the researchers. The downside is the necessity for stricter oversight of both the process and hygiene, as the dairies are responsible for maintaining the stability and consistency of the cultures. This solution may be financially beneficial for both larger and smaller dairies that can share resources.
The implementation of this approach is contingent upon the type of cheese being produced and the equipment currently available, with the researchers indicating that certain measures will necessitate pilot testing and clarification of regulatory requirements.
Journal Reference:
Zhao, S., et al. (2025) Cheese production revisited – Novel and overlooked strategies for improving efficiency and sustainability of cheese manufacturing. Trends in Food Science & Technology. doi.org/10.1016/j.tifs.2025.105213