Effects of Incorporating Winemaking By-products on the Characteristics of A2A2 Milk and Probiotic Petit Suisse Cheese

Jordi Jeoa^*
*Correspondence: Jordi Jeoa, Department of Food Science and Technology, Federal University South Border, BR 158, km 405, Laranjeiras do Sul 85319-899, Brazil, Email:

Introduction

The incorporation of agricultural by-products into food production processes has gained considerable attention due to the growing demand for sustainable practices in the food industry. One such area of exploration is the use of winemaking by-products in dairy products, particularly in the production of cheese. Petit Suisse cheese, a soft and creamy dairy product, and A2A2 milk, known for its potential health benefits, have been at the forefront of this research. By integrating winemaking by-products into the production process, it is possible to not only enhance the properties of these products but also contribute to the circular economy by reducing waste. Winemaking by-products are the residual materials left after the grape juice has been extracted and fermented into wine. These by-products, including grape skins, seeds, stems, and pomace (the solid remains of crushed grapes), are typically discarded or used for purposes such as animal feed, composting, or biofuel production. However, recent research has explored their potential use in food production due to their high content of bioactive compounds like polyphenols, antioxidants, fibers, and organic acids. Incorporating winemaking by-products into food products, particularly dairy, not only offers an innovative approach to reducing food waste but also enhances the nutritional value of the final product. By adding such ingredients to dairy products like cheese, winemaking by-products may improve the antioxidant capacity, sensory attributes, and overall health benefits of the product, making it more attractive to health-conscious consumers [1-3].

Description

Despite the promising potential of incorporating winemaking by-products into A2A2 milk and Petit Suisse cheese, there are several challenges that need to be addressed. One major consideration is the consistency and quality control of the by-products used. Winemaking by-products vary in composition depending on the grape variety, winemaking process, and region, which could affect the final product's taste and texture. Additionally, the sensory characteristics of the cheese must be carefully monitored to ensure that the inclusion of winemaking by-products does not overpower the natural flavors of the cheese. Balancing the nutritional benefits and the taste experience will require thorough experimentation and optimization [4,5].

Conclusion

Incorporating winemaking by-products into the production of A2A2 milk and probiotic Petit Suisse cheese offers numerous benefits, including enhanced nutritional content, improved antioxidant properties, and potential improvements in the sensory profile. This approach not only reduces waste from the winemaking process but also creates a more sustainable and nutritionally fortified dairy product that meets the growing demand for functional foods. As research in this area continues, it is likely that we will see more innovative uses of agricultural by-products in the food industry, contributing to a more sustainable and health-conscious food production system.

Acknowledgement

None.

Conflict of Interest

None.

References

1. Spencer, Molly and Jeanâ?Xavier Guinard. "The flexitarian flip™: Testing the modalities of flavor as sensory strategies to accomplish the shift from meatâ?centered to vegetableâ?forward mixed dishes." J Food Sci 83 (2018): 175-187.

Google Scholar Cross Ref Indexed at

2. McCarthy, K. S., M. Parker, A. Ameerally and S. L. Drake, et al. "Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?" J Dairy Sci 100 (2017): 6125-6138.

Google Scholar Cross Ref Indexed at

3. Rosenfeld, Daniel L. and Anthony L. Burrow. "Vegetarian on purpose: Understanding the motivations of plant-based dieters." Appetite 116 (2017): 456-463.

Google Scholar Cross Ref Indexed at

4. Pfeiler, Tamara M. and Boris Egloff. "Personality and meat consumption: The importance of differentiating between type of meat." Appetite 130 (2018): 11-19.

Google Scholar Cross Ref Indexed at

5. McMichael, Anthony J. and Hilary J. Bambrick. "Meat consumption trends and health: Casting a wider risk assessment net." Public Health Nutr 8 (2005): 341-343.

Google Scholar Cross Ref Indexed at