Abstract
Recent advances in dairy microbiology research, driven by the rapid access to information and the development of advanced technologies and instruments, have significantly increased the demands of modern society. Consequently, there has been a growing interest in not only deepening our understanding of the already established knowledge, but also in developing innovative solutions to create sustainable, nutritious, and appealing dairy products. My PhD thesis explores novel approaches for developing dairy and dairy substitute products, focusing on the use of alternative nutrient sources, and biotechnological processes, including fermentation, to enhance their nutritional, techno-functional, and sensory properties. This thesis is structured into four interconnected studies, each of them addressing specific advancements in the field of dairy microbiology. The first study investigates the use of milk-isolated nanoscale extracellular vesicles, called exosomes, and their influence on the growth of lactic acid bacteria (LAB). Through the use of advanced techniques for their isolation and characterization, exosomes showed to enhance LAB growth, suggesting their potential applications in dairy fermentation and cheese making. The second study provides a comprehensive review of the plant-based dairy alternative sector, addressing the challenges concerning the raw materials, their formulation, nutritional balance, and sensory quality. Emphasizing the role of fermentation, clean-label strategies, and sustainable protein sources, this chapter highlights innovations to reshape the food industry towards sustainability and health-oriented consumer demands. The third study explores the hybrid cheese analogues making, by using fermented brewery side-stream ingredients, such as spent yeast and malt rootlets, blended with cow’s milk. The inclusion of these side-stream flours led to improved coagulation and nutrient profiles when compared to conventional dairy cheese, highlighting their potential application as sustainable and nutritious dairy alternatives. Finally, the fourth study focuses on the creation of plant-based cream cheese analogues (PBCCAs) using fermented legume flours, such as chickpea and red lentil flours combined with a fat-rich substrate like avocado. Lactic acid fermentation significantly improved the texture, sensory attributes, and nutritional profile of PBCCAs, making them a viable alternative to commercial vegan cheeses with enhanced functional and health benefits. Overall, the findings of my thesis contribute to advancing knowledge on the utilization of fermentation, sustainable resources, and biotechnological advancements to improve both traditional dairy and emerging dairy alternative products. By integrating these strategies, this research provides valuable insights into sustainable food production while addressing global challenges and aligning with evolving consumer dietary preferences.