ISSN 2410-7751 (Print)
ISSN 2410-776X (Online)
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Biotechnologia Acta V. 19, No. 5 2026
P. 5-29 , Bibliography 88, Engl.
UDC 60(519.5):339.1+615.4
doi:

DEVELOPMENT AND OPTIMIZATION
OF CHEESE BIOTECHNOLOGY WITH ADDITIVES

Olha SHVED¹ (https://orcid.org/0000-0002-6023-8067)
Zoriana HUBRII¹ (https://orcid.org/0000-0003-2533-6857)
Olena VICHKO² (https://orcid.org/orcid.org/0000-0002-5440-548X)
Tetiana LISOVSKA³ (https://orcid.org/0000-0001-9953-3023)

¹ Lviv Polytechnic National University, Ukraine
² Ternopil Ivan Puluj National Technical University, Food Biotechnology and Chemistry Department, Ukraine
³ Hamburg University of Applied Sciences, Hamburg, Germany

The study presents a systematic analysis of strategies to develop global and domestic cheese markets, with a focus on implementing biotechnological innovations. The feasibility of using the optimal ratio of lactic acid starter cultures and rennet or phytoenzymes and phytoadditives or biopreservatives for the development of fermented and brine cheeses within the framework of the “K-Health” model, with an emphasis on individualized nutrition through functional fermentation in the context of harmonizing domestic technologies with international safety standards (ISO 22000:2018, Codex Alimentarius), is substantiated.

Aim. To assess the domestic cheese market and investigate the biotechnological process parameters (sourdough composition, fermentation temperature, and coagulation methods) on the structural and mechanical properties, microbial stability, and safety profiles of brine-ripened (such as brynza) and fermented milk cheeses, as well as with phytoadditives and biopreservatives in accordance with biosafety standards for the harmonization of technological cycles of cheese production.

Materials and Methods. A methodological analysis of scientific literature and regulatory databases from PubMed, Scopus, Web of Science, and Google Scholar was conducted, focusing on the integration of starter cultures, protective cultures, phytoenzymes, and biopreservatives into the cheese-production bioindustry.

Results. The review demonstrates the dynamic nature of biotechnological implementations and the effectiveness of alternative components, including phytoenzymes, in cheesemaking. The concept of “Double Barrier” is proposed, based on a synergistic combination of a biopreservative (nisin) and a prebiotic phytoadditive (fenugreek), which ensures microbiological purity of the protein matrix, increases antioxidant stability, and strengthens the antimicrobial barrier. complementing the unique “K-Health” health model. In particular, for brine-ripened cheeses, the preliminary addition of a phytoextract, combined with prolonged ripening, optimizes flavor distribution and matrix stability. Based on the analysis, the need to create combined systems was identified.

Conclusions. The integration of microbial and plant agents into the biotechnology of fermented cheeses, within the framework of the “Double Barrier” concept, provides a scientific basis for functional cheese making. It allows minimizing the risks of microbial contamination during the ripening and storage stages, ensuring compliance with the requirements of the global safety standards ISO 22000:2018 and Codex Alimentarius without the use of synthetic additives, harmonizing modern food biotechnology with the principles of “Clean Label” and “Green Deal”.

Keywords: Food bioindustry, fermented milk and cheeses, brine-ripened cheese, functional product, lactic acid bacteria, enzymatic coagulation, phyto-enzymes, phyto-additives, nisin, biosafety.

© Palladin Institute of Biochemistry of the National Academy of Sciences of Ukraine, 2026