Recent insights on the multifaceted roles of wooden tools in cheese-making: A review of their impacts on safety and final traits of traditional cheeses.
- 2025-03-25
- International journal of food microbiology 435
- Silvia Ruta
- Giovanni Belvedere
- Giuseppe Licitra
- Luís Augusto Nero
- Cinzia Caggia
- Cinzia L Randazzo
- Margherita Caccamo
- PubMed: 40157174
- DOI: 10.1016/j.ijfoodmicro.2025.111179
Study Design
- Type
- Review
- Funding
- Unclear
The present review provides an overview of the role of wooden tools in cheese-making production, with a particular focus on their impact on the authenticity and biodiversity of typical and traditional cheeses. Specifically, wooden tools (such as vats, shelves, or tables) are thought to be important in the production of traditional cheese and cannot be replaced with substitute materials like plastic or stainless steel without changing the final characteristics of the cheeses. Despite the rigorous hygienic regulations, wooden tools are still indispensable in many areas and required for some Protected Designation of Origin (PDO) cheeses. These wooden tools promote the growth of biofilms, which are primarily made up of pro-technological microorganisms and add to the unique sensory qualities of traditional cheeses. They also improve product safety by acting as a natural barrier against pathogenic microorganisms. Such wooden tools facilitate the growth of biofilms mainly constituted by pro-technological microorganisms that contribute to the distinctive sensory traits of traditional cheeses and enhance the safety of final products by providing a natural barrier against pathogenic microorganisms. Recently, several studies have focused on wooden-associated biofilms with the final aim to optimize their structure, enhance their robustness, and explore the dynamics of microbial communities between wood and cheese in the most relevant production steps to further improve both the safety and quality of traditional-type cheeses.