Vol. 10, Issue 4, Part A (2025)

Author(s): Shubham Kumar, Sivakumar S, Viji PC and Rekha Chawla

Abstract: Cheese is consumed worldwide as a nutrient-rich milk product, contains essential nutrients and bioactive compounds. Cheese production stages involve LAB, yeast, and fungal strains, which release bioactive chemicals. Both LAB and yeast strains emit bioactive peptides, Exopolysaccharides (EPS), Conjugated Linoleic Acid (CLA), and other nutraceuticals during cheese manufacturing. Probiotic strain viability and other desired features in cheese improve its functional capabilities. Selecting specific strains can create designer cheeses with health benefits, enhancing absorption and gut health. The controlled fermentation through identified starter cultures with definite enzyme manufacturing ability can control the production of bioactive compounds and ripening processes. The relations of yeast and LAB for their use in cheese production should be comprehensively examined as their combination may distinguish the metabolite outline of the cheese. The incorporation of specific biocatalysts generating microbial strains improves the nutraceutical value, developing in designer cheese products with manifold health benefits. Cheese’s functional properties have been shown in clinical trials and animal studies. However, rigorous research is needed to prove cheese's health advantages.