Spoilage-Associated Bacteria in Fresh Cow Cheeses: Diversity, Spoilage-Related Changes, Quantification and...

Fresh cheeses are highly perishable dairy products due to their high moisture content, pH, and other intrinsic characteristics that support microbial growth. This scoping review synthesized the available evidence on spoilage-associated bacteria in fresh cow cheeses, the physicochemical and sensory changes associated with spoilage, and the methods for their identification and quantification. The review was conducted in accordance with the PRISMA-ScR guidelines and registered in the Open Science Framework (OSF). Literature searches were performed in PubMed/MEDLINE, Scopus, SciELO, and Google Scholar through 2 April 2026. Of 7379 records identified, 30 studies met the inclusion criteria. Across the reviewed studies, Pseudomonas spp. emerged as the predominant spoilage-associated bacteria, followed by members of the Enterobacteriaceae, lactic acid bacteria (LAB), and spore-forming bacteria. Total viable count was the microbiological indicator most frequently used to monitor spoilage progression. Microbial spoilage was consistently associated with acidification, proteolysis, lipolysis, discoloration, gas production, texture deterioration, and reduced sensory acceptability. These findings highlight the central role of psychrotrophic bacteria in the spoilage of fresh cow cheeses and emphasize the importance of microbiological monitoring and spoilage-control strategies throughout production and storage.