Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production. [PDF]
Antioxidants (Basel), 2019 Cheese whey, a byproduct of the cheese-making industry, is discarded in many countries in the environment, causing pollution. This byproduct contains high-quality proteins containing encrypted biologically active peptides.
Martín-Del-Campo ST +6 more
europepmc +6 more sources
Lactic acid bacteria in cow raw milk for cheese production: Which and how many? [PDF]
Front Microbiol, 2022 Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation.
Bettera L +4 more
europepmc +2 more sources
Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production. [PDF]
Foods, 2022 Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and to use a selected strain for the production of probiotic chèvre cheese ...
Ngamsomchat A +5 more
europepmc +2 more sources
The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability. [PDF]
Front Microbiol, 2021 A primary goal of modern cheese manufacturing is consistent product quality. One aspect of product quality that remains poorly understood is the variability of microbial subpopulations due to temporal or facility changes within cheese production ...
Johnson J, Curtin C, Waite-Cusic J.
europepmc +2 more sources
Listeriosis Caused by Persistence of Listeria monocytogenes Serotype 4b Sequence Type 6 in Cheese Production Environment. [PDF]
Emerg Infect Dis, 2021 A nationwide outbreak of human listeriosis in Switzerland was traced to persisting environmental contamination of a cheese dairy with Listeria monocytogenes serotype 4b, sequence type 6, cluster type 7488.
Nüesch-Inderbinen M +6 more
europepmc +2 more sources
Clean Label Approaches in Cheese Production: Where Are We? [PDF]
FoodsThe Clean Label concept has gained significant traction in the cheese industry due to consumer preferences for minimally processed cheeses free from synthetic additives. This review explores different approaches for applying Clean Label principles to the cheese industry while maintaining food safety, sensory quality, and shelf life.
Fernandes J +6 more
europepmc +5 more sources
Journal of Food Quality, 2020 This study aimed to investigate the efficiency, biochemical composition, and sensory quality of Danbo cheese produced using proteases derived from the fungus and bacterium compared to the commercial product.
Jermen Mamo +3 more
doaj +2 more sources
Study on Effect of Extraction Techniques and Seed Coat on Proteomic Distribution and Cheese Production from Soybean Milk [PDF]
Molecules, 2020 Soybean-based food products are a major source of protein. In the present study, proteins in soybean milk from seeds of the cultivar Bunya (Glycine max) were extracted using the cheesecloth and the centrifuge methods.
Nadia Al-Saedi +4 more
doaj +2 more sources
Employment of L. paracasei K5 as a Novel Potentially Probiotic Freeze-Dried Starter for Feta-Type Cheese Production. [PDF]
Microorganisms, 2018 In the present study, a novel potentially probiotic Lactobacillus paracasei strain, previously isolated from dairy products, was evaluated as a starter culture of Feta-type cheese production.
Terpou A +7 more
europepmc +2 more sources
Cheese Market in Moscow and the Moscow Region: A Regional Analysis
Техника и технология пищевых производств, 2021 Introduction. Cheese production is a promising niche with high profitability and excellent growth prospects. The city of Moscow and the Moscow region are the largest producers of cheeses and cheese products in Russia.
Sergei N. Chebotarev +2 more
doaj +1 more source