Effects of Dry Herbal Supplementation on Microbiological Safety, Physicochemical Characteristics, Sensory Properties, and Shelf Life of Traditional Serbian Rolled <i>Pasta Filata</i> Cheese from Raw Cow's Milk. [PDF]
MicroorganismsVidaković Knežević S +6 more
europepmc +1 more source
Beyond Intention: An Exploration on How Precision Fermentation Technology for Animal-Free Cheese may Affect the Meaning of Cheese. [PDF]
Food EthicsBouma R +3 more
europepmc +1 more source
A pilot study on spoilage dynamics in industrially produced <i>Paneer Shahri</i>, a traditional Iranian fresh cheese. [PDF]
Front MicrobiolMoradi Mirhesari D +5 more
europepmc +1 more source
From Cheese Whey to Functional Ingredients: Upcycling Whey Proteins for Cardiovascular and Immunomodulatory Health-Evidence Mapping and Perspectives from Portugal. [PDF]
FoodsMota J +5 more
europepmc +1 more source
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Cardoon-based rennets for cheese production
Applied Microbiology and Biotechnology, 2018The use of crude aqueous extracts of Cynara cardunculus flowers as coagulants in the production of high-quality sheep and goat cheeses-as are the cases of several Portuguese and Spanish cheese varieties with Protected Designation of Origin status-has been maintained since ancient times.
C. Almeida, I. Simões
semanticscholar +3 more sources
Filamentous Fungi in Cheese Production
, 2018Filamentous fungi play important roles in the production of a variety of cheeses. The most famous are the blue cheeses, such as Roquefort or Gorgonzola, in which Penicillium roqueforti is the principal mold, and the moldy soft cheeses, such as Camembert or Brie, in which production involves Penicillium camemberti. There are also other filamentous fungi
Banu Metin
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The consumption of raw milk or raw milk products might be a potential risk factor for the transmission of methicillin-resistant Staphylococcus aureus (MRSA). Therefore, we studied MRSA growth during raw milk soft cheese-production.
M. E. Wörmann +5 more
semanticscholar +1 more source
Untargeted metabolomics was used to investigate the changes in small molecules of non-volatile metabolites and related mechanisms in the production process of Mongolian cheese.
Xin Zhang +4 more
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Milk microbiota: Characterization methods and role in cheese production.
Journal of Proteomics, 2020Milk is a complex body fluid aimed at addressing the nutritional and defensive needs of the mammal's newborns. Harbored microbiota plays a pivotal role throughout the cheesemaking process and contributes to the development of flavor and texture typical ...
Bruno Tilocca +7 more
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Possibilities for using ohmic heating in Minas Frescal cheese production.
Food Research International, 2020The use of ohmic heating (OH, 4, 8, or 12 V/cm, 72-75 °C/15 s) for pasteurization of milk intended for the manufacture of Minas Frescal cheese was investigated.
R. Rocha +14 more
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