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Cheese: mere indulgence or part of a healthy diet? [PDF]
Front NutrEugénio A +7 more
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Three-Tier Plate, Triple Win: Health, Sustainability, and Equity in the Slovenian Nutrition Guidelines 2025. [PDF]
FoodsMis NF +4 more
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Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
Food Science and Technology International, 2020The characterization of autochthonous cultures based on their contribution to cheese flavor is an additional selection criterion for their use in cheese making.
Facundo Cuffia +2 more
exaly +2 more sources
Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese
Food Chemistry, 2016Valerie Guillard, C Guillaume
exaly +2 more sources
International Dairy Journal, 2021
The mcr-1 gene in 125 ESBL-producing Gram-negative bacteria obtained from animal products was screened and the location and transferability of the mcr-1 gene were examined.
R. Ombarak +3 more
semanticscholar +1 more source
The mcr-1 gene in 125 ESBL-producing Gram-negative bacteria obtained from animal products was screened and the location and transferability of the mcr-1 gene were examined.
R. Ombarak +3 more
semanticscholar +1 more source
Trends in Food Science & Technology, 1992
Abstract Hard cheeses are a major source of protein in many Western countries, yet there has been disagreement between experts and laymen over what represents ‘quality’. Whereas, for most foods and beverages, there is a consensus, consumers may have definite opinions about factors such as the structure and texture of cheeses that may not be regarded ...
Frances R. Jack, Alistair Paterson
openaire +1 more source
Abstract Hard cheeses are a major source of protein in many Western countries, yet there has been disagreement between experts and laymen over what represents ‘quality’. Whereas, for most foods and beverages, there is a consensus, consumers may have definite opinions about factors such as the structure and texture of cheeses that may not be regarded ...
Frances R. Jack, Alistair Paterson
openaire +1 more source
LWT, 2019
The aim of this study was to test the compatibility of two selected Lactobacillus strains with different prebiotic carbohydrates in order to develop a synbiotic cheese.
S. Langa +5 more
semanticscholar +1 more source
The aim of this study was to test the compatibility of two selected Lactobacillus strains with different prebiotic carbohydrates in order to develop a synbiotic cheese.
S. Langa +5 more
semanticscholar +1 more source