Greek Semi-Hard and Hard Cheese Consumers’ Perception in the New Global Era
Sustainability, 2023 The COVID-19 pandemic is almost over but has already left its mark and is changing the world fast and drastically in all social, economic, and cultural aspects of humanity, including consumers’ choices and motives for foods.
Dimitris Skalkos +2 more
exaly +2 more sources
Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi. [PDF]
Foods, 2020 Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products.
Quijada NM +8 more
europepmc +2 more sources
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk [PDF]
Foods, 2023 The present study investigated some physico-chemical and microbiological traits of 20-month ripened hard cheeses produced from low-temperature high-speed centrifuged raw milk that developed a structural defect consisting of eyes or slits in the paste ...
Luca Bettera +6 more
doaj +2 more sources
Fatty Acids of Semi-Hard Cheese Made from Milk of Goats Fed Diets Enriched with Extruded Linseed or Pumpkin Seed Cake [PDF]
Foods, 2021 The addition of oilseeds and their cakes to the diets of lactating dairy goats is an alternative to supplemental feeding, which improves the lipid profile of goat cheeses. The objective of the present study was to evaluate the effect of a diet containing
Željka Klir Šalavardić +5 more
doaj +2 more sources
Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment. [PDF]
Sci Rep, 2019 The genus Brevibacterium harbors many members important for cheese ripening. We performed real-time quantitative PCR (qPCR) to determine the abundance of Brevibacterium on rinds of Vorarlberger Bergkäse, an Austrian artisanal washed-rind hard cheese ...
Anast JM +5 more
europepmc +2 more sources
Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening. [PDF]
Heliyon, 2019 The effectiveness of natamycin supported in corn starch-based films to control environmental molds (mainly Penicillium spp) activity that could colonize the surface of semi-hard cheese during ripening, was evaluated.
González-Forte LDS +2 more
europepmc +2 more sources
Production, composition and characteristics of organic hard cheese [PDF]
Biotechnology in Animal Husbandry, 2016 Organic cheeses are value added products that provide small dairy farmers with a viable source of income and has the potential to revitalize farms, provide new jobs, and develop new cheese varieties with unique flavours for consumers to experience ...
Popović-Vranješ Anka +5 more
doaj +2 more sources
FUNGAL CONTAMINATION OF HARD CHEESE [PDF]
Assiut Veterinary Medical Journal, 1984 Fifty random samples of hard cheese (Roumy) collected from shops in different localities in Cairo and Giza, were examined for incidence of yeasts and molds.
H.A. EL-ESSAWY +3 more
doaj +2 more sources
Food Chemistry: X, 2022 In this study, simulated in vitro GI digestion of the Himalayan hard chhurpi cheese resulted in the increase of hydrolyzed protein content, antioxidant and ACE-inhibitory activities.
Md Minhajul Abedin +4 more
doaj +2 more sources
Foods, 2021 The microbiota of Protected Designation of Origin (PDO) cheeses plays an essential role in defining their quality and typicity and could be applied to protect these products from counterfeiting.
Miriam Zago +2 more
exaly +3 more sources