EFSA Journal, Volume 23, Issue 12, December 2025.Abstract This opinion assesses the risk of avian influenza H5N1 B3.13 genotype virus infection in EU dairy cattle. Introduction of the virus into EU dairy cattle, poultry or wild birds via trade or migratory birds from the US is assessed as highly unlikely.
EFSA Panel on Animal Health and Welfare (AHAW) +30 more
wiley +1 more source
Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking—A review
Journal of Dairy Science: There is a growing number of scientific reports on the production and extraction of new alternatives for milk-clotting enzymes (MCE), as a result of the growing demand for cheese and the limited availability of rennet.
Patryk Wiśniewski +4 more
doaj +1 more source
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk
Foods, 2019 Making cheese from donkey milk is considered unfeasible, due to difficulties in coagulation and curd forming. Two recent studies have reported the protocols for making fresh cheese by using camel chymosin or calf rennet, but the chemical and sensory ...
Michele Faccia +4 more
doaj +1 more source
Evaluating the benefits and risks of organic raw milk cheese. Challenges in the production of organic cheeses mad from raw milk [PDF]
, 2014 Raw milk offered for sale within and into the European Union has to be produced according to the requirements of Commission Directive 89/362/EEC and to meet quality standards described in Council Directive 92/46/EEC.
Szabolcs, Elek
core
Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production [PDF]
, 2018 The main hypothesis of this work was that Sicilian forestry resources are suitable for the production of equipment to be used in cheese making and indigenous milk lactic acid bacteria (LAB) are able to develop stable biofilms providing starter and ...
Cardamone Cinzia +8 more
core +1 more source
Food Science &Nutrition, Volume 13, Issue 11, November 2025.Different level of dates were added to the buffalo milk rasomalai to enhance its total dietary fiber content. The physicochemcial, microbial, sensorial, color and consumers likings were assessed in response of this dates addition. The addition of dates enrich the rasomalai with the total dietary fiber without affecting the chemical and microbial ...
S. M. Rubayet Ferdous Rupom +10 more
wiley +1 more source
Fermentation, 2020 Fruhe (Casu axedu) is a fresh cheese, traditionally manufactured in Sardinia (Italy) from sheep or goat milk, characterized by a compact coagulum obtained from raw or heat-treated whole milk.
Marco A. Murgia +5 more
doaj +1 more source
Extraction, Partial Purification and Characterisation of a Protease Extracted from Kesinai (Streblus Asper Lour.) Leaves, and its Potential Application in the Production of Cheddar Cheese [PDF]
, 2011 Calf-rennet is a conventional milk-clotting enzyme, which is most widely used coagulant in cheese-making all over the world. The world wide reduced supply of calf rennet and increase of cheese production have led to a systematic investigation of calf ...
Pagthinathan, Mylvaganam
core
Cisgenesis, a new tool for traditional plant breeding, should be exempted from the regulation on genetically modified organisms in a step by step approach [PDF]
, 2008 Modern potato breeding requires over 100,000 seedlings per new variety. Main reasons are (1) the increasing number of traits that have to be combined in this tetraploid vegetatively propagated crop, and (2) an increasing number of traits (e.g ...
Jacobsen, E., Schouten, H.J.
core +2 more sources
Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture [PDF]
, 2013 peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting.
Doolan, I. A. +3 more
core +1 more source