Evaluation of texture of cheese by-products incorporated bread by Raquel de Pinho Ferreira Guiné

“…Abstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. …”
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Bordeaux 2018: Wine, Cheese, and γδ T Cells by Karen Edelblum, Kenth Gustafsson, Kenth Gustafsson, Daniel J. Pennington, Benjamin E. Willcox, Julie C. Ribot

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Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese by Domingo Fernández, Patricia Combarros-Fuertes, Erica Renes, Daniel Abarquero, José María Fresno, María Eugenia Tornadijo

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Milk protein and cheese yield in buffalo species by Rossella Di Palo, Alfonso Giovane, Roberto Napolano, Fabio Zicarelli, Carlo Grassi, Lara Milone, Barbara Ariota

Subjects: “…Buffalo milk, K-casein, Cheese yield…”
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Microbiological quality of sliced and block mozzarella cheese by Mariana Fontanetti Marinheiro, Lucas Ghedin Ghizzi, Natacha Deboni Cereser, Helenice Gonzalez de Lima, Cláudio Dias Timm

“…Forty samples of mozzarella cheese were analyzed, comprising 20 samples of block cheese and 20 of sliced cheese. …”
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Ewe welfare and ovine milk and cheese quality by A. Sevi

“…Causes of welfare reduction in dairy sheep flocks are presented and their impact on ovine milk and cheese quality is discussed. Attention is focused on climatic extremes, poor housing and milking hygiene, and nutritional imbalance: mechanisms are outlined through which stress-induced reduction of immune function can result in poor milk composition, deteriorated renneting ability of milk and altered proteolysis in cheese during ripening. …”
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Production of polyhydroxyalkanoates using sewage and cheese whey by Young-Cheol Chang, M. Venkateswar Reddy, Yusei Tsukiori, Yasuteru Mawatari, DuBok Choi

“…Bacteria incubated with cheese whey diluted with sewage showed higher PHA production than bacteria incubated with cheese whey diluted with distilled water did. …”
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INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE by Doina Georgeta Andronoiu, Elisabeta Botez, G. D. Mocanu, Oana Viorela Nistor, Corina Talida Ilie

“…The aim of this study was the determination of mechanical and sensorial properties of Cascaval Cheese as affected by plasticisation conditions. The curd was plasticised using four variants of brine, made from different solvents (water or water-whey mixture) and different quantities of salt. …”
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Biochemical changes of Iranian probiotic Lighvan cheese by Alireza SHAHAB LAVASANI

Subjects: “…lighvan cheese…”
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Mold Flora of Traditional Cheeses Produced in Turkey by Musa Yalman, Seda Özdikmenli Tepeli, Nükhet Nilüfer Demirel Zorba

“…In our country, there are many cheese types that are produced traditionally. Cheeses which produced from cows, sheep and goat milk that matured with spontaneous growth of molds present in livestock skins, pots and similar environments are among them. …”
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PRODUCTION OF FLAVORED LOW FAT PROCESS CHEESE by A. K. Hassan

“…Whole sheep milk cheese was used to produce processed flavored cheese with 30 % +-1 fat level after mixing with low fat filing materials such as crud. labanah and skim milk powder. as well as cheese emulsifiers of 1:1 sodium phosphate and citrate. …”
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Marketing of the autochthonous dried cheese in Zagreb region by Marija Radman, Damir Kovačić, Samir Kalit, Jasmina Havranek, Josip Kraljičković

Subjects: “…dried cheese…”
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The influence of the ultrafiltration on the yield and quality of cottage cheese by Ljubica Tratnik, Rajka Božanić, Damir Kozlek

Subjects: “…Cottage cheese…”
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Production, composition and characteristics of organic hard cheese by Popović-Vranješ Anka, Paskaš Snežana, Kasalica Anka, Jevtić Marija, Popović Milka, Belić Branislava

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The safety and quality management in the production of brine cheeses by М. R. Мardar, О. А. Kruchek

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Cheese Microbial Risk Assessments — A Review by Kyoung-Hee Choi, Heeyoung Lee, Soomin Lee, Sejeong Kim, Yohan Yoon

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Case of contamination by Listeria monocytogenes in mozzarella cheese by Sara Greco, Rita Tolli, Teresa Bossù, Eda Maria Flores Rodas, Fabiola Di Giamberardino, Alessandro Di Sirio, Silvia Vita, Veronica De Angelis, Stefano Bilei, Michele Sonnessa, Antonietta Gattuso, Luigi Lanni

“…The prevalence of <em>Listeria monocytogenes</em> was 24.4% in mozzarella cheese, and 9.4% in environmental samples, while brines were all negatives. …”
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Determination of staphylococcal enterotoxins in cheese by immunoenzyme assays by Janković Vesna, Đorđević Vesna, Lakićević Brankica, Borović Branka, Velebit B., Mitrović Radmila

Subjects: “…Domestic cheese…”
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Modified starches or stabilizers in preparation of cheese bread by Letícia Dias dos Anjos, Joelma Pereira, Elizandra Milagre Couto, Marcelo Angelo Cirillo

“…Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. …”
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Eyes in cheese: reasons for formation and methods of assessment by O. V. Lepilkina, O. N. Lepilkina, I. V. Loginova

Subjects: “…cheese…”
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