Influence of Salting Method on the Chemical and Texture Characteristics of Ovine Halloumi Cheese by Stelios Kaminarides, Ekaterini Moschopoulou, Fotini Karali

Subjects: “…Halloumi cheese…”
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Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses by Giovanni Bittante, Nicolò Amalfitano, Claudio Cipolat-Gotet, Angiolella Lombardi, Giorgia Stocco, Franco Tagliapietra

Subjects: “…cheese survey…”
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Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese by Dorota Cais-Sokolińska, Jan Pikul

Subjects: “…fat reduced cheese…”
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Studying the Effect of Fortifying Edible Films Used to Coat Soft Cheese with Extracts of Thyme and Green Tea on the Chemical Properties of Soft Cheese by Niran hamad hazaa hazaa, Mohammed A. Jassim

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Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences by Miriam Zago, Lia Rossetti, Tommaso Bardelli, Domenico Carminati, Nelson Nazzicari, Giorgio Giraffa

Subjects: “…Grana Padano cheese…”
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Reduced Sodium in White Brined Cheese Production: Artificial Neural Network Modeling for the Prediction of Specific Properties of Brine and Cheese during Storage by Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić, Rajka Božanić, Ana Jurinjak Tušek

Subjects: “…white brined cheese…”
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Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa by G. M. Sviridenko, V. V. Kalabushkin, A. N. Shishkina, E. E. Uskova

Subjects: “…heat-treated cheese…”
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Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk by Chung-Shiuan Wu, Jia-Hsin Guo, Mei-Jen Lin

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Slotted cheese head screws : product grade A by 8096 British Standards Institution, International Organization for Standardization

Specification for coated aluminium foil for wrapping processed cheese by 8096 British Standards Institution

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Recommendations for the use of flexible wrapping materials for cheese packaging by 8096 British Standards Institution

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The stinky cheese man and other fairly stupid tales / by Scieszka, Jon, Smith, Lane

Kinetics of bromelain in soft cheese production [electronic resource] / by Nor Ashrina Abd. Rahim, author

Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese by Dong-Mei Liu, Li Li, Xiao-Quan Yang, Shi-Zhong Liang, Jin-Shui Wang

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The Swiss cheese model of safety incidents: are there holes in the metaphor? by Perneger Thomas V

“…<p>Abstract</p> <p>Background</p> <p>Reason's Swiss cheese model has become the dominant paradigm for analysing medical errors and patient safety incidents. …”
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Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet by Andrea Ianni, Francesca Bennato, Camillo Martino, Lisa Grotta, Giuseppe Martino

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Use of natural antioxidants in Minas Frescal cheese - Review by Tatiana Labre da Silva, Fernanda de Jorge Gouvêa

“…Minas Frescal cheese is a relevant nutritional source in the diet, and its consumption is expressive and growing. …”
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The Effect of an Evaluative Label on Consumer Perception of Cheeses in Hungary by Zoltán Szakály, Mihály Soós, Nikolett Balsa-Budai, Sándor Kovács, Enikő Kontor

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A Rare Endoscopic Finding – Swiss Cheese Esophagus by Inês Simão, Rui Mendo, Pedro C. Figueiredo

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The Formulation of Cheese Analogue from Sweet Corn Extract by Nur Aini, Vincentius Prihananto, Budi Sustriawan, Didik Romadhon, Riza N. Ramadhan

“…Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk. …”
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