Pathogenic bacteria in cheese, raw and pasteurised milk by Mahsa Morovati Bastam, Mahsa Jalili, Iraj Pakzad, Abbas Maleki, Sobhan Ghafourian

“…Objective The purpose of this study was to evaluate the contamination status of raw and pasteurised milk as well as local cheese and to find a rapid Multiplex PCR method for investigation of contamination. …”
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The Insatiable Demand for Cheese in the Market of Cumbe Parish by Manitio Aguinda María del Carmen, Oña Encaucho Evelyn Marisol, Guajare Yampik Mario Froilan, Segovia Zambrano Victoria Micaela

Subjects: “…demand, marked, supply, cheese, unsatisfied demand, cumbe.…”
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Promoting the direct sale of pasta filata cheese by Ada Braghieri, Corrado Pacelli, Amelia Maria Riviezzi, Maria Di Cairano, Fabio Napolitano

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Heat Pump Integration in a Cheese Factory by H. Becker, A. Vuillermoz, F. Marechal

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Water footprint of Italian buffalo mozzarella cheese by Giampiero Grossi, Umberto Bernabucci, Chiara Rossi, Francesco Cesarini, Nicola Lacetera, Chiara Evangelista, Giovanni Turriziani, Andrea Vitali

“…Using the Water Footprint Network (WFN) methodology, the consumption of green, blue, and grey water fractions (Wfc) throughout the supply chain has been examined.The study encompassed nine buffalo dairy farms, two cheese factories, four retail outlets, and a cohort of 243 consumers, providing a comprehensive overview of the entire process from raw milk production and mozzarella cheese making to the final stage of home consumption. …”
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Physical, chemical and texture characteristics of Aro cheese by González, M.L., Sánchez, H.C., Franco, F.M.J., Güemes, V.N., Soto, S.S.

Subjects: “…Fresh cheese…”

Effects of Enzyme and Emulsifier on Process Cheese Quality by Lilik Eka Radiati

“…The objective of this research was to find out the effect of rennin Mucor pusillus and emulsifier on cheese qualitity.  Optimalization of process cheese   was conducted by optimizing two factors enzyme (rennin calf and M. pusillus) and emulsifier (Trinatrium Citrate and Dinatrium hydrophosphate). …”
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Starter bacteria as producers of CLA in ripened cheese by PAULA M. OLIVO, GERALDO TADEU DOS SANTOS, BRUNA M. RODRIGUES, MILENE P. OSMARI, FRANCILAINE ELOISE DE MARCHI, GRASIELE S. MADRONA, BRUNA C. AGOSTINHO, MAGALI S.S. POZZA

“…The milk used to make the cheeses came from cows fed with flaxseed oil and annato. …”
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FUNCTIONAL PROCESSED CHEESE: DEVELOPMENT OF NEW TECHNOLOGY by A. . Gumarova, T. . Baybatyrov, A. . Japarova

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Microbial Quality of Smoked Cow Cheese “Parenica” by Miroslava Kačániová, Margarita Terentjeva, Simona Kunová, Petra Borotová, Peter Haščík, Soňa Felšöciová, Jana Štefániková

Subjects: “…cow milk cheese…”
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Implementation of HACCP system in production of Paški cheese by Šime Gligora, Neven Antunac

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Recent Advances in the Use of Transglutaminase in Cheese Production by Warsono El Kiyat, Evlyn Laurenthia, Janice Michaela, Rizfi Fariz Pari

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ANTIMICROBIAL PROPERTIES OF BERRY POWDERS IN CREAM CHEESE by Rodica Sturza, Elisaveta Sandulachi, Daniela Cojocari, Greta Balan, Liliana Popescu, Aliona Ghendov-Moșanu

“…This study aims to evaluate the efficiency in reducing pathogens using berry powders in a cream cheese recipe, as compared to the traditional method of manufacturing. …”
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Compositional Differences of Greek Cheeses of Limited Production by Eleni C. Pappa, Efthymia Kondyli, Athanasios C. Pappas, Elisavet Giamouri, Aikaterini Sarri, Alexandros Mavrommatis, Evangelos Zoidis, Lida Papalamprou, Panagiotis Simitzis, Michael Goliomytis, Eleni Tsiplakou, Constantinos A. Georgiou

“…Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. …”
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Diversity of Fungi in the Traditional Slovak Cheese “Parenica” by Miroslava Kačániová, Soňa Felsöciová, Peter Haščík, Ľudmila Nagyová, Elena Horská, Margarita Terentjeva, Simona Kunová

Subjects: “…slovak traditional cheese…”
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Organochlorine Pesticide Residues in the Processing of Pressed Cheese by Dorin Ţibulcă, Mirela Jimborean, Dan Sălăgean, Ariana Caraba

Subjects: “…organochlorine pesticides, α-hexachlorocyclohexane, β-hexachlorocyclohexane, γ-hexachlorocyclohexane, hard cheese…”
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Characteristics of textural and sensory properties of Oštiepok cheese by Peter Zajác, Patrícia Martišová, Jozef Čapla, Jozef Čurlej, Jozef Golian

Subjects: “…Oštiepok cheese…”
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Mozzarella of the East (Cheese-making and Bai culture) by Bryan Allen, Silvia Allen

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Screening of grated cheese authenticity by nir spectroscopy by Chiara Cevoli, Angelo Fabbri, Alessandro Gori, Maria Fiorenza Caboni, Adriano Guarnieri

Subjects: “…Parmigiano Reggiano cheese, NIR spectroscopy, artificial neural network, multivariate statistics.…”
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The use of bacconcentrate Herobacterin in brine cheese technology by I. Slyvka:, O. Tsisaryk, L. Musiy

“…Hansen</em>, Denmark) in the technology of brine cheese was conducted. Herobacterin is a bacterial preparation created using bacteria <em>Lactococcus lactis</em>, <em>Lactobacillus plantarum</em>, <em>Enterococcus faecium</em>, <em>Leuconostoc mesenteroides</em> and <em>Lactococcus garvieae</em>, isolated from traditional Carpathian brine cheese brynza and identified using classical microbiological and modern molecular genetic methods (RAPD-PCR, RFLP-PCR, sequencing of the 16S rRNA gene). …”
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