CAPACIDAD ANTIMICROBIANA DE BACTERIAS ÁCIDO LÁCTICAS AUTÓCTONAS AISLADAS DE QUESO DOBLE CREMA Y QUESILLO COLOMBIANO by MAYRA FUENTES VANEGAS, ANDRÉS LONDOÑO ZAPATA, MÓNICA DURANGO ZULETA, MARGARITA GUTIÉRREZ BURITICÁ, SUSANA OCHOA AGUDELO, JOSÉ SEPÚLVEDA VALENCIA

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AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DA RICOTA COMERCIALIZADA EM SUPERMERCADOS DO ESTADO DE SÃO PAULO by Natacha Deboni Cereser, Oswaldo Durival Rossi Júnior, Patrícia Gelli Feres de Marchi, Viviane de Souza, Marita Vedoveli Cardoso, Thais Mioto Martineli

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Incidence of irradiated foods in the distribution network of Prague by I. Bohačenko, Z. Kopicová, I. Zámečníková

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Antimicrobial Properties of Basil (<i>Ocimum basilicum</i> L.), Sage (<i>Salvia officinalis</i> L.), Lavender (<i>Lavandula officinalis</i> L.), Immortelle (<i>Helichrysum italicum</i> (Roth) G. Don), and Savory (<i>Satureja montana</i> L.) and Their Application in Hard Cheese Production by Nevijo Zdolec, Marijana Franičević, Lucija Klanac, Ivana Kavain, Josip Batinić, Manuela Zadravec, Jelka Pleadin, Darko Čobanov, Marta Kiš

Subjects: “…hard cheese…”
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Influência do revestimento comestível à base de fécula de mandioca e óleo essencial na conservação de queijo minas frescal by Edilene Vieira dos Santos, Erica Lins Cesar, Gabrieli Vieira Virginio, João Ferreira Neto, Carlos Christiano Lima Santos, Poliana Epaminondas Sousa

Subjects: “…coating. starch. rosmarinus officinalis l. minas frescal cheese.…”
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Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates by Natalí Garcia Marnotes, Arona Figueroa Pires, Olga Díaz, Angel Cobos, Carlos Dias Pereira

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Biochemical characterization of two cellobiose 2-epimerases and application for efficient production of lactulose and epilactose by John Kristian Jameson, Geir Mathiesen, Phillip B. Pope, Bjørge Westereng, Sabina Leanti La Rosa

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PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY by Melnikova E.I., Stanislavskaya E.G., Korotkov E.G.

Subjects: “…Cheese whey…”
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Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study by Nathália Fernandes, Yara Loforte, Vasco Cadavez, Ursula Gonzales-Barron

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Impact of Nisin and Nisin-Producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> on <i>Clostridium tyrobutyricum</i> and Bacterial Ecosystem of Cheese Matrices by Hebatoallah Hassan, Daniel St-Gelais, Ahmed Gomaa, Ismail Fliss

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Erratum to “Organic zinc supplementation in early-lactation dairy cows and its effects on zinc content and distribution in milk and cheese” (JDS Commun. 2:110–113) by N.N. Xu, D.T. Yang, C. Miao, T.G. Valencak, J.X. Liu, D.X. Ren

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Changes in the physicochemical properties of whey and cottage cheese produced from the milk of Ukrainian black-and-white dairy cows with different genotypes of kappa-casein during storage by I. О. Polieva, I. V. Korh

Subjects: “…cottage cheese…”
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The effect of chitosan-whey protein based edible coating containing bionanocomposite material and Zataria multiflora essential oil on UF-Feta type cheese shelf life by Maryam Gohargani, Hannan Lashkari, Alireza Shirazinejad

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Physicochemical and Sensory Properties and Shelf Life of Block-Type Processed Cheeses Fortified with Date Seeds (<i>Phoenix dactylifera</i> L.) as a Functional Food by Nashi K. Alqahtani, Tareq M. Alnemr, Abdullah M. Alqattan, Salah M. Aleid, Hosam M. Habib

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Comparative Study on Volatile Flavor of Chinese Acid-curd Cheese Using Sensory Evaluation, Gas Chromatography-Ion Mobility Spectrometry and Gas Chromatography-Mass Spectrometry by CHEN Chen, TIAN Tonghui, LIU Zheng, YU Haiyan, YUAN Haibin, TIAN Huaixiang

Subjects: “…chinese acid-curd cheese; sensory evaluation; gas chromatography-ion mobility spectrometry; gas chromatography-mass spectrometry…”
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Mexican tropical cream cheese yield using low-fat milk induced by trans-10, cis-12 conjugated linoleic acid: effect of palmitic acid by Lorenzo Danilo Granados-Rivera, Omar Hernández-Mendo, Juan Andrés Burgueño-Ferreira, Sergio Segundo González-Muñoz, German David Mendoza-Martínez, José Saturnino Mora-Flores, Carlos Manuel Arriaga-Jordán

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A Snapshot, Using a Multi-Omic Approach, of the Metabolic Cross-Talk and the Dynamics of the Resident Microbiota in Ripening Cheese Inoculated with <i>Listeria innocua</i> by Alessandra Tata, Andrea Massaro, Brunella Miano, Sara Petrin, Pietro Antonelli, Arianna Peruzzo, Alessandra Pezzuto, Michela Favretti, Marco Bragolusi, Carmela Zacometti, Carmen Losasso, Roberto Piro

“…Raw milk cheeses harbor complex microbial communities. Some of these microorganisms are technologically essential, but undesirable microorganisms can also be present. …”
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Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk by Isabel Diezhandino, Domingo Fernández, Daniel Abarquero, Bernardo Prieto, Erica Renes, José María Fresno, María Eugenia Tornadijo

Subjects: “…blue-veined cheese…”
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Safety Evaluation, Biogenic Amine Formation, and Enzymatic Activity Profiles of Autochthonous Enterocin-Producing Greek Cheese Isolates of the <i>Enterococcus faecium/durans</i> Group by Charikleia Tsanasidou, Stamatia Asimakoula, Nikoletta Sameli, Christos Fanitsios, Elpiniki Vandera, Loulouda Bosnea, Anna-Irini Koukkou, John Samelis

“…Autochthonous single (Ent+) or multiple (m-Ent+) enterocin-producing strains of dairy enterococci show promise for use as bioprotective adjunct cultures in traditional cheese technologies, provided they possess no pathogenic traits. …”
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Identification, Viability, and Membrane Potential during the Cryopreservation of Autochthonous Lactic-Acid Bacteria Isolated from Artisanal Adobera Cheese from Los Altos de Jalisco by Ramón Ignacio Arteaga-Garibay, Raúl Jacobo Delgado-Macuil, Lorena Jacqueline Gómez-Godínez, Carlos Iván Cruz-Cárdenas, Zuamí Villagrán, Silvia Giono-Cerezo, Lily Xochitl Zelaya-Molina, Luis Miguel Anaya-Esparza, José Martín Ruvalcaba-Gómez

“…This study aimed to isolate and identify autochthonous LAB from artisanal Adobera cheese and determine the effect of LAB cryopreservation with thioglycolate broth and glycerol on their viability, membrane integrity, and kinetics. …”
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