FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY by O. V. Lepilkina, I. V.  Loginova, O. G. Kashnikova

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Antimicrobial efficiency of medicinal plants and their influence on cheeses quality by Nikola Puvača, Dragana Ljubojević Pelić, Vedran Tomić, Robert Radišić, Spasenija Milanović, Dragan Soleša, Dragana Budakov, Magdalena Cara, Vojislava Bursić, Aleksandra Petrović, Gorica Vuković, Miloš Pelić, Bojan Konstantinović, Marijana Carić

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Preliminary Discrimination of Cheese Adulteration by FT-IR Spectroscopy by Lucian Cuibus, Rubén Maggio, Vlad Mureşan, Zorița Diaconeasa, Florinela Fetea, Carmen Socaciu

Subjects: “…ATR FT-IR spectroscopy, cheese adulteration, cheese quality, food authenticity, PLS, cheese, MIR…”
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Dried algae as potential functional ingredient in fresh cheese by Daniela M. Borges, Susana C. Ribeiro, Sofia P. M. Silva, Célia C. G. Silva

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The Determination of Some Microbiological and Chemical Features in Herby Cheese by Kamil Ekici, Hayrettin Okut, Ozgur Isleyici, Yakup Can Sancak, Rabia Mehtap Tuncay

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The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus by Tatiana V. Kochetkova, Ilya P. Grabarnik, Alexandra A. Klyukina, Kseniya S. Zayulina, Liliya A. Gavirova, Polina A. Shcherbakova, Gennady S. Kachmazov, Andrey I. Shestakov, Ilya V. Kublanov, Alexander G. Elcheninov

Subjects: “…brine cheese…”
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Influence of salt concentration on microbial growth in Kashkaval cheese by Balabanov Alexander, Ivanov Galin, Goranov Bogdan, Ivanova Mihaela, Balabanova Tatyana

“…The aim of the present study was to evaluate the influence of NaCl concentration on the microflora in Kashkaval cheese produced from cow’s milk. Three cheese samples were obtained - with low (0.7%), medium (1.5%), and standard (3.1%) content of NaCl. …”
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Evaluation of Brie cheese maturity from indentation test by Šárka Nedomová

Subjects: “…Brie cheese…”
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Evaluation the functional properties of pizza cheese produced in microwave by Jafarpour, Nekoueian, Ebrahimi Jeliani, Bordbar

Subjects: “…Pizza cheese…”
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Artisanal cheese with no designation of origin: keys to correctly label it by Natividad Ramírez-Olivares, Gerardo Pérez-González, Rafael Millán, Conrado Carrascosa, Esther Sanjuán

Subjects: “…label artisanal cheese…”
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Effect of dietary supplementation with methionine on cheese-making properties by A. Formigoni, N. Brogna, A. Gramenzi, A.L. Mordenti

Subjects: “…low protein diets, protected methionine, cheese-making, milk production…”
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Sex in cheese: evidence for sexuality in the fungus Penicillium roqueforti. by Jeanne Ropars, Joëlle Dupont, Eric Fontanillas, Ricardo C Rodríguez de la Vega, Fabienne Malagnac, Monika Coton, Tatiana Giraud, Manuela López-Villavicencio

“…Here, we investigated the sexual capability of the fungus Penicillium roqueforti, used as starter for blue cheese production. We present indirect evidence suggesting that recombination could be occurring in this species. …”
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Protein Profile of Fresh Cheese with Lime Juice as Acidifier by Purwadi Purwadi

“…A researh about the making of fresh cheese used lime juice as an acidifier compared to citric acid has been done. …”
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Production of Šar cheese: Development opportunity for Štrpce Municipality by Mladenović Maja, Bojičić Radica

“…The authors will, based on the research presented in this paper, give an overview of the production and the main carriers of the Šar cheese production. It will also present how Šar cheese production may be used in helping people survive in Sirinićka Župa. …”
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Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese by Marie Bagge Jensen, Andrius Daugintis, Jette Jakobsen

“…MKs are synthesised by bacteria in the fermentation process of foods, e.g., cheeses. The content and bioaccessibility of vitamin K vitamers (PK, MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, and MK-10) were assessed in eight different cheese products differing in ripening time, starter culture, fat content, and water content. …”
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Microbiological and Chemical Quality of Feta Cheeses Consumed in Van by Enise Akel, Süleyman Alemdar

“…This study is aimed to determine the microbiological and chemical quality of Feta cheeses which are consumed in Van city center. In this study, a total of 50 Feta cheese samples were used as material. …”
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SENSORY EVALUATION OF FRESH CHEESE TASTE WITH THE ADDITION OF OREGANO by Adriana Pavelková, Erika Flimelová, Vladimír Vietoris

Subjects: “…fresh cheese, oregano, sensory analysis, Time-Intensity…”
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EFFECT OF MICROBIAL TRANSGLUTAMINASE TREATMENT ON SOFT CHEESE PROPERTIES by Waleed A. Mahmood

“…Sensory evaluation of the obtained product showed that the enzyme treated cheese was superior to the untreated cheese throughout all storage period (8 days).…”
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FORTIFICATION OF PROCESSED CHEESE SPREAD WITH ACCUSTOMED EDIBLE MUSHROOM by A. Fathi Fatma, A.M. Hussein Gehan, Mohamed A.G.

Subjects: “…processed cheese spread…”
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Changes in isoflavones concentrations in cheese during processing and ripening by Ludmila Křížová, Aleš Veselý, Jiří Třináctý, Věra Schulzová, Anna Hurajová, Jana Hajšlová, Eva Kvasničková, Šárka Havlíková

“…The aim of the study was to determine possible changes in isoflavones concentration in cheese made from either control or isoflavone-enriched milk during manufacturing and ripening. …”
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