Nutritional and quality evaluation of hyperbaric stored fresh cheeses by Ricardo V. Duarte, Susana Casal, Ana M. Gomes, Ivonne Delgadillo, Jorge A. Saraiva

“…Cow's and goat's fresh cheese (FC), two highly perishable dairy products, were stored under hyperbaric storage at room temperature (HS/RT, 50–100 MPa) and compared with refrigeration (RF, 4 °C), for 60 days.Under HS/RT (≥75 MPa), FCs presented a more stable volatile organic and fatty acid profiles, and reduced lipid oxidation rate, particularly for cow's FC, resembling more to FC prior storage, contrarily to refrigerated cheeses. …”
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Raman imaging of protein in a model cheese system by Elizabeth Nickless, Stephen E. Holroyd

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Situation and problems in the supply chains of traditional cheeses in Croatia by Željka Mesić, Marija Cerjak, Damir Kovačić

“…The main objective of this study was to determine the status and the problems related to the supply chains of traditional cheeses in Croatia. The survey was conducted on 36 chain members (including 12 milk suppliers, 12 cheese producers and 12 customers). …”
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Technological aspects of production of cream cheese with spinach powder by O. I. Melnyk, O. V. Nemirich, A. V. Gavrish, P. M. Gavrilchenko

Subjects: “…powdered spinach, lactic cheese, quality indicators…”
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SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING by Fábio Zacouteguy Ugalde, Kauan Trindade Mello, Graciela Salete Centenaro, Valcenir Júnior Mendes Furlan

“…This study was done to establish the sodium concentration in the cheeses marketed in the western border region of the Rio Grande do Sul. …”
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Study on the Characteristics of Metabolites in Monascus Cheese Based on Metabolomics by Xingmin XU, Yuanrong ZHENG, Zhenmin LIU, Jia SUN, Xiangfei JIA

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Safety and quality along the buffalo milk and cheese chain by N. Murru, M.L. Cortesi

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The formation of polycyclic hydrocarbons during smoking process of cheese by Arzu Akpinar-Bayizit, Tulay Ozcan, Oya Irmak Sahin, Lutfiye Yilmaz-Ersan

Subjects: “…cheese…”
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Biochemical changes during ripening of cheeses in an animal skin by Milna Tudor Kalit, Tihana Lojbl, Ante Rako, Ilhan Gün, Samir Kalit

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PRODUCTION OF ŠAR CHEESE – DEVELOPMENT OPPORTUNITY FOR ŠTRPCE MUNICIPALITY by Maja Mladenović, Radica Bojičić

Subjects: “…Šar cheese…”
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Quality indicators of traditional Bulgarian artisanal sheep’s cheese by Stankov Stanko, Fidan Hafize, Dincheva Ivayla, Balabanova Tatyana, Ibrahim Salam A.

“…The aim of the present study is focused on the evaluation of the quality parameters of artisan sheep cheese produced by old Bulgarian technology. The study was carried out in three stages - at the end of the ripening process (45th day), during and at the end of storage (180th and 360th day). …”
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Major defects in artisanal Minas cheese: a review by Denise Sobral, Renata Golin Bueno Costa, Junio César Jacinto de Paula, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Maximiliano Soares Pinto

“…The consumer’s preference for artisanal raw milk cheeses has been growing steadily, because of its taste intensity and variation compared to pasteurized cheese. …”
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Cheese-whey - production, features and utilization: a review by Elisa Helena Giglio Ponsano, Marcos Franke Pinto, Raul Jorge Hernan Castro Gomez

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Trends and prospects in dairy protein replacement in yogurt and cheese by Martha L. Diaz-Bustamante, Julia K. Keppler, Luis H. Reyes, Oscar Alberto Alvarez Solano

“…This review highlights the current status of alternative dairy proteins in cheese and yogurt, their functional properties, and the challenges of their use in these products.…”
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Quality of Trappist cheese from Croatian dairy plant by Anđela Merćep, Nevijo Zdolec, Željka Cvrtila Fleck, Ivana Filipović, Bela Njari, Mario Mitak, Lidija Kozačinski

Subjects: “…Trappist cheese…”
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International cheeses in the focus of consumers: Connoisseurship, selection and preferences by Šmugović Stefan, Knežević Natalija, Ivanović Velibor

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Composition of Ewe’s Lump cheese during the production season by Peter Zajác, Jozef Čurlej, Jozef Čapla, Lucia Benešová, Silvia Jakabová

Subjects: “…ewe’s lump cheese…”
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An Overview of Antimicrobial Activity of Lysozyme and Its Functionality in Cheese by Nasim Khorshidian, Elham Khanniri, Mohammad Reza Koushki, Sara Sohrabvandi, Mojtaba Yousefi

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Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening by Elena I. Melnikova, Ekaterina V. Bogdanova, Elena S. Rudnichenko, Mariya S. Chekmareva

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Microbiological aspects of biogenic amines formation in ripening cheeses by Olga Cwiková, Vlastimil Dohnal, Tomáš Komprda

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