Effect of microparticulate from whey protein concentrates on the characteristics of fresh cheese by Edinson-Eliecer Bejarano-Toro, Eduardo Rodriguez-Sandoval, José-Uriel Sepúlveda-Valencia

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Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety by Baltasar Mayo, Javier Rodríguez, Lucía Vázquez, Ana Belén Flórez

Subjects: “…cheese…”
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Strain-Level Diversity Impacts Cheese Rind Microbiome Assembly and Function by Brittany A. Niccum, Erik K. Kastman, Nicole Kfoury, Albert Robbat, Benjamin E. Wolfe

Subjects: “…cheese…”
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Technology of soft cheese from a mixture of milk of farm animals by B. S. Tuganova, K. S. Isaeva, G. T. Kazhibaeva

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The Effect of Temperature on Physicochemical and Microbiological Aspects of Serrano Artisanal Cheese Ripening by Jeferson Aloísio Ströher, Voltaire Sant'Anna, Wemerson de Castro Oliveira, Rosiele Lappe Padilha

Subjects: “…raw milk cheese…”
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Development of “Quadrello di Ovino”, a Novel Fresh Ewe’s Cheese by Giuliana Garofalo, Gabriele Busetta, Giuseppe Maniaci, Maria Teresa Sardina, Baldassare Portolano, Natale Badalamenti, Antonella Maggio, Maurizio Bruno, Raimondo Gaglio, Luca Settanni

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Antimicrobial Resistance of <i>Staphylococcus</i> sp. Isolated from Cheeses by Jana Výrostková, Ivana Regecová, František Zigo, Boris Semjon, Gabriela Gregová

“…However, little attention was paid to the antimicrobial resistance of these species with respect to their occurrence in dairy products, for example, popular sheep and goat cheeses made from unpasteurized milk. The aim of this study was to investigate such sheep and goat cheeses for the occurrence and antimicrobial resistance of the relevant staphylococci species. …”
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Microbial and Physicochemical Quality of Kurdish Soft Cheese in Retail Markets in Erbil by Dina Ali, Khanzad Jarjees, Rozhhalat Jarjees

Subjects: “…Kurdish soft cheese…”
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Natural rennet sterilisation by non-thermic methods for fresh cheese manufacture by Juan Antonio Rendón-Huerta, Alejandra Rodríguez-Gallegos, Juan Ángel Morales-Rueda, Juan Carlos García-López, Gregorio Álvarez-Fuentes, Luis Octavio Negrete-Sánchez, Héctor Aarón Lee-Rangel

“…Natural rennet is widely used in artisanal cheese shops to produce fresh cheese with particular characteristics such flavour, in comparison to artificial rennet. …”
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Designing the technology of goat cheese with spices using a separator-normalizer by Yu. R. Hachak, O. R. Myhaylytska, V. O. Nahovska, B. V. Gutyj, I. F. Lanytsia

Subjects: “…soft cheese, herbal supplements, pepper, garlic…”
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Determination of Biological Activity of Monascus Cheese and Screening of ACE Inhibitory Peptides by JIA Xiangfei, ZHENG Yuanrong, LIU Zhenmin, WU Hanqing, ZHOU Yangyang

Subjects: “…monascus; cheese; angiotensin-converting enzyme; bioinformatics; molecular docking; enzyme inhibition kinetics…”
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Selection of lactic acid bacteria with probiotic potential from colonial cheeses by J.A.M. André, L. Balbinot, K.B.P.B. Casaril

“…Ten samples of colonial cheese (n=10) were used to isolate 100 bacterial cultures. …”
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The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis by Mei Figaliah Feronika, Manab Abdul, Eirry Sawitri Manik, Dewi Andriani Ria

Subjects: “…cream cheese…”
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An Anomaly Detection Approach to Determine Optimal Cutting Time in Cheese Formation by Andrea Loddo, Davide Ghiani, Alessandra Perniciano, Luca Zedda, Barbara Pes, Cecilia Di Ruberto

“…The production of cheese, a beloved culinary delight worldwide, faces challenges in maintaining consistent product quality and operational efficiency. …”
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Determination of Sorbic Acid in Cheese Samples by Rapid HPLC-DAD Method by Ayşe Özdemir, Senem Şanlı, Barış Sardoğan, Seyfi Sardoğan

“…The developed method was applied to 10 different cheese samples collected from the Turkish market. …”
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Season and Processing Technology Impact on a Traditional Mountain Emmental Cheese by Doru Necula, Mădălina Ungureanu-Iuga, Endre Máthé, Bence Pecsenye, Ioan Surdu, Violeta Turcuş, Laurenț Ognean

Subjects: “…Swiss-type cheese…”
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Development of Yeast Populations during Processing and Ripening of Blue Veined Cheese by Alison M. Knox, Paul H. De Jager, Analie Lourens-Hattingh, Bennie C. Viljoen

Subjects: “…blue cheese…”
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Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea by I. Fadhlurrohman, T. Setyawardani, J. Sumarmono

Subjects: “…cheese…”
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Influence of different milk-clotting enzymes on the process of producing soft cheeses by D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina

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Integration of Sensor Fusion to Enhance Quality Assessment of White Brine Cheeses by Zlatin Zlatev, Tatjana Spahiu, Ira Taneva, Milen Dimov, Miroslav Vasilev

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