Utilization rate of milk in autochtonous production of Sjenica cheese and its distribution by Savić Željko, Radović Bisa, Ilić Zoran

Subjects: “…sjenica cheese…”
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Analyzing the cause of human electrical accidents using Swiss Cheese model by Beena Puthillath, Bhasi Marath, Babu Chembakthuparambil Ayappan

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Evaluation of processed cheese viscoelastic properties during sterilization observed in situ by F. Buňka, M. Sedlačík, P. Foltin, Z. Lazárková, M. Pětová, L. Buňková, K. Purevdorj, J. Talár, V. Kůrová, M. Novotný, M. Vlkovský, R.N. Salek

Subjects: “…processed cheese…”
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Consumer-based sensory characterization and preference of raw and pasteurized milk cheeses by Cristiana Baruel Terra, Voltaire Sant'Anna, Rosiele Lappe Padilha, Fernanda Leal Leães

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Characterization of the production system of artisanal cheese makers in Currais Novos, Brazil by Samárah Albanez Veras de Souza Queiroz, Emmanuella de Oliveira Moura Araújo, Danielle Cavalcanti Sales, Luis Medeiros de Lucena, Isadora Mafra Lira dos Santos, Samira Teixeira da Silva, Manoel Pereira Neto, Marta Maria Souza Matos, Josemir Araújo Neves, Adriano Henrique do Nascimento Rangel

Subjects: “…Coalho cheese…”
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Enterococci isolated from Uruguayan Colonia cheese – occurrence and antimicrobial resistance by Marcela González, Jorge Olivera, Estefania Amaro, Stella Reginensi

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Some physico-chemical properties and organic acid profiles of herby cheeses by KAVAZ A, BAKIRCI I, KABAN G

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Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome by Jahadi, Mahshid, Khosravi-Darani, Kianoush, Ehsani, Mohammad Reza, Mozafari, Mohammad Reza, Saboury, Ali Akbar, Zoghi, Alaleh, Mohammadi, Mehrdad

“…In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method. …”
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Exposure assessment of Listeria monocytogenes and biofilm formation in ready-to-eat cheese by Lee, Hai Yen

“…Cheese has been implicated in many different outbreaks of human listeriosis worldwide through consumption of contaminated cheese that occurs at farm and processing levels. …”
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Physical Development And Physicochemical Characterization Of A Soy-Based Cream Cheese by Lim, Ting Jin

“…Soy-based cream cheese (SCC) was developed with textural properties similar to those of commercial dairy cream cheese (DCC) via the addition of microbial transglutaminase (MTG), soy protein isolate (SPI) and maltodextrin (MD). …”
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Occurrence of <i>Listeria</i> spp. in Soft Cheese and Ice Cream: Effect of Probiotic <i>Bifidobacterium</i> spp. on Survival of <i>Listeria monocytogenes</i> in Soft Cheese by Rania M. Ewida, Walaa S. Hasan, Mohamed Salem Elfaruk, Raed Reshaid Alayouni, Ahmed R. A. Hammam, Dalia G. Kamel

“…Out of 60 samples of soft cheese and ice cream, 25 samples showed <i>Listeria</i> spp., while <i>L. monocytogenes</i> was found in only 2 soft cheese samples. …”
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Graduate Student Literature Review: A systematic review of articles influencing United States retail cheese packaging, labeling, and market trends related to cheese in the marketplace and during consumption* by D.A. Hutchins, R. Andrew Hurley

“…ABSTRACT: Innovation around cheese is constant in attempts to meet ever-increasing consumer demands. …”
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52 citra resepi masakan keju / by Hassan Noor, Nor Hanis Hashim

Subjects: “…Cooking (Cheese)…”

The art of natural cheesemaking by David Asher by Christopher Yap

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The effects of starter culture addition on chemical, microbiologic and sensory quality characteristics of ivriz checse by Nevzat Demir, Mustafa Nizamiıoğlu

Subjects: “…cheese…”
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Identifying Chemical Differences in Cheddar Cheese Based on Maturity Level and Manufacturer Using Vibrational Spectroscopy and Chemometrics by Gerson R. Dewantier, Peter J. Torley, Ewan W. Blanch

Subjects: “…cheese ripening…”
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Investigation of some probiotic properties of Lactobacillaceae strains isolated from traditional Tulum cheese in Turkey by Eda Kiliç Kanak, Suzan Öztürk Yilmaz

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Probiotic Properties, Safety Assessment, and Aroma-Generating Attributes of Some Lactic Acid Bacteria Isolated from Iranian Traditional Cheese by Zahra Zareie, Ali Moayedi, Farhad Garavand, Kourosh Tabar-Heydar, Morteza Khomeiri, Yahya Maghsoudlou

Subjects: “…traditional cheese…”
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POSSIBILITIES TO REDUCE THE SALT CONTENT IN DAIRY PRODUCTS by Andreja ČanžekMajhenič

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Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion by Ali Rashidinejad, E. John Birch, David W. Everett

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