The volatile compounds, free fatty acid composition and microbiological properties of sepet cheese packaged with different modified atmosphere conditions by AKPINAR A, YERLİKAYA O, KINIK Ö, KAHRAMAN C, KOREL F, UYSAL HR

Subjects: “…sepet cheese…”
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Comparative Assessment of the Nutritional and Sanogenic Features of Certain Cheese Sorts Originating in Conventional Dairy Farms and in “Mountainous” Quality System Farms by Vasile Maciuc, Claudia Pânzaru, Maria Ciocan-Alupii, Cristina-Gabriela Radu-Rusu, Răzvan-Mihail Radu-Rusu

Subjects: “…mountain cheese…”
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Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese by Siniša Matutinović, Ante Rako, Milna Tudor Kalit, Samir Kalit

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Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product by John Samelis, Agapi I. Doulgeraki, Vasiliki Bikouli, Dimitrios Pappas, Athanasia Kakouri

Subjects: “…acid-curd cheese…”
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<i>Lacticaseibacillus</i> Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking by Luca Bettera, Alessia Levante, Elena Bancalari, Benedetta Bottari, Martina Cirlini, Erasmo Neviani, Monica Gatti

Subjects: “…raw milk cheese…”
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Who moved my cheese? for teens : an a-mazing way to change and win / by 287867 Johnson, Spencer

Alcohol production by yeast in concentrated ultrafiltration permeate from cheddar cheese whey / by 285792 Burgess, K. J., Kelly, J.

The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese by Raimondo Gaglio, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio, Giuseppe Maniaci, Antonino Di Grigoli, Nicola Francesca, Luisa Tesoriere, Adriana Bonanno, Giancarlo Moschetti, Luca Settanni

Subjects: “…functional ovine cheese…”
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The Effect of Salt Reduction on the Microbial Community Structure and Metabolite Composition of Cheddar Cheese by Xinping Wang, You Kang, Lei Gao, Yujuan Zhao, Yansong Gao, Ge Yang, Shengyu Li

Subjects: “…cheddar cheese…”
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Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese by Florin Daniel Lipșa, Florina Stoica, Roxana Nicoleta Rațu, Ionuț Dumitru Veleșcu, Petru Marian Cârlescu, Iuliana Motrescu, Marius Giorgi Usturoi, Gabriela Râpeanu

“…Moreover, adding powder to cheese is an effective way to increase the value of onion by-products and produce polyphenol-enriched cheese.…”
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EFFECT OF GRAPE SKIN POWDER ADDITION ON CHEMICAL, NUTRITIONAL AND TECHNOLOGICAL PROPERTIES OF CHEESE by Roxana Nicoleta RAȚU, Marius Giorgi USTUROI, Răzvan Mihail RADU-RUSU, Ionuț Dumitru VELEȘCU, Florin Daniel LIPȘA, Vlad Nicolae ARSENOAIA, Alina Narcisa POSTOLACHE, Ioana Cristina CRIVEI, Petru Marian CÂRLESCU

“…The GSP-supplemented cheese also showed greater antioxidant activity than the control. …”
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Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheese Production by Mirjana Bojanic Rasovic, Sigrid Mayrhofer, Aleksandra Martinovic, Katharina Dürr, Konrad J. Domig

Subjects: “…traditional Montenegrin cheese…”
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APPLIED STUDY OF MICROBIOLOGICAL HAZARDS IN RAW MILK SOFT WHITE CHEESE IN EGYPT by Maha Lotfy, O. Aita, Enas Hassan, Azhar Elsayed

Subjects: “…raw milk soft white cheese…”
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Study of the process of transition of milk fat to whey at various stages of cheese production by Chebotarev E.A., Soldatov A.A., Yascin S.O.

“…The article analyzes the factors affecting the fat content in whey in the production of various cheeses and cottage cheese. The dependence of whey fat content on the fat mass con-centration in the dry matter of cheese was obtained. …”
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Exploring cheese production enzymes from various plants as an alternative to Calf rennet by Alemu Tebeje Tesfaw, Yizengaw Mengesha Sewmehon, Abebe Tiruneh Tegegne, Getachew Birhanu Alemu, Netsanet Tizazu Mersha, Tsehayneh Geremew Yohannes, Abebe Worku Negash, Tamene Milkessa Jiru

“…Extracts were added to a beaker containing 500 ml of milk heated at 50 °C, and allowed to coagulate, resulting in the separation of cheese, curds and whey. Then after whey production, fresh and dry weights of cheese, and cheese yield percentage were measured and recorded. …”
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Traditional smoking of Wallachian cheeses and sausages in Polish and Slovak parts of the Carpathian Mountains by Władysław Migdał, Slavomír Marcinčák, Maria Walczycka, Jacek Domagała, Agnieszka Pluta-Kubica, Magda Filipczak-Fiutak, Anna Migdał, Łukasz Migdał

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Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese by Simona Rinaldi, Sabrina Di Giovanni, Giuliano Palocci, Michela Contò, Roberto Steri, Carmela Tripaldi

“…Cheese is an important source of protein in the human diet, and its digestibility depends on its macro and microstructure. …”
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Modeling of lactic acid rejection from lactose in acidified cheese whey by nanofiltration by Clara Casado-Coterillo, Pedro Díaz-Guridi, José Antonio Otero, Raquel Ibáñez

“…In this work, a commercial membrane with high lactose rejection and a moderate lactic acid rejection, enabling a permselectivity up to 40%, is sought to perform the simultaneous removal of lactic acid and lactose separation from the acidified sweet whey from mozzarella cheese production in a single stage. The AFC30 membrane of the thin film composite nanofiltration (NF) type was selected because of its high negative charge, low isoelectric point, and divalent ion rejection, as well as a lactose rejection higher than 98% and a lactic acid rejection lower than 37%, at pH 3.5, to minimize the need of additional separation steps. …”
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Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses by Giorgia Stocco, Laura G. Gómez-Mascaraque, Gaurav Kr Deshwal, Jordi Cruz Sanchez, Arnaud Molle, Valentina Pizzamiglio, Paolo Berzaghi, Georgi Gergov, Claudio Cipolat-Gotet

“…For each dairy chain consortium, 9 cheese samples from 3 dairy industries were collected for a total of 18 cheese samples. …”
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Chemical and Flavor Characteristics of Enzyme-Modified Cheese Made by Two-Stage Processing by Peng Gao, Yanling Su, Wenyuan Zhang, Xiaoyang Pang, Ning Xie, Min Zhang, Jiaping Lv, Shuwen Zhang

Subjects: “…enzyme-modified cheese…”
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