Effect of Palmito cheese processing on sensory characteristics and degree of liking by Andrea Marín-Fonseca, Diana Víquez-Barrantes, Marcia Cordero-García

“…One example is Pasta filata cheese. Objective. To identify sensory characteristics and level of liking for Costa Rican Pasta filata cheeses (Palmito cheese). …”
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DIAFILTRATION OF ULTRAFILTRATION RETENTATE OF WHEY FROM WHITE BRINED CHEESE by Maria DUSHKOVA, Nikolay MENKOV

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The effect of nisin and storage temperature on the quality parameters of processed cheese by Nada Smigic, Jelena Miocinovic, Jovana Tomic, Igor Tomasevic, Andreja Rajkovic, Ilija Djekic

Subjects: “…processed cheese…”
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Hygienic quality of goat's milk cheese produced in rural household by Željka Cvrtila, Lidija Kozačinski, Alemka Koletić

Subjects: “…goat's milk cheese…”
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Exploiting Cheese Whey for Efficient Selection of Polyhydroxyalkanoates-Storing Bacteria by Borja Lagoa-Costa, Christian Kennes, María C. Veiga

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Weeding, Wine, and Cheese: Enticing Faculty to Cull a Collection by Judith Anne Koveleskie

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Predictions of the shear modulus of cheese, a soft matter approach by Gillies Graeme

Subjects: “…cheese…”
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Effect of feeding systems on aromatic characteristics of buffalo mozzarella cheese by M.A. Di Napoli, R. Rubino, M. Mazzi, S. Claps, M. Pizzillo, G.F. Cifuni

Subjects: “…Mozzarella cheese, Aromatic profile, Volatile organic compounds, Feeding systems…”
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Opportunities for genomic selection of cheese-making traits in Montbéliarde cows by M.P. Sanchez, T. Tribout, S. Fritz, V. Wolf, C. Laithier, M. Brochard, D. Boichard

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Strategy for Revalorization of Cheese Whey Streams to Produce Phenyllactic Acid by Haritha Meruvu

Subjects: “…cheese whey…”
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Determination of free amino acids in cheeses from the Czech market by Ivana Kabelová, Markéta Dvořáková, Hana Čížková, Pavel Dostálek, Karel Melzoch

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Diversity and specificity of the bacterial community in Chinese horse milk cheese by Lin Zhu, Chunlin Zeng, Sai Yang, Zhaozhi Hou, Yuan Wang, Xinyu Hu, Keishi Senoo, Wei Wei

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The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability by Jared Johnson, Chris Curtin, Joy Waite-Cusic

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Antilisterial Activity by Enterococcus Species Isolated from Traditional Cheeses by Esra Şentürk, Sema Yakıt, Pınar Şanlıbaba

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“In vivo” and “in vitro” degradability of diets for Parmigiano Reggiano cheese production by Marco Renzi, Afro Quarantelli, Simone Romanelli, Federico Righi

“…“In vitro” Dry Matter (IVDMD) and fiber degradability (IVNDFD) dynamics were determined for Total Mixed Rations (TMR) typical of Parmigiano Reggiano cheese area. The same parameters were estimated on some of these ration also “in vivo” on a group of fresh cows. …”
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Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese by Razzaqh Mahmoudi, Hossein Tajik, Ali Ehsani, Payman Zare

Subjects: “…Iranian white cheese…”
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The tale of the traveling cheese: Shigella in a lung transplant patient by Nikhil Madan, Safiyya Quintiliani, Prutha Patel, Vipul Patel

“…In this report, we describe a case of a lung transplant patient, one year out of his transplant, on triple immunosuppressive therapy, who presented with septic shock secondary to Shigella gastroenteritis after ingesting unpasteurized cheese brought back from Peru. This case highlights the importance of educating transplant patients on how to reduce certain harmful exposures that may be fatal in immunosuppressed individuals.…”
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Podolian ‘caciocavallo’ cheese: seasonal variations of food quality characteristics by E. Cosentino, L. Pistone, D. Marsico, A. Perna

Subjects: “…Podolian cow, caciocavallo cheese, food quality characteristics.…”
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Improving the Chemical and Sensory Characteristics of Goat Cheese by the Addition of Cranberry by Sorin Apostu, Carmen Pop, Ancuţa M. Rotar, Liana Salanţă, Anamaria POP, Iuliana Găvruş

Subjects: “…goat cheese, cranberry, quality, polyphenolic compounds…”
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Microbiological quality of colonial cheese sold in Porto Alegre-RS by Thais de Campos Ausani, Graciela Volz Lopes, Eduardo de Freitas Costa, Luís Gustavo Corbellini, Marisa Cardoso

“…Colonial cheese is a traditional dairy product in southern Brazil and is commonly purchased by the citizens of Porto Alegre. …”
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