Vegetable ingredient in cheese product by Marina Ivanovna Slozhenkina, Ivan Fyodorovich Gorlov, Vera Vasilievna Kryuchkova, Anastasia Evgenievna Serkova, Anastasia Dmitrievna Ryaskova, Svetlana Nikolayevna Belik

Subjects: “…cheese product…”
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Improvement of cottage cheese technology by A. A. Zhenisbekova, M. K. Tulepova, F. T. Dikhanbaeva, R. B. Mukhtarkhanova

Subjects: “…cottage cheese…”
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Improvements in the Flavour of Soy Cheese by Naveed Ahmad, Li Li, Xiao-Quan Yang, Zheng-Xiang Ning, Muhammad Atif Randhawa

Subjects: “…soy cheese…”
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Bitter taste – cheese failure by Slavko Kirin

Subjects: “…cheese bitter taste…”
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Who Moved My Cheese? by Matthew H. Roy

“…Roy reviews Spencer Johnson's Who Moved My Cheese?…”
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Protected designation of cheese origin by Neven Antunac, Jasmina Havranek, Dubravka Samaržija, Marija Pecina

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Quality evaluation of Korbačik cheese by Juraj Čuboň, Simona Kunová, Miroslava Kačániová, Peter Haščík, Marek Bobko, Ondřej Bučko, Jana Petrová, Petronela Cviková

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Autochthonous "Bjelovars dried cheese" by Slavko Kirin

Subjects: “…«dried cheese»…”
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KINETICS OF THE VACUUM DRYING OF CHEESES by Ermolaev V.

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Who moved my cheese? by John Lowe

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120 years of Trapist cheese by Slavko Kirin

Subjects: “…Trapist types of cheese…”
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OBTAINING CHEESE BRYNZA WITH CARROT by B. . Abdizhapparova, N. . Khanzharov, G. . Orymbetova, B. . Khamitova

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Autochthonous cheeses of Bosnia and Herzegovina by Zlatan Sarić, Sonja Bijeljac

Subjects: “…autochthonous cheeses…”
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TRAPIST CHEESE CONSUMPTION ANALYSIS by Branislav Vlahović, Vuk Radojević, Mladen Pavlović

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Current Advances in Cheese Microbiology by Juan A. Centeno, Javier Carballo

“…Cheese is a complex microbial ecosystem containing microorganisms that are either deliberately added or that enter milk, curd or cheese as contaminants [...]…”
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Preference mapping of Slovak cheese by Patrí­cia Martišová, Jana Štefániková, Matej Hynšt, Vladimí­r Vietoris, Patrí­cia Macková

Subjects: “…steamed cheese…”
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Universal drivers of cheese microbiomes by Rine Christopher Reuben, Désirée Langer, Nico Eisenhauer, Stephanie D. Jurburg

“…Summary: The culinary value, quality, and safety of cheese are largely driven by the resident bacteria, but comparative analyses of the cheese microbiota across cheese types are scarce. …”
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Cheese from the region of Livno by Slavko Kirin, Željko Marijan

Subjects: “…Autochthonous hard cheep milk cheese…”
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Foreign fighters and cheese bells by Hegghammer, T

Cheese tart press machine by Mohd Azmi, Mohd Ayub, Abdul Ghani, Luqman Ul-Hakimi, Zakaria, Nur Aqilah, Ahmad Nayan, Nurul Syadatul Athira, Hassan, Mohd Fahrul

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