From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer’s Spent Grain (BSG) by Maximiliano M. Villegas, Johana N. Silva, Florencia R. Tito, Claudia V. Tonón, Fernando F. Muñoz, Alfonso Pepe, María G. Guevara

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Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet by E. Sanjuán, R Millán, R. Gómez, J. Fernández-Salguero

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Goat Cheese Produced with Sunflower (<i>Helianthus annuus</i> L.) Seed Extract and a Native Culture of <i>Limosilactobacillus mucosae</i>: Characterization and Probiotic Survival by Dôrian Cordeiro Lima Júnior, Viviane Maria da Silva Quirino, Alícia Santos de Moura, Joyceana Oliveira Correia, João Ricardo Furtado, Isanna Menezes Florêncio, Márcia Maria Cândido da Silva, Hévila Oliveira Salles, Karina Maria Olbrich dos Santos, Antonio Silvio do Egito, Flávia Carolina Alonso Buriti

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Withania Coagulans (Stocks) Dunal: Biotechnological Achievements And Perspectives by Teixeira da Silva Jaime A., Kher Mafatlal M., Soner Deepak, Nataraj M.

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Future Perspective and Technological Innovation in Cheese Making Using Artichoke (<i>Cynara scolymus</i>) as Vegetable Rennet: A Review by Michael Steven Bravo Bolívar, Federica Pasini, Silvia Marzocchi, Cesare Ravagli, Paola Tedeschi

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Morphological and Genomic Differences in the Italian Populations of <i>Onopordum tauricum</i> Willd.—A New Source of Vegetable Rennet by Simona Casavecchia, Francesco Giannelli, Massimo Giovannotti, Emiliano Trucchi, Federica Carducci, Giacomo Quattrini, Lara Lucchetti, Marco Barucca, Adriana Canapa, Maria Assunta Biscotti, Lucia Aquilanti, Simone Pesaresi

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Effect of Planting Density in Two Thistle Species Used for Vegetable Rennet Production in Marginal Mediterranean Areas by Stefano Zenobi, Marco Fiorentini, Lucia Aquilanti, Roberta Foligni, Cinzia Mannozzi, Massimo Mozzon, Silvia Zitti, Simona Casavecchia, Bouthaina Al Mohandes Dridi, Roberto Orsini

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Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated <i>Onopordum tauricum</i> Willd by Giorgia Rampanti, Luca Belleggia, Federica Cardinali, Vesna Milanović, Andrea Osimani, Cristiana Garofalo, Ilario Ferrocino, Lucia Aquilanti

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