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The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese
In this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of...
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Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety
Cheese production has emerged as science and technology in the past few years, which was considered an artisan craft in the earlier period. However,...
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Development of ricotta cheese from concentrated buffalo cheese whey by optimization of processing conditions using RSM
Yield and quality of ricotta cheese from concentrated whey is affected by various processing conditions. The present study aims to explore the...
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Augmenting the Quality and Shelf Life of Ras Cheese by Adding Microencapsulated Allspice Berry Extract Nanoemulsion
The current study was achieved to increase phenolic compounds and antioxidant content in Ras cheese by microencapsulation of the nanoemulsion of...
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Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria
Nutrient-dense colostrum can be employed as a functional food ingredient. This work aimed to produce novel functional probiotic Cream cottage cheese...
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Merging the spring onion extract into soft cheese as a rich natural phenolic ingredient to improve its antioxidant, functional, and sensory properties
The dairy industry has added a wide range of useful ingredients to its dairy products in response to consumers’ shifting lifestyles and desire for...
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Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese
This research aimed to develop a new bi-layer edible coating using sodium alginate (SA, internal layer) and sage seed gum (SSG, external layer) to...
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Exploiting wild sea buckthorn as a nutraceutical ingredient for the development of novel functional Himalayan cheese
The demand for foods containing functional ingredients has increased to a great extent as people prefer foods with health-promoting properties. The...
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Quantitation of propionic acid in emmental cheese products by direct solvent extraction
Propionic acid (PA) is commonly present in Emmental cheese (EM) with relatively high concentration. Even though PA is allowed as GRAS in the USA, it...
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Cheese-whey permeate improves the fitness of Escherichia coli cells during recombinant protein production
BackgroundEscherichia coli cells are the most frequently used hosts in recombinant protein production processes and mainly require molecules such as...
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Application of actinidin as coagulants to produce Iranian white brined cheese: investigating the technological, textural, and sensorial properties
In this study, the actinidin was purified by the salt precipitation and anion-exchange chromatography method on the DEAE-Cellulose column. Skim milk...
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Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging
Ultrafine fiber membranes of polylactic acid (PLA) 8% (w/v) loaded with pink pepper essential oil (PPEO) in 10, 20 and 30% (w/v) were produced and...
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Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening
Six lactic acid bacteria strains previously isolated and fully identified from Motal cheese were used in ultrafiltered (UF)-Feta cheese as adjunct...
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Expert Knowledge-Based System for Shelf-Life Analysis of Dairy Cheese Ball (Rasgulla)
Dairy cheese ball (Rasgulla) is one of the most commercially acclaimed dairy-based sweetmeat products in the Indian subcontinent. The main constrain...
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Why Food Science?
This introductory chapter considers a range of elementary issues important for those interested in food science and food technology, including...
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Prevalence and antimicrobial resistance profiling of Staphylococcus aureus isolated from traditional cheese in Yunnan, China
The prevalence of staphylococcal infection and the emergence of multidrug resistance of Staphylococcus aureus ( S. aureus ) are major concerns in food...
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Enzymatic sensing of tyrosine in egg and cheese samples using electrochemical sensor amplified with reduced graphene oxide
Tyrosine is a non-essential amino acid that presents in most fluids and all tissues in the human body and plays a crucial role in human body...
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Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties
Soy proteins are used in foods as non-dairy alternatives and they play significant role in human health. The use of different concentrations of soy...
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Cheese Whey Permeate as a Precursor of Lactose-Free, Galactose-Rich Bioproducts: An Approach for Optimization and Application
Under specific conditions of oxygen availability and lactose hydrolysis, Brettanomyces claussenii OYL-201 can convert glucose in dairy coproducts...
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Development of Eco-friendly Probiotic Edible Coatings Based on Chitosan, Alginate and Carboxymethyl Cellulose for Improving the Shelf Life of UF Soft Cheese
The objective of the current work was to evaluate the efficiency of novel antimicrobial edible coatings based on chitosan (CH), sodium alginate (SA),...
