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Mite secretions from three traditional mite-ripened cheese types: are ripened French cheeses flavored by the mites (Acari: Astigmata)?
The opisthonotal glands of Astigmata contain monoterpenes, aromatics, aliphatics, and other volatile compounds; some of these compounds act as...
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Effect of Crude Glycerin in the Feed of Lactating Goats on Concentrations of Essential and Toxic Metals in Serum, Urine, Milk, and Artisanal “Coalho” Cheese
Goat farming is concentrated in semi-arid and tropical regions in Brazil. From 2006 to 2017, the number of goats sold in the country increased by...
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Gene expression and cell culture assays reveal cheese isolate Lactococcus lactis MC5 may influence the virulence of Staphylococcus aureus
Staphylococcus aureus (SA) can thrive in a wide variety of hosts and environments, causing clinical infections and foodborne intoxications. In...
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Further culture-independent characterization of the lactic microbiota of Serro artisanal cheese
This study aimed to provide a further characterization of the lactic microbiota present in Minas artisanal cheese (MAC) from the Serro region by...
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Quality Evaluation of Semi-Indigeous Proceesed Cheese (Gibna-Beida) in Sudan
Cheese is a solid food made from the curdled milk of cows, goats, sheep or other mammals. This study aimed to investigate the chemical and...
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High-throughput qPCR and 16S rRNA gene amplicon sequencing as complementary methods for the investigation of the cheese microbiota
BackgroundNext-generation sequencing (NGS) methods and especially 16S rRNA gene amplicon sequencing have become indispensable tools in microbial...
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Antimicrobial potential of Ericaria selaginoides extracts against Listeria monocytogenes in “mató”, a Catalan fresh cheese
The objective of this work was to assess the antimicrobial effect of crude extracts and non-polar and mid-polar subfractions of the brown macroalga Eri...
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Biohydrogen Production Using Cheese Industry Waste: Current Trends and Challenges
The cheese industry produces huge volume of aqueous wastes, the major by-product being whey. Depending upon the process employed for cheese...
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Fungal Diversity in **njiang Traditional Cheese and its Correlation With Moisture Content
Cheese is one of the traditional fermented dairy products in **njiang, China. Due to its geographical location and regional feature this type of...
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Effects of bovine somatotropin on productive performance and Minas Padrão cheese
We aimed to evaluate the effects of two brands of bST (bovine somatoropin) on productive performance and on Minas Padrão cheese yield. Fifteen...
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Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production
The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were...
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Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures
Undefined starter cultures are poorly characterized bacterial communities from environmental origin used in cheese making. They are phenotypically...
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Exopolysaccharide produced by Lactiplantibacillus plantarum RO30 isolated from Romi cheese: characterization, antioxidant and burn healing activity
Microbial exopolysaccharides (EPSs) extracted from lactic acid bacteria (LAB) are generally recognized as safe. They have earned popularity in recent...
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Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese
AbstractLighvan cheese (Lighvan panir) is among the most famous traditional cheese in Iran for its desired aroma and flavor. Undoubtedly, the lactic...
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Wastewater from the demineralization of cheese whey for cost-efficient cultivation of spirulina
Worldwide, there is growing interest in achieving a meaningful use of natural resources, as epitomized in this work, which demonstrates the use of...
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Shifts of microbiota during cheese production: impact on production and quality
AbstractThe high-throughput DNA sequencing (HTS) method is used to identify microbes in cheese and their potential functional properties. The...
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Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features
Cheddar cheese proteolysis were accelerated employing Penicillium candidum PCA1/TT031 protease into cheese curd. In the present study, several of the...
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Effect of reduction of sodium content on the microbial ecology of Edam cheese samples
Sodium intake is a major risk factor for non-communicable diseases. Consequently, reformulation of cheeses such as Edam to contain less sodium may...
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Feeding olive cake silage up to 20% of DM intake in sheep improves lipid quality and health-related indices of milk and ovine halloumi cheese
This study aimed to evaluate the use of a by-product, olive cake silage (OCS), as a forage replacement in sheep diets for the improvement of fatty...
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Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus
PurposeThe present study was conducted to isolate and screen the potential probiotic strains for incorporation in Mozzarella cheese.
Methods ...