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Creamed Cottage Cheese
Creamed cottage cheese is a soft, unripened cheese that is usually made by coagulation of pasteurized skim milk by added lactic culture or...
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Cheese Making and Characterization
We will practice manufacturing cheese using bench top equipment with rennin and testing the quality parameters of cheese.
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Analysis of the bacterial diversity in Moroccan Jben cheese using TTGE, DGGE, and 16S rRNA sequencing
This research investigated the physicochemical, microbiological, and bacterial diversity of Jben cheese, a popular artisanal variety in Morocco. The...
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Do ‘cheese factory-specific’ mites (Acari: Astigmata) exist in the cheese-ripening cabinet?
To determine whether the mites used in the ripening process of traditional cheeses are genetically unique to cheese factories, we investigated mites...
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Fungal communities on alpine cheese rinds in Southern Switzerland
BackgroundThe biodiversity of the mycobiota of soft cheese rinds such as Brie or Camembert has been extensively studied, but scant information is...
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Tyramine, a biogenic agent in cheese: amount and factors affecting its formation, a systematic review
Tyramine is one of the most important biological amines in food, which leads to food poisoning if consumed in high amounts. In addition to food...
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The characterization of the non-starter lactic acid bacteria and yeast microbiota and the chemical and aromatic properties of traditionally produced Turkish White Cheese
Turkish White Cheese is a brined (or pickled) cheese with a salty, acidic flavor and a soft or semi-hard texture. It is the most produced and...
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Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese
There are massive sources of lactic acid bacteria (LAB) in traditional dairy products. Some of these indigenous strains could be novel probiotics...
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Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period
In the present study, the evolution of the physicochemical and microbiological characteristics of lactic acid bacteria (LAB) in traditional...
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Quality and Technology of White Sheep’s Cheese from Bjelašnica
The sheep’s cheese produced on the Bjelašnica mountain belongs to the group of white brine cheeses, which are predominantly produced in the countries...
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Effects of Probiotic-Enriched Minas Cheese (Lactobacillus acidophilus La-05) on Cardiovascular Parameters in 5/6 Nephrectomized Rats
Dairy foods have become an interest in chronic kidney disease (CKD) due to their nutritional profile, which makes them a good substrate for...
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Novel Probiotic Candidates in Artisanal Feta-Type Kefalonian Cheese: Unveiling a Still-Undisclosed Biodiversity
Autochthonous dairy lactic acid bacteria (LAB) isolates encompass a natural source of starter, adjunct, or probiotic candidates. In this context,...
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Acetic acid bacteria in agro-wastes: from cheese whey and olive mill wastewater to cellulose
AbstractIn this study, cheese whey and olive mill wastewater were investigated as potential feedstocks for producing bacterial cellulose by using...
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Chemical, Textural and Ripening Characteristics of Semi-hard White Cheese Prepared from Camel Milk Using Camel Chymosin and Different Starter Cultures
The aim of this study was to investigate the effect of camel chymosin and different types of starter cultures on the chemical, textural, proteolytic...
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Brazilian artisanal Colonial cheese: characterization, microbiological safety, and survival of Salmonella enterica serovar Enteritidis during ripening
The artisanal Colonial cheese is typical of the southern region of Brazil and dates back to the colonization by Italian and German immigrants....
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Novel yeasts with potential probiotic characteristics isolated from the endogenous ferment of artisanal Minas cheese
Artisanal Minas cheese (QMA) is traditionally elaborate using raw milk and endogenous ferment ( **o — whey or rala — grated ripened cheese). In the...
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Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing
This study aims to reveal initial bacterial consortia of Ezine PDO cheeses comprehensively by following a metagenomic approach. A total of 8...
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Comparison of real-time PCR and nested PCR based on the HlyA gene for the detection of Listeria monocytogenes. Application on cheese samples
The aim of the present study was to compare the performance of a nested polymerase chain reaction (nPCR) and a real-time PCR based on the...
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Isolation and identification of nontuberculous mycobacteria from raw milk and traditional cheese based on the 16S rRNA and hsp65 genes, Tehran, Iran
As an important source of human food, milk can be a carrier of human pathogenic bacteria, including tuberculous and nontuberculous mycobacteria...
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Virulence factors and antimicrobial resistance of Escherichia coli isolated from commercialized fresh cheese in the south of Espírito Santo
Cheeses are dairy products that can potentially contain a diverse range of harmful bacteria that could be consumed by humans, including the enteric...
