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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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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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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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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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Production Cost Analysis and Marketing of Fermented Food: Cheese
Cheese has been produced from both raw and pasteurised milk for almost 7000 years in our world’s history. It is currently being introduced as a vital...
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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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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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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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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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Characterisation and sensory appraisal of fresh ‘molido’ cheese from cows fed different levels of sunflower silage inclusion in small-scale dairy systems
Small-scale dairy systems require feeding strategies to improve their productivity and sustainability. These systems in central Mexico mostly sell...
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Production and Quality Assessment of Camel Milk Cheese
Camels are an indispensable element in the lives of people living in arid regions of Sudan for many reasons. In addition, it is an excellent source...
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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...
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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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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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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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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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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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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...
