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Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels
The addition of ultrafiltered (UF) milk retentate is known to impact milk properties during mozzarella and cheddar cheese production, but the effect...
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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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Correlation between the chemical, microbiological and sensory characteristics of cream cheese using a mixed and single probiotic culture
The use of mixed culture in the fermentation industry requires more complicated equipment, processes, and monitoring systems; therefore, a single...
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Dairy Alternatives – Cheese, Yogurt, Butter, and Ice Cream
Plant-based alternatives to dairy foods such as cheese, yogurt, butter, and ice cream are important products in the plant-based food portfolio. The...
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Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant
We report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably the impact of particular...
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Comparison of Extraction Methods for the Detection of Tick-Borne Encephalitis Virus RNA in Goat Raw Milk and Cream Cheese
Infection with the tick-borne encephalitis virus (TBEV) can cause meningitis, meningoencephalitis and myelitis in humans. TBEV is an enveloped RNA...
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Probiotic Plant-Based Cheese
Due to several factors, the demand for plant-based cheese has increased. However, formulating products with characteristics similar to cheese made...
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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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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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Cultured Cream Products
Evidence for milk fermentation dates back to approximately 8000 bc. Until the European Middle Ages, milk fermentation was interfered with minimally....
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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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Preparation and characterization of whey-less lighvan cheese: physicochemical, textural, fatty acid, and amino acid profile changes during ripening
The purpose of this study was to produce whey-less Lighvan cheese (WLC) and characterize the cheese’s physical, chemical, and textural...
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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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Microbial interactions shape cheese flavour formation
Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, we...
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Ice Cream and Frozen Desserts
Ice cream is a frozen dessert made of a mixture of dairy products such as milk, cream, and nonfat milk, combined with sugars, flavoring, and...
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Investigation of textural, rheological and sensory properties of white cheese analog containing sesame seeds oleosome
This study aimed to extract aqueous oleosomes from sesame seeds, to study the characteristics of oleosomes and the effect of sesame oleosomes with...
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Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey
Goat (GCW) and sheep cheese whey (SCW) are cheese by-products that can be fermented to develop a new product. However, the limited nutrient...
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Emergence of cheese packaging by edible coatings for enhancing its shelf-life
Cheese is one of the most popular and extensively consumed dairy products. It comes in a variety of flavors, textures, shapes and is prone to...
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Economic Analysis of Semi-hard Cheese Production Depending on the Applied Technology
The analysis of milk processing in Bosnia and Herzegovina showed the orientation of the dairy sector towards liquid and fermented products. During...
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Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei
This study examines the effect of phycoerythrin (PE) from a cyanobacterial Nostoc strain encapsulated with alginate as a potential prebiotic to...
