Food packaging is multifunctional: it protects from harvest to table. Four main groups of
materials for direct food contact are mentioned in the literature: wood, glass, plastic, and …

Cheese Rheology and Texture is the first reference to bring together the essential
information on the rheological and textural properties of cheese and state-of-the-art …

Sažetak The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium
and internal zones of cheese throughout a 90 day storage period. The parameters analyzed …

Siahmazgi cheese is an Iranian locally-made cheese produced from ewe's milk or a mixture
of ewe and goat's milks in the suburbs of Rasht in the north of Iran. This kind of cheese is …

The actual problematic of raw-milk cheese production is linked to their categorization as
“risky foods.” The artisanal raw-milk cheese production is a complex system, a world apart …

In this study, four different fresh Kashar cheese samples were ripened for 90 days. The
physicochemical properties, texture attributes, fatty acid composition and volatile compound …

This chapter reviews scientific research showing that wood offers greater or at least not
lower than cleaning guarantees, plastic and stainless steel. Wood in contact with raw milk …

The effects of packaging methods (nonvacuum and vacuum) on biogenic amines
(cadaverine, putrescine, tyramine, tryptamine, phenylethylamine, and histamine) and …

Featured Application Wooden boards are commonly used in the production of artisan
cheese. A previous report described the complex bacterial communities present on wooden …

Eighty-one strains of lactic acid bacteria (LAB) were isolated from white semi-hard
homemade cheese, designated Zlatar BGNV, which was taken from household settled on …