Simple Summary Cheese is a food that is susceptible to contamination by pathogenic and
spoilage microorganisms, which can result in a reduced cheese shelf life, as well as in risks …

Sažetak Milk and dairy products are the oldest and most widely consumed nutritious foods
worldwide. They are highlighted as a source of high-quality proteins and the most important …

Agri-food companies produce large quantities of plant by-products that in many instances
contain functional bioactive compounds. This review summarizes the main applications of …

Background Cheese is one of the most widely consumed dairy products worldwide with high
commercial value. As cheese consumption and distribution have increased over the years …

Increasing demand of consumers to use food products without preservatives or natural
preservatives as possible has compelled the food industries for utilization of preservatives …

Plants have been traditionnally used for centuries in cheese manufacturing, either for their
aromatic properties or as technological auxiliaries (eg milk-clotting enzyme preparations …

Cheese consumption is increasing as well as the consumer preference for artisanal
cheeses. The unique flavour and smell characteristics reported by the consumers are …

This work presents a preliminary study to assess the efficiency of plant essential oils as
natural food preservatives in Fior di Latte cheese. Selected compounds were directly …

One of the main challenges the food industry faces is generating an increased amount of
waste from processing fruits and vegetables. Fruits and vegetables wastes (eg, peel …

Background Cheese preservation has become a major issue for the global cheese industry
due to microbial spoilage and the effects of chemical preservatives on human health …