The objective of this study was to examine the physicochemical properties of cheese
elaborated via traditional artisan methods using goat milk containing 5, 1.5, or 0.4% fat and …

Freshly prepared rennet-coagulated soft cheese was high-pressure (HP) treated at up to
291MPa and 29min and using a full 2-factor central composite design of experiment, its …

The objective of this study was to monitor the changes in water activity (aw), color
characteristics (color values and parameters) and sensory evaluation of Egyptian Gouda …

ABSTRACT Queso Frescos made in Mexico from raw milk (RM) were compared with
cheeses made in Mexico and the USA from pasteurized milk (PM) to determine textural and …

Physical and chemical interactions between various constituents resulting from processing
operations often lead to physical, sensory, and nutritional changes in foods. Combining …

Physico-chemical properties (texture, colour and image analysis) of Pecorino of Appennino
reggiano cheese were evaluated on six cheese samples at different ripening times (0, 80 …

The effect of the heat treatment on colour intensity and sensory properties of Kulek cheese
made from raw milk with (RS) or without starter culture (R) and heated milk with starter …

The chemical composition and the physical and sensory characteristics of three types of
Majorcan cheese (half-ripened, ripened and old-ripened) were studied. In total, 22 …

O queijo Prato, segundo queijo mais consumido no Brasil, obtido por coagulação
enzimática do leite ematurado por pelo menos 25 dias, é classificado como gordo e de …

A wide array of foods is thermally processed to inactivate microorganisms. Although these
thermally processed foods are safe for consumption, this method of processing destroys the …