Introduction. This review paper deals with literature analysis of modern computer vision and
image analysis methods in cheese-quality evaluation. Materials and methods. In this paper …

Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels
of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and …

In this study, four Quark-type cheeses were produced: cows' milk cheeses made from milk
subjected to 80° C/5 min and 90° C/5 min treatment (Cc8 and Cc9, respectively), and its …

Fresh cheeses, Panela type, were manufactured from cow milk and with goat milk
incorporation, constituting 4 blends of milks (G10: C90, G20: C80, G30: C70, G40: C60, v/v) …

Interest in non-thermal alternative food processing technologies, including but not limited to
gamma-irradiation, high-pressure processing (HPP), highpressure homogenization, pulsed …

Over the past few years, there has been a great development of the sheep dairy sector in
Spain and a wide variability in the production outcomes of farms, although most of the farms …

This chapter evaluates the consequences of protein modifications in cheeses with specific
relation to the production of biogenic amines and related influence on food quality and …

The use of supercritical fluids (SCFs), in particular supercritical carbon dioxide (scCO2), has
been developed for the past four decades into a useful, environmentally benign processing …

El análisis del perfil de textura (TPA) es un excelente procedimiento instrumental que simula
la masticación; ayuda a medir ya cuantificar parámetros tales como dureza, gomosidad …

32 33High-pressure (HP) treatment of milk and products is a novel processing technique
during which the product is treated in a vessel of suitable strength at a HP. Under pressure …