Cheese has a long history and this naturally fermented dairy product contains a range of
distinctive flavors. Microorganisms in variety cheeses are an essential component and play …

Milk is a complex body fluid aimed at addressing the nutritional and defensive needs of the
mammal's newborns. Harbored microbiota plays a pivotal role throughout the cheesemaking …

Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …

Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through
the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination …

Caprine milk is a nutritional and therapeutic food. The unique and beneficial characteristics
of caprine milk that are superior to bovine milk include: better digestibility; greater buffering …

El objetivo de la presente revisión se centra en describir uno de los productos lácteos de
mayor consumo en México, el queso fresco; su proceso de elaboración, las principales …

This paper reviews the newest information on the effects of high pressure (HP) on whey
proteins, caseins and milk enzymes, and discusses their influence on milk properties. HP …

Carbohydrates are ubiquitous and range from simple monosaccharides to large complex
polysaccharides. Organic acids are compounds with acidic properties. Both occur naturally …

To study the influence of probiotics on the flavor profile of yogurt, 4 probiotics, including
Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, and …

Cheese is characterized by a rich and complex microbiota that plays a vital role during both
production and ripening, contributing significantly to the safety, quality, and sensory …