Under typical refrigeration conditions (4–7° C), unopened fresh cottage cheese only lasts for
approximately 3 weeks unless preservatives are added. The spoilage of cottage cheese …

A long food supply chain is a complex food path from producer to consumer in which
multiple participants are involved, and in which various failures for both food safety and food …

Milk is an excellent source of nutrients. It is a balanced diet. Cheeses are fermented milk
product. There are hunderds of cheese types. Cottage cheese is fermented dairy product …

We aimed to investigate the effects of dried curry leaves powder (CLP) incorporation on
physicochemical, microbiological, antioxidant, and sensory properties of cream cheeses …

Agaricus bohusii Bon is an edible and prized mushroom especially common in Serbia and
southern Europe. Herein, this species was chemically characterized by the evaluation of …

Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk
(SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat …

Present article depicts microbiology of starter (Balma) used in traditional solid-state
fermentation of alcoholic beverage (Chhang) by Bhotiya tribe of Uttarakhand. It also …

Ripening cheeses belong to the risky product category due to the formation/presence of
biogenic amines (BA) and polyamines (PA). Various ambient and technological factors can …

In recent years, Machine Learning (ML) applications for manufacturing have reached a high
degree of maturity and can be considered as a suitable tool for improving production …

This study aims to produce low-calorie cream cheese (CC) to reduce the problems caused
by high-fat cream cheese for some consumers by replacing milk fat with modified starch. Milk …