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 …

Yeasts constitute an important part of cheeses, and especially the artisanal ones. The
current study reviews the occurrence of yeasts in different cheese varieties and the role of …

A survey is presented concerning original research articles published in well-reputed
scientific journals on the isolation of lactic acid bacteria (LAB) from cheeses worldwide …

Greece has a variety of cheeses that are registered as protected designation of origin and
protected geographical indications, and many others that are produced in a traditional way …

Soy protein isolates were fermented by three commercial Lactobacillus helveticus strains for
a maximum of seven days to investigate the resulting proteolysis. The proteolytic activity of …

Abstract Tsalafouti is an ''unknown''Greek traditional cheese with great potential for getting
Protected Designation of Origin accreditation and leading entrepreneurship in the area of …

Traditional fermented milk products have been prepared since ancient time by various
civilizations. Despite their long history, popularity, and nutritive and healthy value, the …

In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of
coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during …

This study aimed to formulate a Gouda-type cheese from cow's milk, flavored with lavender
flower powder (0.5 g/L matured milk), ripened for 30 days at 14° C and 85% relative …

Serra da Estrela is the oldest and most recognizable traditional protected designation of
origin (PDO) cheese from Portugal. It has been extensively studied over the years, but the …