The growing consumer interest in goat's milk and dairy products is related to nutritive values
and positive health benefits attached to these products. Goat's milk is known for its lower …

The aim of this review was to summarize the data regarding diversity of non-starter lactic
acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in …

The aim of this study was to characterise and select Lactic Acid Bacteria (LAB) from goat
milk with potential probiotic use and to evaluate the safety of these cultures in artisanal …

In the present study, we assessed the effects of Thymus vulgaris L. essential oil (TVEO) on
Staphylococcus aureus and Listeria monocytogenes, pathogenic bacteria frequently …

The yield and quality of cheese are associated with the composition, physicochemical,
sensory, rheological, and microbiological properties of milk and with the technology applied …

Artisanal Minas cheese is produced in Minas Gerais state, Brazil and its varieties are named
according to their geographical origin (Serro, Canastra, Serra do Salitre, Araxá and Campo …

The aim of this study was to investigate the effects of ingestion of probiotic Minas Frescal
cheese (PMFC) on hypertension parameters in spontaneously hypertensive rats (SHRs) …

This study evaluated the effects of incorporating the probiotics Bifidobacterium animalis
subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat …

Non-targeted metabolomics was used to study metabolites with low molecular weight which
may contribute to quality deterioration of Mongolian cheese during storage. Microbiological …

The nutritional, physicochemical, and functional properties of milk are affected by thermal
processing. Buffalo milk make a substantial contribution to global milk production but there …