The effect of different combinations of starter and non‐starter lactic acid bacteria on the
physicochemical, colour, microbiological and sensory characteristics of Castellano cheese …

The content of polyphenols in chocolate depends on many factors related to the properties
of raw material and manufacturing parameters. The trend toward developing chocolates …

The aim of this research was to find out the effect of different combinations of starter and non-
starter cultures on the proteolysis of Castellano cheese during ripening. Four cheese …

Milk is the first food that mammals are exposed to. Milk supplies the nutrients required for
growth and all the compounds required for the physiological functions of newborns. Apart …

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to
cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style …

Background Ultrafiltration cheese is produced in large scale from treated pasteurized milk
with mesophilic starter, and to expand its shelf life, preservatives addition is needed …

The composition of artisan sheep's milk cheese during the ripening period was studied. The
raw material used for cheese production, was obtained from an indigenous Karakachan …

Lighvan cheese was manufactured using different ratios of ovine and caprine milk (100: 0,
75: 25, 50: 50, 25: 75, 0: 100) and ripened for 90 days. Chemical composition, proteolysis …

Pan‐American cheeses are produced both industrially and by artisanal cheesemakers
following traditional cheesemaking methods in each region. Those produced by artisans are …

Hispanic cheeses such as Queso Fresco are meant to be consumed within a few days, but
other varieties such as Queso Chihuahua, Cotija, and Manchego-style cheese are allowed …