Background Cheese is a perishable product because of its dynamic microbiological and
biochemical changes during manufacturing, ripening, and marketing. In this area, packaging …

Erzincan Tulum cheeses were produced from raw sheep milk with traditional homemade
rennet as the uninoculated (control) and inoculated with Penicillium roqueforti 41. The …

Typically, Swiss-type cheese is made from cow's milk. However, in the present work an
attempt to expand the sheep supply chain and product offering in this field was made by …

The main purpose of this study was to determine proteolysis model and peptide diverseness
of goat skin Tulum cheese using sodium dodecyl sulfate-polyacrylamide gel electrophoresis …

Bitter gourd (Momordica charantia L.) contains rich bioactive ingredients and secondary
metabolites; hence, it has been used as medicine and food product. This study …

The objective of this study was to create a new semisoft sheep's milk cheese called “Ovino
Belmontese” cheese (OBCh) by applying the “Italico” cheese-making technology. The …

The study examined the effects of milk type, fat content, and ripening time on the fatty acid
(FA) and free fatty acid (FFA) content, colour, and sensory properties of Circassian cheeses …

Artisan goat cheeses (AGCs) from four different producers in Coahuila, Mexico, along with a
pasteurized goat cheese (C), were subjected to a comprehensive analysis covering …

Enhanced competition and new technologies are responsible for emerging new food
variants throughout the world. The modern current drivers accustomed to buying low-cost …

The packaging of food goods is crucial. Due to the presence of packaging, food goods'
quality can be preserved while being stored. This research created gelatin-based …