Cheese has a long history and this naturally fermented dairy product contains a range of
distinctive flavors. Microorganisms in variety cheeses are an essential component and play …

Background Cheese is one of the fermented milk-based foods characterized by its many
different flavor, texture and aroma. Ripening is the most crucial technological step in cheese …

A methodology for the determination of volatile compounds in red wine using headspace
solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/mass …

Rapid sensory methods are a convenient alternative to conventional descriptive analysis
suitable for quickly assessing sensory product differences. As these methods gain in …

A total of 143 presumptive yeast isolates were obtained from the predominant microflora of
21 short-ripened starter-free raw cow's milk cheeses made in Galicia (NW Spain), and the …

ABSTRACT A commercial blue-veined cheese made from unpasteurized milk was
examined by conventional culturing and PCR denaturing gradient gel electrophoresis …

The yeast Yarrowia lipolytica has been industrially adopted for docosahexaenoic acid and
eicosapentaenoic acid production under good manufacturing practices over 2 decades. In …

Milk coagulants prepared by maceration of flowers harvested from both spontaneous and
cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from …

The yeasts involved in the ripening process of artisanal soft raw ewe milk Protected
Designation of Origin (PDO) Torta del Casar and Queso de la Serena cheeses produced in …

Penicillium roqueforti is used worldwide in the production of blue-veined cheese. The blue-
green colour derives from pigmented spores formed by fungal growth. Using a combination …