The aim of this study was the chemical, microbiological, textural, and sensory
characterization of pilot-scale prototypes of an Italian ewe's raw milk cheese (Caciofiore) …

The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld)
industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly …

In this study, for the very first time, aqueous extracts obtained from flowers of spontaneously
grown or cultivated Onopordum platylepis (Murb.) Murb. thistles were used as coagulating …

Cheese production has increased more than 3.5-fold since 1960, while animal rennet
production has declined, thus other proteolytic enzymes have been developed. Cheese …

High-protein vanilla flavoured milk was processed using ohmic heating (OH) at 60 Hz and
60, 80, 100 and 120 V (5.22, 6.96, 8.70 and 10.43 V cm− 1, respectively), coded as OH60 …

Background Numerous studies have highlighted the impact of bacterial communities on the
quality and safety of raw ewe milk-derived cheeses. Despite reported differences in the …

Antimicrobial resistance (AMR) is a significant public health threat, with the food production
chain, and, specifically, fermented products, as a potential vehicle for dissemination …

BACKGROUND Lactic acid bacteria (LAB) fermentation technology has been increasingly
used in the deep processing of edible fungi. However, the flavor profiles of edible fungi …

The efficacy of low gaseous ozone concentrations—300 and 400 ppb (0.642 mg/m 3 and
0.856 mg/m 3, respectively)—in controlling spoilage microflora and preserving the quality of …

Canastra cheese, an artisanal cheese produced in Serra da Canastra—Brazil, has great
cultural importance. Furthermore, this cheese has nutritional and sensory attributes that …