Carbohydrates are ubiquitous and range from simple monosaccharides to large complex
polysaccharides. Organic acids are compounds with acidic properties. Both occur naturally …

Predictive modelling methodologies have been used to predict and control many dairy
production processes, from on-farm livestock health and production processes to post …

Bifidobacterium longum 1941, Bifidobacterium animalis subsp. lactis LAFTI® B94 (B94),
Lactobacillus casei 279, Lb. casei LAFTI® L26 (L26), Lactobacillus acidophilus 4962 or Lb …

Sodium reduction in cheese can assist in reducing overall dietary Na intake, yet saltiness is
an important aspect of cheese flavor. Our objective was to evaluate the effect of partial …

Short-chain free fatty acids (FFA) are important sources of cheese flavor and have been
reported to be indicators for assessing quality. The objective of this research was to develop …

Cheddar cheese ripening involves the conversion of lactose to glucose and galactose or
galactose-6-phosphate by starter and nonstarter lactic acid bacteria. Under ideal conditions …

This study aimed to investigate the physiochemical properties, techno-functional attributes,
and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat …

Two batches of smoked, semi-hard (ripened for 45 d) San Simón da Costa cow's milk
cheeses with Protected Designation of Origin were used to investigate the chemical …

Lactobacillus wasatchensis sp. nov. has been studied for growth and gas formation in a
control Cheddar cheese and in cheese supplemented with 0.5% ribose, 0.5% galactose, or …

The effect of sodium chloride on the production of organic acids during ripening of buffalo
milk Cheddar cheese at elevated temperature was evaluated. Buffalo milk Cheddar cheese …