Milk and dairy products are integral part of human nutrition and they are considered as the
carriers of higher biological value proteins, calcium, essential fatty acids, amino acids, fat …

Traditionally, cheese is manufactured by converting fluid milk to a semisolid mass through
the use of a coagulating agent, such as rennet, acid, heat plus acid, or a combination …

Our previous studies employed the fermented acidified technology to process fermented
rubing cheese (FRB) with a self-screened lactic acid bacteria starter. The present study …

The current rate of population growth is so fast that, to feed this massive population, a 2-fold
increase in land is required for the production of quality food. Improved dietary products …

Dairy processing provides acceptable safety and shelf-life to final products, and improves
their bioactivity. The present study evaluated the potential of different milk processing …

This review aims to provide an overview of artisanal Mexican cheeses microbiota focused
on microbiological quality and safety, as well as native Lactic acid Bacteria (LAB) diversity …

Background Ripening of cheddar cheese is a time taking process, duration of the ripening
may be as long as one year. Long ripening time is a big hindrance in the popularity of …

Lactoferrin is the part of whey proteins, which does not become the part of curd and is lost in
the whey. The objective of the current investigation was to develop lactoferrin-supplemented …

Background Fermented foods are ubiquitous in human diets and often lauded for their
sensory, nutritious, and health-promoting qualities. However, precise associations between …

Proteolysis is specific for each type of cheese and might be affected by heat treatment.
Studies have shown the ability of cheeses to produce bioactive peptides with antioxidant or …