Milk is a source of essential nutrients for infants and adults, and its production has increased
worldwide over the past years. Despite developments in the dairy industry, premature …

Whey cheeses have been produced from the very early steps of cheesemaking practices as
a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional …

This review focused on the historical, technological, and analytical characteristics of ricotta
cheese available in the literature. Ricotta cheese is a typical dairy product that originated …

Consumer interest in a healthy lifestyle and health‐promoting natural products is a major
driving force for the increasing global demand for bio‐functional and sustainable dairy …

Ricotta cheese is an Italian dairy product obtained by heat-coagulation of the proteins in
whey, resulting from cheese production. The homogenization method applied to collect …

This work investigated the microbiological quality and chemical profiles of two different dairy
creams obtained by centrifugation vs. natural creaming separation systems. To this aim, an …

Bacillus cereus is a Gram-positive, rod-shaped, motile (flagellated), aerobic or facultative
anaerobic, spore and biofilm forming bacterium, commonly found in nature. It belongs to a …

In Poland, whey from the production of traditional mountain cheeses is used to make
żentyca, one of several traditional products made from milk from Polish mountain sheep …

The cuisine of the Balearic Islands (Spain, southern Europe) has several products of a great
tradition, recognized worldwide and covered by European Union quality schemes, such as …

Background: Consumption of raw cheese may be associated with different diseases. This
study aimed to evaluate behavior of four pathogenic bacteria during manufacture and …