The growth, location, and distribution of bacterial colonies in dairy products are important
factors for the ripening and flavor development of cheeses, yogurts, and soured creams …

Microscopy is often used to assist the development of cheese products, but manufacturers
can benefit from a much broader application of these techniques to assess structure …

This study investigated the coagulation properties of camel milk (CM) and bovine milk (BM)
and the resulting soft unripened cheeses obtained by treatment with chymosin (1000 …

The nonlinear rheological behavior of high and low-fat cheese spreads was investigated at
strains between 0 and 1000% using 4 different methods. The first method consisted of …

This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical
and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil …

Cheese manufacture involves the controlled destabilization of the casein micelle in milk by
enzymatic hydrolysis of the surface κ-casein layer, acidification to the isoelectric pH of the …

Cheese is a versatile nutrient-dense dairy product and it is of high importance to fully
characterise its properties, eg texture and flavour, which contribute to the quality of this dairy …

Rennet is an important ingredient in Cheddar cheese manufacturing and both the type used
and the concentration applied can affect the ripening process. In this work, reduced-fat …

This study characterized the coagulation properties and defined the cutting window (CW;
time between storage modulus values of 35 and 70 Pa) using rheometry for milk …

Milk composition varies with season owing to stage of lactation and variation in diet and
weather. Variation in the concentration of milk protein is conducive to inconsistency in …