Background Cheese is one of the fermented milk-based foods characterized by its many
different flavor, texture and aroma. Ripening is the most crucial technological step in cheese …

Authenticity of dairy products has become an urgent issue for producers, researchers,
governments, consumers and so on due to the increase of falsification procedures inducing …

A large variety of cheeses exist in Brazil, reflecting historical and cultural aspects. Brazilian
artisanal cheeses present differences in the processing, ripening time (when applied), type …

It is important for food materials to be delicious as well as nutritious and natural but, healthy
nutrition refers to efficient and balanced nutrition, that is, efficient intake of nutrient elements …

In the present study, we assessed the effects of Thymus vulgaris L. essential oil (TVEO) on
Staphylococcus aureus and Listeria monocytogenes, pathogenic bacteria frequently …

Three dairy beverages with different concentrations of cow's and goat's milk and whey with
added guava jelly were prepared and stored at 7° C for 28 days and then evaluated for their …

The antioxidant (free radical scavenging activity, reducing power and lipid peroxidation
inhibition) and antimicrobial (against bacteria and fungi) potential of Matricaria recutita …

The yield and quality of cheese are associated with the composition, physicochemical,
sensory, rheological, and microbiological properties of milk and with the technology applied …

Food industry is focused on the development of novel functional foods containing health
promoting natural ingredients, avoiding the potential harm of synthetic food additives. In the …

Due to the need for calf rennet alternatives, many attempts have been made to find new
proteases. A novel cysteine protease with milk-clotting activity was purified from Ficus …