Microorganisms are an essential component of all natural cheese varieties and play
important roles during both cheese manufacture and ripening. They can be divided into two …

In the beginning, cheese making in the United States was all art, but embracing science and
technology was necessary to make progress in producing a higher quality cheese …

The textural, melting and sensory properties of low-fat fresh kashar cheeses (∼ 70% fat
reduction) produced by using two protein-based fat replacers (1.0% w/w Simplesse® D-100 …

The various types of cheese are nutrient‐dense foods that are good sources of calcium,
phosphorus, and protein. They are also important ingredients in many highly consumed …

The microbiological and chemical characteristics as well as organic and amino acid profiles
of kefir samples made from cow and buffalo milks fermented by kefir grains and starter …

Turkish White-brined cheese was manufactured using Lactococcus strains (Lactococcus
lactis ssp. lactis NCDO763 plus L. lactis ssp. cremoris SK11 and L. lactis ssp. lactis UC317 …

The objective of this study was to examine the effect of stage of lactation (early, mid, and
late) and proportion of pasture in the cow's diet (high: GRS, medium: PMR, and no: TMR) on …

The purpose of this study was to investigate the effects of pasture-based versus indoor total
mixed ration (TMR) feeding systems on the chemical composition, quality characteristics …

Full fat, milled-curd Cheddar cheeses (2kg) were manufactured with 0.0 (control), 0.1, 1.0, or
10.0 μmol of pepstatin (a potent competitive inhibitor of chymosin) added per liter of …

The rapid release of intracellular enzymes due to autolysis of lactic acid bacteria in the
cheese matrix post-manufacture is thought to play a role in the acceleration of cheese …