Milk has a high nutritive value, not only for the new-born mammal and for the human
consumer, but also for microbes. Raw milk kept at room temperature will be liable to …

Cheese is the generic name for a group of fermented milk-based food products, produced in
a wide range of flavors and forms throughout the world. Although the primary objective of …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

Considerable knowledge has been accumulated on the biochemical processes occurring
during ripening of Cheddar cheese, which in turn has major consequences on flavor and …

World cheese production is—14 x 106 tonnes per annum, approximately 75% of which is
ripened (matured) for periods ranging from 3 weeks (eg, Mozzarella) to more than 2 years …

The diversity and dynamics of the microbial communities during the manufacturing of
Ragusano cheese, an artisanal cheese produced in Sicily (Italy), were investigated by a …

Cheese made from raw milk represents an important proportion of the traditional cheeses,
particularly in South European countries. Besides destruction of pathogenic bacteria, the …

Positive effects of fermented foods consumption on humans have stimulated lots of research
attention. In this study, we investigated the probiotic potentials, antagonistic activities, and …

Cheese is a highly nutritious food with many diverse flavours and textures. It can be used as
a snack or as part of a dish or prepackaged convenience food. The diversity of cheese is …

Numerous microorganisms, including bacteria, yeasts, and molds, are present in cheeses,
forming a complex ecosystem. Among these organisms, bacteria are responsible for most of …