Consumers demand foods that are easy to consume and that are of high nutritional and
sensory quality. Therefore, they appreciate the similarity of minimally processed products to …

Interest in high-pressure (HP) applications on milk and dairy products has recently
increased. Pressures between 300 and 600 MPa have shown to be an effective method to …

Holder pasteurisation has traditionally been used in human milk banks to inactivate the
pathogenic microorganisms and part of the commensal flora that are potentially present in …

This paper reviews the newest information on the effects of high pressure (HP) on whey
proteins, caseins and milk enzymes, and discusses their influence on milk properties. HP …

Global populations are growing and ageing, with each generation expecting a higher
standard of living than their predecessor. Proteins are essential in daily diets because of …

This study investigated the effect of somatic cell count (SCC) in goat milk on yield, free fatty
acid (FFA) profile, and sensory quality of semisoft cheese. Sixty Alpine goats without …

Classically, very few pre-treatments are applied to milk for cheese-making, with some
cheese varieties simply made from raw whole milk, but most made from pasteurised milk of …

The effect of microbial lipase enzyme addition on the ripening of Tulum cheese was
investigated. Commercial microbial lipase (Piccantase A) was added to milk before rennet …

The aim of this study was to evaluate the transfer of the most widely used antibiotics in dairy
goats from milk to cheese as well as their effect on the cheese-making process and cheese …

About 700 000 tonnes of raw milk cheeses (R cheeses) are produced annually in Europe,
particularly in France, Italy and Switzerland, and they represent a significant proportion of …