As a genus that has evolved for resistance against adverse environmental factors and that
readily exchanges genetic elements, enterococci are well adapted to the cheese …

The quality of fresh food of animal origin, as meat, fish, dairy products, and eggs, is pivotal
for consumers and producers; however, due to the action of microorganisms, enzymes, and …

Early vat bacterial biofilms developed spontaneously through contact with whey have been
characterized on seven wood types (Castanea sativa Miller, Cedrus libani, A. Rich., Prunus …

An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced
to improve the functional properties of Vastedda cheese typology. Vastedda cheese making …

Simple Summary For the purposes of raising awareness of five historical cheeses of
Southern Italy that are less known by consumers, and of restoring dignity to the breeders …

In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of
coagulase-positive staphylococci (CPS) and Escherichia coli were evaluated during …

Multiple factor analysis was used to examine naturally white, mature and spreadable
bryndza cheese varieties. Sensory and physiochemical properties were evaluated during …

Simple Summary Camelina sativa (L. Cranz), commonly known as false flax, is an annual
dicot species belonging to the Brassicaceae family. The plant is characterised by extreme …

Mare milk originated from female horses, known as mares, to feed their foals during
lactation. The health‐promoting characteristics of traditionally fermented mare milk (Chigee) …

The present study evaluated the effects of four packaging technologies (vacuum, 2 types of
modified atmosphere packaging [MAP 1= 70% N 2/30% CO 2; MAP 2= 100% N 2] and …