Background Butyrate, propionate and acetate are short chain fatty acids (SCFA), important
for maintaining a healthy colon and are considered as protective in colorectal …

Ethical, environmental and health concerns around dairy products are driving a fast‐growing
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …

Proteases have a broad range of applications in industrial processes and products and are
representative of most worldwide enzyme sales. The genus Bacillus is probably the most …

The production of fermented foods is based on the use of starter cultures, for instance lactic
acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures …

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 …

Preservation of foods by fermentation is a widely practiced and ancient technology.
Fermentation ensures not only increased shelf life and microbiological safety of a food but …

Rennet‐coagulated cheeses are ripened for periods ranging from about two weeks to two or
more years depending on variety. During ripening, microbiological and biochemical …

Lactic acid bacteria (LAB) have a very long history of use in the manufacturing processes of
fermented foods and a great deal of effort was made to investigate and manipulate the role …

Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant
role as carriers of probiotics. These foods are well suited to promoting the positive health …

Cheese Rheology and Texture is the first reference to bring together the essential
information on the rheological and textural properties of cheese and state-of-the-art …