Exactly six-hundred (600) scientific articles that report milk and milk products' color results in
scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of …

Consumers all across the world are looking for the most delectable and appealing foods,
while also demanding products that are safer, more nutritious, and healthier. Substitution of …

Fresh unripened curd cheese has long been a well-known Eastern European artisanal dairy
product; however, due to possible cross-contamination from manual production steps, high …

A computer vision system (CVS) and a colorimeter were compared for their abilities to
measure the colour of twenty-seven different milks and milk products. The frequency of …

The effect of the addition of rennet from different origin (animal, plant and microbial) on the
release of potential antioxidant peptides was evaluated in hard cow milk cheese. After …

Simple Summary Cheese and butter are dairy products that are very popular among
consumers. Technological progress has led to a multitude of cheese types available on the …

Adjunct cultures strongly determined the distinguishing sensorial and nutritional
characteristics of cheeses. Metabolites, flavor profiles and ripening characteristics of …

The interaction between cosmetic emulsions and the skin's surface is an important factor to
consider in the development of topical formulations. Two important ingredients in cosmetic …

Monascus spp. are fungi that have been applied in food production for centuries and
produce a range of bioactive metabolites. The objective of this study was to investigate the …

Fresh cheese is widely consumed worldwide, and sodium chloride (NaCl) is a food
additive/preservative commonly used in cheesemaking due to its effect on flavor, texture …