Whey cheeses have been produced from the very early steps of cheesemaking practices as
a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional …

Background Cheese preservation has become a major issue for the global cheese industry
due to microbial spoilage and the effects of chemical preservatives on human health …

This review focused on the historical, technological, and analytical characteristics of ricotta
cheese available in the literature. Ricotta cheese is a typical dairy product that originated …

This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of
Staphylococcus aureus and Listeria monocytogenes, inoculated alone or in combination on …

The present study aims to characterize the artisanal saffron ricotta cheese produced from the
whey of Piacentinu Ennese protected designation of origin (PDO) cheesemaking, including …

Food microbiome composition impacts food safety and quality. The resident microbiota of
many food products is influenced throughout the farm to fork continuum by farming practices …

Fresh (acid coagulated) cheeses belong to a group of soft unripen cheeses which are very
popular among consumers. However, owing to the specific composition and properties …

The sanitising effects of X-rays were studied on ricotta cheese at intensities of 0.5, 2 and 3
kGy, using products manufactured artisanally and industrially. Microbiological, sensory and …

Ricotta fresca is a whey cheese susceptible of secondary contamination, mainly from
Pseudomonas spp. The extension of the shelf life of refrigerated ricotta fresca could be …

Effective biopreservation measures are needed to control the growth of postprocess Listeria
monocytogenes contamination in fresh whey cheeses stored under refrigeration. This study …