Lipid peroxidation, the most aggressive reaction in food, results in the formation of reactive
organic compounds that detrimentally impact food sensory qualities and consumers' health …

The production of ovine or caprine milk cheeses with thistle rennet is a common practice in
the Mediterranean basin. The aim of the present study was to obtain information on bacteria …

Oscypek is a traditional Polish scalded-smoked cheese, with a protected-designation-of-
origin (PDO) status, manufactured from raw sheep's milk without starter cultures in the Tatra …

Flavor is a major sensory attribute affecting consumers' preference for cheese products.
Differences in cheesemaking change the cheese microenvironment, thereby affecting …

The contribution of two starter (Lactobacillus delbrueckii and Streptococcus thermophilus)
and nine non-starter (Enterococcus casselliflavus, Enterococcus faecalis, Enterococcus …

**njiang is a multiethnic region of China. Traditionally, most ethnic minorities are known to
produce and consume cheese. Nomadic people have been reported to use lactic acid …

The purpose of this study was to evaluate the fatty acid composition, including trans C18: 1
and C18: 2 isomers and the content of conjugated linoleic acid cis 9 trans 11 C18: 2 (CLA) …

Understanding the microbial community of cheese is important in the dairy industry, as the
microbiota contributes to the safety, quality, and physicochemical and sensory properties of …

During food fermentation processes like cheese ripening, lactic acid bacteria (LAB)
encounter long periods of nutrient limitation leading to slow growth. Particular LAB survive …

Smoking of food is one of the oldest methods of food preservation and still is used widely to
help preserve foods such as ham, bacon, sausage, fish, and cheeses. Apart from its …