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 …

Yeasts have been used for thousands of years to make fermented foods and beverages,
such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or …

Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as
the cheese rind, on their surfaces. The rind of such cheeses comprises a complex …

Yarrowia lipolytica is a non-pathogenic generally regarded as safe yeast. It displays unique
physiological as well as biochemical properties that are relevant in food-related …

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel
Foods and Food Allergens (NDA) was asked to deliver a scientific opinion on Yarrowia …

In this study, the effects of konjac glucomannan (KGM) at different concentrations on the
physiochemical and sensory properties of soy protein isolate (SPI), pea protein isolate (PPI) …

ABSTRACT A commercial blue-veined cheese made from unpasteurized milk was
examined by conventional culturing and PCR denaturing gradient gel electrophoresis …

The microbial diversity of traditional Turkish Divle Cave cheese was evaluated in three
independent batches. Using molecular techniques, twenty three bacterial species were …

Milk coagulants prepared by maceration of flowers harvested from both spontaneous and
cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from …

Reducing sodium content in food is a major public health challenge, especially for cheeses.
Different salt reduction methods in surface dry-salted blue cheese and their effect on …