1 The Effect of Different Methods of Fermentation on the Detection of Milk Protein Residues in Retail Cheese by Enzyme-Linked Immunosorbent Assay (ELISA).

2 Detection of aflatoxin M in milk and milk products in Turkey.

3 Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening.

4 Comparative Genomics of Support Important Traits Concerning the Evolution, Biology and Technological Properties of the Species.

5 Identification of Milk and Cheese Intake Biomarkers in Healthy Adults Reveals High Interindividual Variability of Lewis System-Related Oligosaccharides.

6 Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

7 Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

8 analysis of the baseline survey on the prevalence of listeria monocytogenes in certain ready-to-eat foods in the eu, 2010-2011 part a: listeria monocytogenes prevalence estimates

9 goat milk: a challenge for research and development sector from romania

10 avaliação nutricional do leite de búfala em comparação ao leite de vaca nutricional evaluation of buffalo milk in relation to cow milk

11 chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening

12 leite e alguns de seus derivados: da antiguidade à atualidade milk and some of its derivatives: from antiquity to the present time

13 prevalence of six genes encoding enterotoxins production of staphylococcus aureus isolated from white-brined-cheese by multiplex pcr

14 ocorrência de staphylococcus aureus em queijo tipo "frescal" occurrence of staphylococcus aureus in cheese made in brazil

15 Use of indicator bacteria for monitoring sanitary quality of raw milk cheeses – A literature review

16 Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization.

17 Quantification of aflatoxin M carry-over rate from feed to soft cheese.

18 Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging

19 Application of Multivariate Adaptive Regression Splines (MARS) to the preference mapping of cheese sticks

20 Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil

21 Outbreak of Salmonella Newport Infections with Decreased Susceptibility to Azithromycin Linked to Beef Obtained in the United States and Soft Cheese Obtained in Mexico - United States, 2018-2019.

22 Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications.

23 Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis

24 Milk composition, but not cheese properties, are impaired the day after transhumance to alpine pastures

25 Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk

26 A research on Loss of Coagulation Properties of Some Commercial Cheese Enzyme Stored in the Refrigirator and Ambiently (In front of the window) (in Turkish)

27 Determination of natamycin (food additive in cheese production) by liquid chromatography-electrospray tandem mass spectrometry

28 High rate of contamination with Staphylococcus aureus in traditional Koozeh cheeses. A molecular typing approach.

29 Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing.

30 The impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese production

31 Tushuri Guda cheese and EU food safety regulations

32 Food safety hazards in Georgian Tushuri Guda cheese

33 Foreign geographical indications, consumer preferences, and the domestic market for cheese

34 Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat

35 Environmental Life Cycle Assessment of goat cheese production in Brazil: a path towards sustainability

36 Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition

37 Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests

38 The taxonomy of Penicillium species from fermented cheeses

39 Innovative application of the moisture analyzer for determination of dry mass content of processed cheese

40 Detection of plant oil addition to cheese by synchronous fluorescence spectroscopy

41 Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C

42 Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese

43 lactic acid bacteria isolated from traditional cheese

44 production of cheese goat milk, “camponês” kind, with different levels of lactic ferment produção de queijo de leite de cabra, tipo "camponês", com diferentes níveis de fermento lático

45 investigation on the protein degradation, free fatty acid content and area fraction of poosti cheese, iranian traditional cheese ripened in skin

46 análises físico-químicas de pré-misturas de pães de queijo e produção de pães de queijo com adição de okara physicochemical analyses of commercial samples of cheese bread premix and production of cheese breads with addition of okara

47 avaliação da qualidade microbiológica do queijo-de-minas artesanal do serro-mg microbiological quality of artisanal minas cheese, manufactured in the region of serro-mg

48 novel technologies for preserving ricotta cheese: effects of ultraviolet and near-ultraviolet–visible light

49 texture profile analysis of sliced cheese in relation to chemical composition and storage temperature

50 determination of histamine and tyramine in lyqvan cheese and tabriz ultra filtered in different ripening periods by high performance liquid chromatography

51 development of cottage cheese lactose free with fiber addition and reduction of sodium and fat

52 lipolysis profile of some non-european raw milk cheese varieties: a review

53 a study on the factors influencing the salting of kaschkaval cheese

54 diafiltration of ultrafiltration retentate of whey from white brined cheese

55 physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the jequitinhonha valley, mg, brazil

56 viabilidade da utilização de queijo tipo ricota na elaboração de pão de queijo viability of using ricotta in preparation of cheese bread

57 otimização da aceitabilidade sensorial de requeijão cremoso light optimization of the sensory acceptability of light cream cheesecurd

58 utilization of by-product of cheesemaking agribusiness industry for development of food products and reduction of the environmental impact

59 effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage

60 use of probiotic bacteria in the production of cheese : probiotic cheese

61 keberadaan bakteri listeria monocytogenes pada keju gouda produksi lokal dan impor (presence of listeria monocytogenes in local and imported gouda cheeses)

62 ocurrence of staphylococcus aureus and multiplex pcr detection of classic enterotoxin genes in cheese and meat products ocorrência de staphylococcus aureus e detecção por pcr multiplex de genes de enterotoxinas clássicas em queijo e derivados cárneos

63 microscopic analysis of "prato", "mussarela" and "mineiro" cheese sold in street markets of the city of s. paulo, southeastern brazil

64 aflatoxin m1 in the intermediate dairy products from manchego cheese production: distribution and stability

65 primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity tris buffer sds-page system

66 phenolic compounds and total antioxidant activity determination in rosemary and oregano extracts and its use in cheese spread determinação de compostos fenólicos e atividade antioxidante total de extratos de alecrim e orégano e sua aplicação em queijo à base de ricota

67 iron effect on the fermentative metabolism of clostridium acetobutylicum atcc 824 using cheese whey as substrate

68 influence of lechitine coating in edible film of whey protein application at gouda cheese evaluated from its water activity, adhesion and

69 influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat uf cheeses during ripening

70 proximal composition, color and lipid quality of fresh and matured blue cheese

71 evaluation of brie cheese maturity from indentation test

72 perfil de resistência antimicrobiana de cepas de staphylococcus sp. isoladas de queijo tipo coalho antimicrobial resistance profile of staphylococcus sp. strains isolated from type "coalho" cheese

73 comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: physicochemical and sensory properties

74 the geographical identification (gi) under geographic perspective for coalho cheese in agreste region of pernambuco state

75 the quality analysis of cheese with mould inside dough.

76 medical image of the week: headcheese sign

77 identification of the geographic origin of parmigiano reggiano (p.d.o.) cheeses deploying non-targeted mass spectrometry and chemometrics

78 sensory profile and consumers’ liking of functional ovine cheese

79 antibiotic resistance genetic markers and integrons in white soft cheese: aspects of clinical resistome and potentiality of horizontal gene transfer

80 response of edam cheese to non-destructive impact

81 optimization of lipids production by cryptococcus laurentii 11 using cheese whey with molasses

82 competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese

83 physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

84 probiotic potential and safety properties of lactobacillus plantarum from slovak bryndza cheese

85 the effects spicing on quality of mozzarella cheese

86 effect of whey protein-based edible coatings and natamycin on the quality and shelf life of iranian white cheese

87 estudo da produção de beta-galactosidase por fermentação de soro de queijo com kluyveromyces marxianus synthesis of beta-galactosidase by fermentation of cheese whey by kluyveromyces marxianus

88 dynamics of lactose changes during ripening of edam cheese

89 use of egg white protein powder based films fortified with sage and lemon balm essential oils in the storage of lor cheese

90 Foodborne Botulism Outbreak Associated With Commercial Nacho Cheese Sauce From a Gas Station Market

91 Outbreak of Listeriosis among Mexican Immigrants as a Result of Consumption of Illicitly Produced Mexican-Style Cheese

92 Milk microbiota: Characterization methods and role in cheese production

93 Antibacterial Biodegradable Films Based on Alginate with Silver Nanoparticles and Lemongrass Essential Oil–Innovative Packaging for Cheese

94 Small and large deformation rheology on pizza cheese as an example of application to study anisotropic properties of food soft materials

95 The effect of pH on the rheological and physical properties of analogue pizza cheese

96 POSSIBILITY OF USING NATURAL CHEESES FOR PIZZA PRODUCTION

97 Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese.

98 In-situ cascaded and selective bio-preparation of galactose-derived acids from cheese whey powder by the bifunctional regulation of resting-cell catalysis.

99 Use of NDSS to discriminate between Parmigiano Reggiano and Grana Padano PDO and their ripening times from grated cheese spectra.

Keyword Connections

Journals

Research Groups

Bibliographies