USING CELLULOSE GUM TO IMPROVE THE PHYSICOCHEMICAL, RHEOLOGICAL, AND SENSORY PROPERTIES OF LOW-FAT MOZZARELLA CHEESE by Shaymaa Saady Lafta

Subjects: “…flexibility , cheese yield, melting test ,total acidity.…”
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The quality of the white pickled cheese in konva region by Saliha Altın, O Cenap Tekinşen

Subjects: “…white pickled cheese…”
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Study of collective action for cheese differentiation in the province of Trento, Italian Alps. An institutional approach by Carine Pachoud

Subjects: “…Collective Action; Institutions; Specific Product; Mountain cheese; Province of Trento…”
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Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures by Dewi Yunita, Syarifah Rohaya, Tyas Dwi Rahayu, Putu Virgina Partha Devanthi, Kurnia Ramadhan

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« Fruitières comtoises » by Alain Mélo

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“Fruitières comtoises” (Franche-Comté, France) by Alain Mélo

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A study on chemical and microbiological properties of kashar cheese produced without using starter culture by Abdullah Badem, Gürkan Uçar

Subjects: “…kashar cheese…”
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Safety assessment and antimicrobial potential of Enterococcus spp. isolated from raw goat milk and cheese by Grujović Mirjana Ž., Žugić-Petrović Tanja, Marković Katarina G.

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Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese by Putri Ramadhany, Anastasia Prima Kristijarti, Graciella Lorenz Susanto, Geraldo Prajna

Subjects: “…cheddar, functional cheese, animal rennet, microbial rennet, tomato paste…”
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Effects of edible films prepared with natural antimicrobials on listeria monocytogenes by Emrah Torlak, Mustafa Nizamlıoğlu

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Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece by Malamatenia Panagiotou, Efstathios Kaloudis, Danai Ioanna Koukoumaki, Vasiliki Bountziouka, Evangelia Giannakou, Margarita Pandi, Konstantinos Gkatzionis

Subjects: “…cheese…”
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Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature by Justyna Tarapata, Ewa Szymańska, Liesbeth van der Meulen, Joost Miltenburg, Thom Huppertz

Subjects: “…cheese baking…”
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Spatial analysis of milk and cottage cheese reveals poor microbial quality and contamination with foodborne pathogens in the central highlands of Ethiopia by Abdi Keba, Gebrerufael Girmay, Henok Nahusenay, Ashagrie Zewdu

Subjects: “…cottage cheese…”
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An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs by Marika Magdalena Bielecka, Aleksandra Florczuk, Marek Aljewicz

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The causal association of cheese intake with type 2 diabetes mellitus: results from a two-sample Mendelian randomization study by Tao Zhong, Yu-qing Huang, Guiming Wang

Subjects: “…cheese intake…”
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Valorization of buffalo mozzarella cheese whey as human functional food and soil fertilizer by Raffaele Conte, Anna Valentino, Silvia Romano, Sorur Yazdanpanah, Anna Di Salle, Fahd Kandsi, Gianfranco Peluso

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Valorization of Betalain Pigments Extracted from <i>Phytolacca americana</i> L. Berries as Natural Colorant in Cheese Formulation by Ionuț Dumitru Veleșcu, Ioana Cristina Crivei, Andreea Bianca Balint, Vlad Nicolae Arsenoaia, Alexandru Dragoș Robu, Florina Stoica, Roxana Nicoleta Rațu

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Exploring genetic structures and shared sites between alcohol, cheese intake, and inflammatory bowel disease by Zhifang Huang, Weichao Yuan

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Efficacy of the Fumigant Ethanedinitrile to Control the Ham Mite, <i>Tyrophagus putrescentiae</i> (Schrank) (Sarcoptiformes: Acaridae), and Its Sorption on Dry-Cured Ham by Jacqueline M. Maille, Wes Schilling, Thomas W. Phillips

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Exploring the acceptance of mozzarella cheese in school lunches among school-aged children: a pilot study by Xiaofang Lin, Qin Zhang, Qiong Wu, Wenxuan Huo, Xiaoying Zhang, Xiaoying Zhang, Shanshan Geng, Yizhou Lv, Yuanyuan Li, Yilun Wang, Yilun Wang, Linjing Dong, Xue Leng, Xue Leng, Zhenghao Lin, Ignatius Man-Yau Szeto, Ignatius Man-Yau Szeto, Zhixu Wang

Subjects: “…cheese…”
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