Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese by Kirmaci H. Avni

Subjects: “…Urfa cheese…”
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Screening and Characteristics of Lactic Acid Bacteria from Cheese in Yili Area by Kai TANG, Yun WU, Xue WANG, Wenrui MA, Weilin CHEN, Zhenzhen ZHANG, Wenshu HUANG, Muying DU

Subjects: “…cheese…”
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Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC by Beata Nalepa, Magdalena Anna Olszewska, Lidia Hanna Markiewicz, Marek Aljewicz

Subjects: “…swiss-dutch-type cheese…”
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Current approaches to minimize the late blowing defect of cheese by Raquel Velasco, María Concepción Cabeza, Juan Antonio Ordóñez

Subjects: “…Cheese…”
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Conservation Analysis and Colorimetric Characterization of Betalain Extracts from the Peel of Red Beetroot, Golden Beetroot, and Prickly Pear Applied to Cottage Cheese by Elizabeth López-Solórzano, Claudia Muro, Yolanda Alvarado Perez, Andrea Y. Guadarrama-Lezama, Elsa Gutiérrez-Cortez, Juan Manuel Urrieta

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Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening by Elena I. Melnikova, Ekaterina V. Bogdanova, Elena S. Rudnichenko, Mariya S. Chekmareva

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Cricket protein-based film containing Caralluma fimbriata extract-based nanoparticles for preservation of cheddar cheese by Aunzar Bashir Lone, Hina F. Bhat, Sunil Kumar, Abderrahmane Aït-Kaddour, Rana Muhammad Aadil, Abdo Hassoun, Zuhaib F. Bhat

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Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds by Cécile Bord, Louis Lenoir, Julie Benoit, Delphine Guérinon, Gilles Dechambre, Christophe Chassard, Christian Coelho

Subjects: “…PDO Salers cheeses…”
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Case report: Transmuscular migration of a solid encircling silicone band through all four rectus muscles by Ruiping Gu, Ruiping Gu, Ruiping Gu, Kaicheng Wu, Kaicheng Wu, Kaicheng Wu, Chunhui Jiang, Chunhui Jiang, Chunhui Jiang

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Effects of High Internal Phase Emulsion Gels Stabilized by Whey Protein-Pectin Complex on the Quality of Low-Fat Processed Cheese by LI Hongjuan, LI Zhen, REN Chuan, YUAN Yujing, LI Ke, QIU Xiaobao, LI Hongbo, YU Jinghua

Subjects: “…whey protein; pectin; glucan; high internal phase emulsion gel; low-fat processed cheese…”
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Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature by Laurens J. Antuma, Yuxuan Si, Vasil M. Garamus, Jan Skov Pedersen, Volker Gräf, Elke Walz, Remko M. Boom, Julia K. Keppler

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Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing by Almudena V. Merchán, Ángel Carlos Román, Santiago Ruiz-Moyano, María Vázquez-Hernández, Catalina M. Cabañas, María José Benito

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Biochemical and technological properties of moose (<i>Alces alces</i>) recombinant chymosin by D. V. Balabova, A. P. Rudometov, S. V. Belenkaya, A. N. Belov, A. D. Koval, A. A. Bondar, A. Yu. Bakulina, E. A. Rukhlova, V. V. Elchaninov, D. N. Shcherbakov

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Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese by Tavakoli Mahmoud, Hamidi-Esfahani Zohreh, Hejazi Mohammad Amin, Azizi Mohammad Hossein, Abbasi Soleiman

Subjects: “…probiotic cheese…”
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Testing of Retail Cheese, Butter, Ice Cream, and Other Dairy Products for Highly Pathogenic Avian Influenza in the US by David L. Suarez, Iryna V. Goraichuk, Lindsay Killmaster, Erica Spackman, Nicole J. Clausen, Tristan J. Colonius, Cynthia L. Leonard, Monica L. Metz

Subjects: “…Cheese…”
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Indicação geográfica e queijos artesanais : marco legal e desafios a uma política para este segmento no Brasil by Benedito Ely Valente da Cruz, Rosangela Ap. Medeiros Hespanhol

Subjects: “…Artisanal Cheeses. Geographical Indication. Legal framework. …”
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Transfer of aflatoxin M1 and sterigmatocystin from buffalo milk to soft cheeses by Maurizio Cossu, Andrea Sanna, Giannina Chessa, Stefano Sdogati, Ivan Pecorelli, Ilaria Di Marco Pisciottano, Sara Lambiase, Pasquale Gallo, Stefania Massafra, Elena Torres, Marilena Gili, Giovanni Lo Cascio, Antonio Vella, Roberto Condoleo, Bruno Neri, Guglielmo Militello, Gilberto Giangolini, Carlo Boselli

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Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria by José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas, Juan J. Córdoba

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Technological and Functional Characteristics of Lactic Acid Bacteria from Traditional Serbian Cheeses by Tijana Ledina, Jasna Đorđević, Milica Glišić, Nikola Čobanović, Marija Kovandžić, Snežana Bulajić

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