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Cheeses

Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk

Magda Filipczak-Fiutak, Agnieszka Pluta-Kubica, [ ... ], Władysław Migdał

Functional characterization and immunomodulatory properties of Lactobacillus helveticus strains isolated from Italian hard cheeses

Miriam Zago, Lucia Massimiliano, [ ... ], Maria Rescigno

Determination of changes in the microbial and chemical composition of Țaga cheese during maturation

Adriana Criste, Lucian Copolovici, [ ... ], Adriana Cristina Urcan

Development of an innovative methodology combining chemical fractionation and in vivo analysis to investigate the biological properties of cheese

Guillaume Cardin, Isabelle Ripoche, [ ... ], Laurent Rios

The transcriptome of Listeria monocytogenes during co-cultivation with cheese rind bacteria suggests adaptation by induction of ethanolamine and 1,2-propanediol catabolism pathway genes

Justin M. Anast, Stephan Schmitz-Esser

Mixotrophic cultivation of Spirulina platensis in dairy wastewater: Effects on the production of biomass, biochemical composition and antioxidant capacity

Maria I. B. Pereira, Bruna M. E. Chagas, [ ... ], Adriano H. N. Rangel

Infant dietary intake of yogurt and cheese and gastroenteritis at 1 year of age: The Japan Environment and Children’s Study

Mari Nakamura, Kei Hamazaki, [ ... ], on behalf of the Japan Environment and Children’s Study Group

Milk quality and milk transformation parameters from infected mammary glands depends on the infecting bacteria species

Gabriel Leitner, Yaniv Lavon, [ ... ], Nissim Silanikove

Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections

Francesca Patrignani, Lorenzo Siroli, [ ... ], Rosalba Lanciotti

Yeast screening and cell immobilization on inert supports for ethanol production from cheese whey permeate with high lactose loads

Rebeca Díez-Antolínez, María Hijosa-Valsero, [ ... ], Xiomar Gómez

Fatty acid specific δ¹³C values reveal earliest Mediterranean cheese production 7,200 years ago

Sarah B. McClure, Clayton Magill, [ ... ], Katherine H. Freeman

A high-throughput qPCR system for simultaneous quantitative detection of dairy Lactococcus lactis and Leuconostoc bacteriophages

Musemma K. Muhammed, Lukasz Krych, Dennis S. Nielsen, Finn K. Vogensen

Blue cheese-making has shaped the population genetic structure of the mould Penicillium roqueforti

Jeanne Ropars, Manuela López-Villavicencio, [ ... ], Tatiana Giraud

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