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Cheeses

The effect of different milk pretreatment methods on microbiome community development during Herrgårds cheese production and ripening

Juan Antonio Rodríguez, Luisa Santos-Bay, Apurva Narechania, Christian Carøe, Kimmo Sirén, Sarah S. T. Mak, Ida Broman Nielsen, Max Ramsøe, Thomas S. Pontén, Søren Lillevang, Lene Tranberg Andersen, M. Thomas P. Gilbert

published 14 Jul 2026

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Metataxonomic insights into lactic acid bacteria diversity in artisanal coalho cheese from the Caatinga biome

Ruana Célia Gomes De Morais Costa Rodrigues, Emmanuella de Oliveira Moura Araújo, Samira Teixeira da Silva, Gustavo Felipe Correia Sales, Danielle Cavalcanti Sales, Mauricio Tolstoi do Santos Ferreira, Cláudio Vaz Di Mambro Ribeiro, Luis Medeiros de Lucena, Claudio Cipolat-Gotet, Maria Taciana Holanda Cavalcanti, Adriano Henrique do Nascimento Rangel

published 09 Jul 2026

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Virulence determinants and toxin profile of methicillin resistant Staphylococcus aureus from commercial cheese in Bangladesh: A public health risk

Muhammad Tafazzal Hossain, Fahmida Jahan Fahim, Sohel Rana, Nadia Sultana, Md. Sodor Uddin, Md Nazim Uddin, Monira Noor, Amina Khatun, Kazi Mohammad Ali Zinnah, Anzuman Ara, Ferdaus Mohd Altaf Hossain

published 11 Jun 2026

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Automated robotic arm system for real-time multi-parameter quality assessment of raw milk in cheese manufacturing

Nadun Salinda, Tharaga Sharmilan

published 18 May 2026

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Physicochemical and microbiome changes in queso Crema de Chiapas during ripening

Blanca Nayelli Ocampo Morales, Arturo Hernández Montes, Karel Estrada, Ernestina Valadez Moctezuma

published 07 Jan 2026

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Assessment of industrial cheese ripening using near infrared spectroscopy technique: A scoping review protocol

Ana Michell García Varela, Woska Pires da Costa, Danyla Rafaela Oliveira Batista, Vania Silva Carvalho, Wendy Paola Piura, Luis Carlos Cunha Júnior

published 06 Nov 2025

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Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese

Débora A. F. V. A. Bezerra, Karoline M. S. Souza, Danielle C. Sales, Emmanuella O. M. Araújo, Stela A. Urbano, Claudio Cipolat-Gotet, Katya Anaya, Cláudio V. D. M. Ribeiro, Ana Lúcia F. Porto, Adriano H. N. Rangel

published 08 Jul 2024

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Relationship between maternal consumption of fermented foods and the development of the offspring at the age of 3 years: The Japan Environment and Children’s Study

Hiroko Hirai, Tomomi Tanaka, Kenta Matsumura, Akiko Tsuchida, Kei Hamazaki, Yuichi Adachi, Hidekuni Inadera, the Japan Environment and Children’s Study Group

published 21 Jun 2024

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Electronic knowledge books (eK-Books) as a medium to capitalise on and transfer scientific, engineering, operational, technological and craft knowledge

Cédric Baudrit, Christophe Fernandez, Julien Couteaux, Amadou Ndiaye

published 17 May 2024

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An observational study of the presence and variability of the microbiota composition of goat herd milk related to mainstream and artisanal farm management

Rita A. H. Hoving-Bolink, Adriaan F. G. Antonis, Marinus F. W. te Pas, Dirkjan Schokker

published 05 Oct 2023

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Fermented dairy foods consumption and depressive symptoms: A meta-analysis of cohort studies

Yupeng Luo, Zhuo Li, Liya Gu, Kui Zhang

published 06 Feb 2023

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Association between dairy consumption and cardiovascular disease events, bone fracture and all-cause mortality

Jing Guo, David I. Givens, Berit Lilienthal Heitmann

published 09 Sep 2022

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Assessment of multidrug-resistant Listeria monocytogenes in milk and milk product and One Health perspective

Adeoye John Kayode, Anthony Ifeanyi Okoh

published 06 Jul 2022

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