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Cheeses

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

Magda Filipczak-Fiutak, Agnieszka Pluta-Kubica, Jacek Domagała, Iwona Duda, Władysław Migdał

published 22 Jul 2021

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

Miriam Zago, Lucia Massimiliano, Barbara Bonvini, Giuseppe Penna, Giorgio Giraffa, Maria Rescigno

published 25 Jan 2021

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

Adriana Criste, Lucian Copolovici, Dana Copolovici, Melinda Kovacs, Robert H. Madden, Nicolae Corcionivoschi, Ozan Gundogdu, Mihaela Berchez, Adriana Cristina Urcan

published 03 Dec 2020

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

Guillaume Cardin, Isabelle Ripoche, Cyril Poupet, Muriel Bonnet, Philippe Veisseire, Pierre Chalard, Anne Chauder, Etienne Saunier, Julien Priam, Stéphanie Bornes, Laurent Rios

published 19 Nov 2020

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