Plant extracts have demonstrated the ability to act as coagulants for milk coagulation at an
adequate concentration, wide temperatures and pH ranges. This research is focused on the …

BACKGROUND In recent years, there has been an increasing demand for plant‐based
cheese analogues, however, the protein content of plant‐based cheeses currently on the …

Cheese is a nutritious dairy product and a valuable commodity. Internationally, cheddar
cheese is produced and consumed in large quantities, and it is the main cheese variety that …

In this study, the effects of the ripening process and fruit powder addition on the physical,
chemical, total phenolic content, antioxidant capacity, volatile compounds, and sensory …

In order to determine the technological suitability of vegetable coagulants for the
manufacture of cheeses, two different aqueous extracts from cardoon (Cynara cardunculus …

Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3
and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar …

Multiple methods are required for analysis of cheese flavor quality and composition.
Chromatography and sensory analyses are accurate but laborious, expensive, and time …

The oil contents of outer and inner parts of blue cheese were 0.90%(outer part) and
2.05%(inner part), respectively. Total phenol and flavonoid values of outer and inner parts of …

Featured Application The investigation of antioxidant activity of cheeses has unveiled an
array of promising applications in the food industry and promotion of consumer health …

Cheese flavor develops during the ripening process, when complex changes take place,
leading to the formation of flavor compounds, including amino acids and organic acids …