Canastra artisanal Minas cheese samples were collected in Minas Gerais–Brazil. The
samples were evaluated in order to observe the presence of antimicrobial peptides during …

The microbial diversity of artisanal Livanjski cheese from traditional farms and dairies was
analysed. The polyphasic approach included the isolation of microorganisms by using …

The study aimed to enhance Hatay cheese texture using microbial transglutaminase
enzyme (mTG). Cheeses were manufactured using milk treated with mTG for different …

Sažetak Kupres cheese is a traditional Bosnian full-fat hard cheese. This paper deals with
the change of protein and fatty acid profiles, mineral content and antioxidant potential during …

The present study aimed to determine the physical, chemical, and textural properties of
goatskin used in the production of Tulum cheese and the traditional and industrial ripening …

The present study examined the impact of refrigerated curd (1 C, 2 months), so called
“Cagliata” on Kashkaval cheese chemical characteristics. Changes of cheese components …

Sažetak Kupreški sir je tradicionalni bosanski punomasni tvrdi sir. U ovom istraživanju
praćene su promjene profila proteina i masnih kiselina, udjela mineralnih tvari i …

Esta pesquisa foi realizada com objetivo de se avaliar características de qualidade do
Queijo Minas Artesanal do Serro, Minas Gerais, maturado por diferentes tempos: 3, 8, 17, 38 …

Sažetak Otočki kozji i ovčji sirevi tradicionalno se mogu čuvati u ulju. Suprotno od zrenja sira
na zraku, uranjanjem sira u ulje sprječava se gubitak vode iz sira. Udio vode jedan je od …

This study aimed to assess the microbiological quality of Livno cheese and milk as its raw
material. It also investigated potential differences in microorganism presence and quantity …