The present study investigated the cheesemaking technology of a semihard cheese made
from goat milk and evaluated the influence of two starter cultures, the first consisting of …

The effects of heat treatment, coagulant source, and starter culture addition on the
physicochemical, sensory characteristics, and volatile compounds of goat cheese were …

Production and ripening of Halitzia cheese was examined by conventional physicochemical
and microbiological analyses along with state-of-the art metagenomics. Cheese was made …

The traditional Van herby cheese incorporates herbs mainly consisting of Allium species as
antimicrobial and flavouring aids. The total antioxidant capacities of 16 different herbs (8 …

Abstract Full fat (4.3%) and two reduced fat (2.5% and 1.4%) milk were used to prepare
white brined goat cheeses with the addition of (i) mixed mesophilic/thermophilic (MT1) or (ii) …

Semi-hard cheeses were manufactured from caprine milk and bovine milk mixed in ratios of
100: 0; 75: 25; 50: 50; 25: 75; 0: 100 (caprine: bovine) and ripened at 12° C for 150 d …

The coagulation of ewe's milk was studied by using plant source coagulants namely the
artichoke, Cynara scolymus L. cv. Blanca, and latex from the fig tree (Ficus carica L.). A …

The present study focuses on the effect of gas permeability on dry matter, colour, inner-and
outer texture, and sensory properties of foil-ripened 0.5 kg semi-hard goat cheese during 3 …

Kes, a traditional Turkish dairy product, is commonly produced in the northern Anatolian
region of Turkey. Kes samples were obtained from local markets in Ordu vicinity and were …

The effect of diet (marine algae–MA; control–C), time of ripening (2 days, 4 and 8 weeks)
and vacuum packaging on the composition and fatty acid (FA) profile of semi-hard cheese …