White brined goat cheeses were produced from milk heated to 80° C/5 min and 90° C/5 min
using an identical cheese making procedure, and they were compared with the control …

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews
cheesemaking practices, and describes cheeses and the processes from which they are …

In addition to the nutritional value, cheese and other fermented milk-based products are a
good source of biologically active proteins and peptides. Bioactive peptides in cheese are …

A high viability of probiotics in food product, with a living cells threshold of 107/cfu/g (colony‐
forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and …

The aim of this work was to investigate primary proteolysis of white brined goat cheese
prepared from raw milk and to correlate with the results obtained with high-molarity Tris …

The microbiological quality of dairy products from small-scale producers in Serbia was
analysed. A total of 302 dairy products [raw (n= 111) and pasteurized milk cheeses (n= 79) …

In the present work, the consumer liking and physicochemical, textural, and sensorial
characteristics of white cheeses made from different milk origins (sheep, goat, and cow); and …

Owing to the rich diversity of lactic acid bacteria (LAB) microbiota, traditional Serbian white-
brined cheeses can serve as a valuable source of LAB strains with promising technological …

The basic requirement for probiotic bacteria to be able to perform expected positive effects is
to be alive. Therefore, appropriate quantification methods are crucial. Bacterial quantification …

The behavior of the surviving population of Lactobacillus plantarum 564 growing in MRS
broth after pulsed electric field (PEF) treatments of different intensities was monitored by …