Proteolysis is specific for each type of cheese and might be affected by heat treatment.
Studies have shown the ability of cheeses to produce bioactive peptides with antioxidant or …

Cheese flavour comprises texture, taste and aroma (arguably also colour). It has long been
postulated, by the'component balance theory, that cheese flavour is the result of the correct …

The recovery of milk constituents from cheese whey is affected by various processing
conditions followed during production of Ricotta cheese. The objective of the present …

Currently, the study of food goes beyond evaluating not only its nutritional quality but also its
functionality. Most food products are known to contain substances that can improve the …

Production of various traditional dairy products, particularly cheese, has a long history in
Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese …

Cirsium is a genus of perennial and biennial flowering plants in the Asteraceae, one of
several genera known commonly as thistles. The extracts from the anthers of the thistle …

Low fat Cheddar cheese is the demand of present era, but lacks the quality and functionality
of cheese. The quality defects can be overcome through various techniques including the …

Le fromage est un aliment diversifié, apprécié et consommé partout dans le monde et dont
l'impact sur la santé humaine a été récemment mis en évidence (Adouard et al., 2016; …

▪ Information and requests for participation in the Pocket Library Survey was brought forth by
Pat Clark and Lois Ross. Surveys were made available at the meeting with on-line access …

Το ρόφημα ζαχαρούχου κεφίρ παράγεται με ζύμωση διαλύματος ακατέργαστης ζάχαρης με
κόκκους κεφίρ, με τους τελευταίους να αποτελούν μια συμβιωτική σχέση διαφορετικών …