Fermented dairy products have been essential elements in the diet of Southern
Mediterranean countries for centuries. This review aims to provide an overview of the …

Lactic acid bacteria play a pivotal role in the fermented food industry by enhancing flavor,
extending shelf life, and promoting gut health. However, during food production, lactic acid …

During the last decade, research into genetic markers in the casein gene cluster has been
actively introduced in cattle breeding programs. A special interest has been paid to the …

Microbial fermentation is a primary method by which a variety of foods and beverages are
produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to …

Utilizing different chymosin and pepsin ratios in cheesemaking may represent a potential
strategy to shape the sensory profile of hard cheeses. This study investigated the impact of …

In recent years, the use of natural preservatives in food products has gained significant
attention due to their potential health benefits and effectiveness. A standardized …

The aim of this study is to provide an overview of the specificities (milk characteristics,
production process, ripening biochemistry, composition, and sensory properties) and …

This study aimed to implement a microencapsulated form of selected autochthonous lactic-
acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained …

Simple Summary Agroindustrial by-products serve as an alternative source of livestock feed,
significantly contributing to the sustainability of livestock systems. A very interesting by …

Los quesos elaborados con leche de cabra han cobrado importancia en algunas regiones
de México, donde la diversificación de su uso más allá de los dulces tradicionales, ha …