Background The quality of products depends on their processing. Effective way of
monitoring and controlling these processes will ensure the quality and safety of products …

Salt is one of the most widely used additives in food industries because of its low cost and
varied properties. It has a preservative and antimicrobial effect as a direct consequence of …

Important milestones in the understanding of cheese structure are highlighted. The
development of complex instrumentation, such as transmission, scanning, cry-scanning and …

Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive,
which is broadly used to increase the storage stability and the palatability of foods. Though …

The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses
using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions …

Changes in the physico-chemical properties and microstructure of milk fat globules were
investigated during the manufacture and ripening of Emmental cheese. The measurement of …

White-brined cheese is a popular cheese type in many parts of the world. Advances in milk
concentration methods have led to the use of ultra-filtered (UF) milk to produce these …

In the past, cheese was produced on a small scale on farms; today, it is produced on a
global level, either for consumption as a food on its own or as a food ingredient. In this …

The effect of brine concentration on composition, proteolysis development measured by free
tyrosine–tryptophan content, microstructure monitored using scanning electron micrographs …

Allyl isothiocyanate (AITC), a chemical irritant, through cross‐modal interactions, may impact
the human perception of tastes and odours. Currently, new strategies are being explored to …