The saponification value of fats and oils is one of the most common quality indices, reflecting
the mean molecular weight of the constituting triacylglycerols. Proton nuclear magnetic …

A study was undertaken on milk and caciocavallo cheese from Podolica cattle in the
Basilicata Region (Southern Italy), with a view of the possible identification of specific traits …

Cheese mites environment infestations have been recurrent and well‐known for a long time.
Nevertheless, studies aiming to evaluate consumption safety have not yet been conducted …

This chapter summarizes recent applications of the gas chromatography/mass spectrometry
(GC/MS) technique to authenticate and detect adulteration of milk and dairy products …

The ripening of cheese, caused by the combined effect of the fermentative enzyme and
microflora of the bacterial starter, occurs in certain intervals of temperature, humidity and …

Queijos são alimentos consumidos em diversas partes do mundo desde a antiguidade,
principalmente por seus valores nutricionais e sabores característicos. Durante a …

Bitter peptides are formed by the breakdown of proteins and high-molecular peptides during
proteolysis. Their formation in cheeses is related to the proteolytic activity of rennet in …

L'antibiorésistance est un problème mondial de santé publique qui bouleverse les pratiques
de la médecine moderne. L'avènement des antibiotiques a rapidement été suivi par le …