Cheese is a dairy product with potential health benefits. Cheese consumption has increased
due to the significant diversity of varieties, versatility of product presentation, and changes in …

Pathogens or spoilage microorganism inactivation without affecting the organoleptic
property opens a wide range of opportunities for the dairy industry, which is continuously …

The global cheese industry faces challenges in adopting new preservation methods due to
microbiological decay and health risks associated with chemical preservatives. Ensuring the …

Listeria monocytogenes has been regarded as an emerging food pathogen responsible for
listeriosis, a serious disease given its high mortality rate. The need for better food processing …

Lactobacillus casei N87 and L. casei N2014, cultivated in anaerobic and respiratory
conditions, were used as adjuncts for the production of Cheddar-type cheeses. Cheese …

High pressure (HP) offers potential industrial applications in cheese preservation, but it is
essential to provide knowledge concerning their effects on the ripening process and sensory …

The aim of the current study was to assess the efficacy of Na-alginate edible films as
vehicles for delivering lactic acid bacteria (LAB) with functional properties to sliced cheeses …

In this study we evaluated the application of different high pressure (HP) treatments (200–
500 MPa at 14° C for 10 min) to industrial sized semi-hard cheeses on day 7, with the aim of …

Serra da Estrela cheese with a Protected Designation of Origin (PDO) is a traditional cheese
that is wrapped in paper without vacuum. High-pressure processing (HPP), which requires …

Serra da Estrela cheese with Protected designation of origin certification is manufactured
using only raw ewes' milk, salt, and a crude plant rennet, from the dried flowers of Cynara …