Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated
with the lactic acid bacteria involved in its production, which in many cases are indigenous …

The aim of this research was to find out the effect of different combinations of starter and non-
starter cultures on the proteolysis of Castellano cheese during ripening. Four cheese …

This study aimed to evaluate the impact of different Cynara cardunculus L. extracts on the
physicochemical, microbial, and sensory properties of PDO Serpa cheese, including …

This chapter provides an in-depth review of the latest research developments in cheese's
bioactive peptides and fatty acid profiles, emphasizing their potential health benefits …

Les ferments autochtones sont des substituts intéressants des ferments commerciaux
permettant le maintien des caractéristiques typiques des fromages et promouvant la …

[ES] La calidad del queso depende de la materia prima, la microbiota, la tecnología de
elaboración y las condiciones de maduración. El uso de cultivos lácticos es una práctica …