The yield and quality of cheese are associated with the composition, physicochemical,
sensory, rheological, and microbiological properties of milk and with the technology applied …

Milk and dairy products are important sources of nutrients in the human diet; however, they
are also the main sources of saturated fatty acids (FAs) that can cause an increase in the risk …

Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in
Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese …

To explore the influence of γ-Aminobutyric acid (GABA)-producing yeast on the quality of
cheese, Pichia kudriavzevii 1–21, Kluyveromyces marxianus B13-5, Saccharomyces …

Fatty acids and amino acids are recognized to have a significant impact on the bioactivity,
aroma, and flavor of ripened cheese. In this study, fatty acid profiles, lipid quality parameters …

Kazak cheese is one of the well-known and uniquely flavored dairy foods found in Xinjiang
Uygur Autonomous Region of China. This study focuses on the characteristic …

Untargeted metabolomics was used to investigate the changes in small molecules of non-
volatile metabolites and related mechanisms in the production process of Mongolian …

This study aimed to use Kuflu (a mould-ripened cheese) cheese slurry to accelerate
ripening, improve biological activity and flavour development in a model cheese in terms of …

The experiment was carried out to investigate the effects of supplementation with microalgae
(Schizochytrium sp.) on the nutritional characteristics of milk and Camembert cheese from …

Abstract The Danish Danbo cheese is a surface ripened semi-hard cheese, which before
ripening is submerged in brine for up to 24 h. The brining is required in order to obtain the …