Turkish White cheese is a brined (or a pickled) cheese variety with a soft or semi-hard
texture and a salty, acid taste. Some aspects of this cheese are reviewed: eg, milk supply …

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 …

Lipolysis and flavor development during fermentation of sour cream were studied by
evaluating the physicochemical changes, sensory differences and volatile components. The …

Over the past decade, new applications of genetic engineering in the fermentation of food
products have received a great deal of coverage in scientific literature. While many books …

This volume is an up-to-date reference exploring the history, microorganisms, quality
assurance, and manufacture of fermented food products derived from animal sources. The …

Full-fat and low-fat white pickled cheeses were manufactured, by the traditional procedure,
from bovine milk. Results indicated that, as the fat content of cheese milk decreased, fat in …

В монографии представлены аналитические материалы и результаты собственных
исследований по проблеме создания, внедрения и использования в животноводстве …

Monascus spp. are fungi that have been applied in food production for centuries and
produce a range of bioactive metabolites. The objective of this study was to investigate the …

The object of this study was to investigate the possibility of using xanthan gum and flaxseed
mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples …

Lipolysis was studied during ripening of traditional Feta cheese produced in two small
dairies, A and B. The cheeses were made from a thermized mixture of ewes'/goats' milk by …