Cheese is a product of ancient biotechnological practices, which has been revolutionized as
a functional food product in many parts of the world. Bioactive compounds, such as peptides …

Cheese consumption is increasing as well as the consumer preference for artisanal
cheeses. The unique flavour and smell characteristics reported by the consumers are …

The study of the complex relationships between milk metagenomics and milk composition
and cheese-making efficiency as affected by indoor farming and summer highland grazing …

Cheese microbiota contribute significantly to the final characteristics of cheeses due to the
growth and interaction between cheese microorganisms during processing and ripening …

The effect of different combinations of starter and non‐starter lactic acid bacteria on the
physicochemical, colour, microbiological and sensory characteristics of Castellano cheese …

Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB
in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor …

The present study was carried out to produce Protected Denomination of Origin (PDO)
Pecorino Siciliano cheese with a multi-species lactic acid bacteria (LAB) culture, composed …

The cheesemaking industry is increasingly interested in using adjunct cultures with potential
aromatic and anticlostridial activities. In this study, 34 Lb. paracasei and 2 Lb. rhamnosus …

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 …

Traditional products are particularly appreciated by consumers and among these products,
cheese is a major contributor to the Italian mountainous area economics. In this study …