Although a large number of traditional brined cheese varieties are produced in Turkey, very
few are manufactured on an industrial level. The most popular brined cheese in Turkey is …

This study determined the sensory characteristics of ultrapasteurized (UP) lactose-free milk
of different fat contents, and compared them with regular milk. Nine milk samples (six UP …

Monascus-fermented cheese (MC) is a new type of mold-ripened cheese that combines a
traditional Chinese fermentation fungus, Monascus purpureus M1, with Western cheese …

Turkish white cheese is the most important cheese variety made in Turkey and significant
variations are commonly observed in their properties (mainly sensory). White cheese …

Reduced-fat foods have become more popular due to their health benefits; however,
reducing the fat content of food affects the sensory experience. Therefore, it is necessary to …

Los productos alimenticios artesanales han sido ampliamente estudiados por sus
características y potencialidades. Sin embargo, todavía no se cuenta con un concepto …

The unique aroma attributes of yogurts are associated with their quality and consumer
acceptance. However, the aroma types of plain yogurts and methods for quickly identifying …

Vegetables represent an attractive means of providing increased calcium nutrition to the
public. In this study, it was demonstrated that lettuce expressing the deregulated Arabidopsis …

Trends such as organic farming and breeding to increase nutrition and functional health
components have increased interest in understanding the flavor of vegetables, such as leafy …

Ezine cheese is a white pickled cheese ripened in tinplate containers for at least 8 mo. A
mixture of milk from goat, sheep, and cow is used to make Ezine cheese. Ezine cheese has …