GABA has attracted great attention over the last several decades due to its ubiquity in life. It
is an important molecule naturally present in considerable amounts in many feed and food …

The aim of this study was to characterise and select Lactic Acid Bacteria (LAB) from goat
milk with potential probiotic use and to evaluate the safety of these cultures in artisanal …

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 …

The concentrations of Cd, Co, Cr, Cu, Mn, Ni, Pb, Se and Zn in cheese samples packaged in
plastic and tin containers were analyzed using inductively coupled plasma-optical emission …

Due to the need for calf rennet alternatives, many attempts have been made to find new
proteases. A novel cysteine protease with milk-clotting activity was purified from Ficus …

The proteolytic, lipolytic changes and the volatile profile of Xinotyri goat's cheese (an
artisanal variety produced in the mountains of Naxos, a Greek island of the Aegean Sea) …

Hypertension is one of the most important risk factors for cardiovascular diseases. The
purpose of this study was to evaluate the effect of a cheese naturally enriched in GABA on …

The study was conducted to determine concentrations of 24 minerals including Ca, K, Mg,
Na, P, S, Ag, Al, As, B, Ba, Cd, Co, Cu, Cr, Fe, Mn, Mo, Ni, Pb, Se, Si, Sr and Zn as well as …

Primary proteolysis, secondary proteolysis and changes in hydrophilic (HI) and hydrophobic
(HO) peptides during ripening of a goats' milk cheese (Murcia al Vino) manufactured with …

The study was conducted to determine the gross chemical composition and concentrations
of free fatty acids (FFAs) and volatile compounds of salted yoghurt made from indigenous …