Lysozyme is a~ 14 kDa protein present in many mucosal secretions (tears, saliva, and
mucus) and tissues of animals and plants, and plays an important role in the innate …

Simple Summary Recently, high-throughput instruments have been used to analyze milk
differential somatic cell count, represented by the combined proportion of …

The interest in milk originating from donkeys is growing worldwide due to its claimed
functional and nutritional properties, especially for sensitive population groups, such as …

Natural ingredients as an alternative to chemical additives in the food industry are rapidly
becoming widespread due to the increasing consumer concern. Lysozyme and lactoferrin …

The production of game meat is a proven way of promoting sustainable food, which is also
consistent with the proper management of the expansion of the wild boar population in Italy …

Raw camel milk is generally contaminated with varied microbiota, including antibiotic–
resistant bacteria (ARB), that can act as a potential pathway for the spread of antibiotic …

Food choices are complex and highly variable, even over short periods, as they are
influenced by numerous psychological, social, and cultural factors, in addition to biological …

One of the most severe quality defects in hard and semi-hard cheese, the late blowing
defect, is caused by endospore-forming bacteria of the genus Clostridium. To minimize …

Clostridium tyrobutyricum causes swelling, cracks and off-flavours of cheeses (late blowing
defect, LBD) due to butyric acid fermentation. To control this spoilage bacterium, we …

The effect of storage temperature (10 or 15℃) on physicochemical composition, texture,
sensory, and structural properties of soft‐brined cheese obtained from dromedary and cow's …