journal of food science

the journal of nutrition

food microbiology

Frontiers in microbiology

Environmental monitoring and assessment

toxicology reports

[1] The Effect of Different Methods of Fermentation on the Detection of Milk Protein Residues in Retail Cheese by Enzyme-Linked Immunosorbent Assay (ELISA).

[2] Detection of aflatoxin M in milk and milk products in Turkey.

[3] Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening.

[4] Comparative Genomics of Support Important Traits Concerning the Evolution, Biology and Technological Properties of the Species.

[5] Identification of Milk and Cheese Intake Biomarkers in Healthy Adults Reveals High Interindividual Variability of Lewis System-Related Oligosaccharides.

[6] Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

[7] Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

[8] analysis of the baseline survey on the prevalence of <em>listeria monocytogenes</em> in certain ready-to-eat foods in the eu, 2010-2011 part a: <em>listeria monocytogenes</em> prevalence estimates

[9] goat milk: a challenge for research and development sector from romania

[10] avaliação nutricional do leite de búfala em comparação ao leite de vaca nutricional evaluation of buffalo milk in relation to cow milk

[11] chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening

[12] leite e alguns de seus derivados: da antiguidade à atualidade milk and some of its derivatives: from antiquity to the present time

[13] prevalence of six genes encoding enterotoxins production of staphylococcus aureus isolated from white-brined-cheese by multiplex pcr

[14] ocorrência de staphylococcus aureus em queijo tipo "frescal" occurrence of staphylococcus aureus in cheese made in brazil

[15] Use of indicator bacteria for monitoring sanitary quality of raw milk cheeses – A literature review

[16] Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization.

[17] Quantification of aflatoxin M carry-over rate from feed to soft cheese.

[18] Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging

[19] Application of Multivariate Adaptive Regression Splines (MARS) to the preference mapping of cheese sticks

[20] Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil

[21] Outbreak of Salmonella Newport Infections with Decreased Susceptibility to Azithromycin Linked to Beef Obtained in the United States and Soft Cheese Obtained in Mexico - United States, 2018-2019.

[22] Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications.

[23] Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis

[24] Milk composition, but not cheese properties, are impaired the day after transhumance to alpine pastures

[25] The Effect of Different Methods of Fermentation on the Detection of Milk Protein Residues in Retail Cheese by Enzyme-Linked Immunosorbent Assay (ELISA).

[26] Production of farmstead lactose-free Pecorino di Osilo and ricotta cheeses from sheep’s milk

[27] A research on Loss of Coagulation Properties of Some Commercial Cheese Enzyme Stored in the Refrigirator and Ambiently (In front of the window) (in Turkish)

[28] Determination of natamycin (food additive in cheese production) by liquid chromatography-electrospray tandem mass spectrometry

[29] Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening.

[30] High rate of contamination with Staphylococcus aureus in traditional Koozeh cheeses. A molecular typing approach.

[31] Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing.

[32] The impact of different starter cultures on fat content, pН and SH dynamics in white brined cheese production

[33] Identification of Milk and Cheese Intake Biomarkers in Healthy Adults Reveals High Interindividual Variability of Lewis System-Related Oligosaccharides.

[34] Tushuri Guda cheese and EU food safety regulations

[35] Food safety hazards in Georgian Tushuri Guda cheese

[36] Foreign geographical indications, consumer preferences, and the domestic market for cheese

[37] Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat

[38] Environmental Life Cycle Assessment of goat cheese production in Brazil: a path towards sustainability

[39] Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition

[40] Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests

[41] Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

[42] The taxonomy of Penicillium species from fermented cheeses

[43] Innovative application of the moisture analyzer for determination of dry mass content of processed cheese

[44] Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

[45] Detection of plant oil addition to cheese by synchronous fluorescence spectroscopy

[46] Viability of probiotic strain Lactobacillus rhamnosus and its impact on sensory properties of cheesecake during storage at −20 °C and 4 °C

[47] Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese

[48] lactic acid bacteria isolated from traditional cheese

[49] production of cheese goat milk, “camponês” kind, with different levels of lactic ferment produção de queijo de leite de cabra, tipo "camponês", com diferentes níveis de fermento lático

[50] investigation on the protein degradation, free fatty acid content and area fraction of poosti cheese, iranian traditional cheese ripened in skin

[51] análises físico-químicas de pré-misturas de pães de queijo e produção de pães de queijo com adição de okara physicochemical analyses of commercial samples of cheese bread premix and production of cheese breads with addition of okara

[52] avaliação da qualidade microbiológica do queijo-de-minas artesanal do serro-mg microbiological quality of artisanal minas cheese, manufactured in the region of serro-mg

[53] novel technologies for preserving ricotta cheese: effects of ultraviolet and near-ultraviolet–visible light

[54] texture profile analysis of sliced cheese in relation to chemical composition and storage temperature

[55] determination of histamine and tyramine in lyqvan cheese and tabriz ultra filtered in different ripening periods by high performance liquid chromatography

[56] development of cottage cheese lactose free with fiber addition and reduction of sodium and fat

[57] lipolysis profile of some non-european raw milk cheese varieties: a review

[58] a study on the factors influencing the salting of kaschkaval cheese

[59] diafiltration of ultrafiltration retentate of whey from white brined cheese

[60] physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the jequitinhonha valley, mg, brazil

[61] viabilidade da utilização de queijo tipo ricota na elaboração de pão de queijo viability of using ricotta in preparation of cheese bread

[62] otimização da aceitabilidade sensorial de requeijão cremoso light optimization of the sensory acceptability of light cream cheesecurd

[63] utilization of by-product of cheesemaking agribusiness industry for development of food products and reduction of the environmental impact

[64] effect of curd freezing and packaging methods on the organic acid contents of goat cheeses during storage

[65] use of probiotic bacteria in the production of cheese : probiotic cheese

[66] keberadaan bakteri listeria monocytogenes pada keju gouda produksi lokal dan impor (presence of listeria monocytogenes in local and imported gouda cheeses)

[67] ocurrence of staphylococcus aureus and multiplex pcr detection of classic enterotoxin genes in cheese and meat products ocorrência de staphylococcus aureus e detecção por pcr multiplex de genes de enterotoxinas clássicas em queijo e derivados cárneos

[68] microscopic analysis of "prato", "mussarela" and "mineiro" cheese sold in street markets of the city of s. paulo, southeastern brazil

[69] aflatoxin m1 in the intermediate dairy products from manchego cheese production: distribution and stability

[70] primary proteolysis of white brined cheese prepared from raw cow milk monitored by high-molarity tris buffer sds-page system

[71] phenolic compounds and total antioxidant activity determination in rosemary and oregano extracts and its use in cheese spread<br>determinação de compostos fenólicos e atividade antioxidante total de extratos de alecrim e orégano e sua aplicação em queijo à base de ricota

[72] iron effect on the fermentative metabolism of clostridium acetobutylicum atcc 824 using cheese whey as substrate

[73] influence of lechitine coating in edible film of whey protein application at gouda cheese evaluated from its water activity, adhesion and

[74] influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat uf cheeses during ripening

[75] chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening

[76] proximal composition, color and lipid quality of fresh and matured blue cheese

[77] evaluation of brie cheese maturity from indentation test

[78] perfil de resistência antimicrobiana de cepas de staphylococcus sp. isoladas de queijo tipo coalho antimicrobial resistance profile of staphylococcus sp. strains isolated from type "coalho" cheese

[79] comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: physicochemical and sensory properties

[80] the geographical identification (gi) under geographic perspective for coalho cheese in agreste region of pernambuco state

[81] the quality analysis of cheese with mould inside dough.

[82] medical image of the week: headcheese sign

[83] identification of the geographic origin of parmigiano reggiano (p.d.o.) cheeses deploying non-targeted mass spectrometry and chemometrics

[84] sensory profile and consumers’ liking of functional ovine cheese

[85] antibiotic resistance genetic markers and integrons in white soft cheese: aspects of clinical resistome and potentiality of horizontal gene transfer

[86] response of edam cheese to non-destructive impact

[87] optimization of lipids production by cryptococcus laurentii 11 using cheese whey with molasses

[88] competitive advantage of bacteriocinogenic strains within lactic acid bacteria consortium of raw milk cheese

[89] physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

[90] probiotic potential and safety properties of lactobacillus plantarum from slovak bryndza cheese

[91] the effects spicing on quality of mozzarella cheese

[92] prevalence of six genes encoding enterotoxins production of staphylococcus aureus isolated from white-brined-cheese by multiplex pcr

[93] effect of whey protein-based edible coatings and natamycin on the quality and shelf life of iranian white cheese

[94] estudo da produção de beta-galactosidase por fermentação de soro de queijo com kluyveromyces marxianus synthesis of beta-galactosidase by fermentation of cheese whey by kluyveromyces marxianus

[95] dynamics of lactose changes during ripening of edam cheese

[96] ocorrência de staphylococcus aureus em queijo tipo "frescal" occurrence of staphylococcus aureus in cheese made in brazil

[97] use of egg white protein powder based films fortified with sage and lemon balm essential oils in the storage of lor cheese

[98] Foodborne Botulism Outbreak Associated With Commercial Nacho Cheese Sauce From a Gas Station Market

[99] Outbreak of Listeriosis among Mexican Immigrants as a Result of Consumption of Illicitly Produced Mexican-Style Cheese

[100] Milk microbiota: Characterization methods and role in cheese production

[101] Antibacterial Biodegradable Films Based on Alginate with Silver Nanoparticles and Lemongrass Essential Oil–Innovative Packaging for Cheese