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A novel cheese made of Gracilaria edulis proteases and its characterisation
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Abdelmoneim H. Ali, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao-Quan Liu, Afaf Kamal-Eldin and Mutamed Ayyash Journal of Dairy Science 106(10) 6671 (2023) https://doi.org/10.3168/jds.2023-23294
Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture
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Assessment and optimisation of ultrasound as a pretreatment in the production of enzyme-modified cheese
Antioxidant Activity and Peptide Levels of Water-Soluble Extracts of Feta, Metsovone and Related Cheeses
Athina Kalle, Ioannis Lambropoulos, Konstantinos Bourazas and Ioannis G. Roussis Applied Sciences 14(1) 265 (2023) https://doi.org/10.3390/app14010265
Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process
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Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses
Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review
Hira Javed, Shafia Arshad, Amina Arif, Faiqa Shaheen, Zeemal Seemab, Shafqat Rasool, Hafiza Sobia Ramzan, Hafiz Muhammad Arsalan, Saif Ahmed and Javed Iqbal Watto Czech Journal of Food Sciences 40(5) 331 (2022) https://doi.org/10.17221/267/2021-CJFS
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Can cheese mites, maggots and molds enhance bioactivity? Peptidomic investigation of functional peptides in four traditional cheeses
Randall C. Robinson, Søren D. Nielsen, David C. Dallas and Daniela Barile Food & Function 12(2) 633 (2021) https://doi.org/10.1039/D0FO02439B
The Impact of the Adjunct Heat-Treated Starter Culture and Lb. helveticus LH-B01 on the Proteolysis and ACE Inhibitory Activity in Dutch-Type Cheese Model during Ripening
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Probiotic survival, biological functionality and untargeted metabolomics of the bioaccessible compounds in fermented camel and bovine milk after in vitro digestion
Mutamed Ayyash, Abdelmoneim Abdalla, Ahlam Alhammadi, C. Senaka Ranadheera, Mohd Affan Baig, Basel Al-Ramadi, Gang Chen, Afaf Kamal-Eldin and Thom Huppertz Food Chemistry 363 130243 (2021) https://doi.org/10.1016/j.foodchem.2021.130243
The effect of live and inert feed treatment with lactobacilli on weaning success in intensively reared pike-perch larvae
Uros Ljubobratovic, Dejana Kosanovic, Ferenc Zoltán Demény, Adrienn Krajcsovics, Goran Vukotic, Nemanja Stanisavljevic, Natasa Golic, Galina Jeney and Jovanka Lukic Aquaculture 516 734608 (2020) https://doi.org/10.1016/j.aquaculture.2019.734608
FARKLI STARTER KÜLTÜR KULLANIMININ BEYAZ PEYNİRLERİN OLGUNLAŞMA SÜRESİNCE LAKTOZ DEĞİŞİMLERİNE ETKİSİ
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Lactobacillus salivarius BGHO1 and Lactobacillus reuteri BGGO6-55 modify nutritive profile of Artemia franciscana nauplii in a strain ratio, dose and application timing-dependent manner
Jovanka Lukic, Nemanja Stanisavljevic, Goran Vukotic, Dejana Kosanovic, Amarela Terzic-Vidojevic, Jelena Begovic, Natasa Golic, Galina Jeney and Uros Ljubobratovic Animal Feed Science and Technology 259 114356 (2020) https://doi.org/10.1016/j.anifeedsci.2019.114356
Probing the structure-holding interactions in cheeses by dissociating agents – A review and an experimental evaluation with emmental cheese
Solid state treatment with Lactobacillus paracasei subsp. paracasei BGHN14 and Lactobacillus rhamnosus BGT10 improves nutrient bioavailability in granular fish feed
Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese
Gisela M.M. Moreira, Renata G.B. Costa, Vanessa A.M. Teodoro, Junio C.J. Paula, Denise Sobral, Christian Fernandes and Maria Beatriz A. Gloria LWT 98 583 (2018) https://doi.org/10.1016/j.lwt.2018.09.026
Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations
In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk
Composition, proteolysis, lipolysis, volatile compound profile and sensory characteristics of ripened white cheeses manufactured in different geographical regions of Turkey
Technological Approaches for Novel Applications in Dairy Processing
Cristina Conceição, Pedro Martins, Nuno Alvarenga, et al. Technological Approaches for Novel Applications in Dairy Processing (2018) https://doi.org/10.5772/intechopen.76530
Evaluation of the Potential of Lactobacillus paracasei Adjuncts for Flavor Compounds Development and Diversification in Short-Aged Cheddar Cheese
In vitro investigation of anticancer, antihypertensive, antidiabetic, and antioxidant activities of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk
Mutamed Ayyash, Ayesha S. Al-Dhaheri, Suheir Al Mahadin, Jaleel Kizhakkayil and Aisha Abushelaibi Journal of Dairy Science 101(2) 900 (2018) https://doi.org/10.3168/jds.2017-13400
Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sample
Identification of bioactive peptides in kashar cheese and its antioxidant activities
Zübeyde Öner and Ayşe Mine Sarıdağ International Journal of Agriculture Environment and Food Sciences 2(2) 44 (2018) https://doi.org/10.31015/jaefs.18007
Some microbiological, physicochemical and ripening properties of Erzincan Tulum cheese produced with added black cumin (Nigella sativa L.)
Physicochemical, textural and sensory properties of white soft cheese made from buffalo and cow milk mixtures
Georgia Dimitreli, Stylianos Exarhopoulos, Kleio K Antoniou, Anastasios Zotos and Vasileios A Bampidis International Journal of Dairy Technology 70(4) 506 (2017) https://doi.org/10.1111/1471-0307.12403
Activities of amylase, proteinase, and lipase enzymes from Lactococcus chungangensis and its application in dairy products
Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese
Roberto J. Ceruti, María B. Pirola, Elisabet Ramos, Laura Robert, Amelia C. Rubiolo and Guillermo A. Sihufe Czech Journal of Food Sciences 34(5) 445 (2016) https://doi.org/10.17221/567/2015-CJFS
Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation
Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures
Statistical Optimization of Milk Clotting Enzyme Biosynthesis by Mucor mucedo Kp736529 and its Further Application in Cheese Production
Ibrahim A.A. Abou Ayana, Amal Elsady Ibrahim and Wesam I.A. Saber International Journal of Dairy Science 10(2) 61 (2015) https://doi.org/10.3923/ijds.2015.61.76
Characteristics of Miniature Cheddar‐Type Cheese Made by Microbial Rennet from Bacillus amyloliquefaciens: A Comparison with Commercial Calf Rennet
Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants
Mustafa Şengül, Tuba Erkaya, Muhammet Dervişoğlu, Oğuz Aydemir and Osman Gül International Journal of Dairy Technology 67(3) 373 (2014) https://doi.org/10.1111/1471-0307.12120
Physical, chemical and microbiological characteristics of fermented surimi with Actinomucor elegans
The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening
MELIKA MANKAI, MOUNA BOULARES, OLFA BEN MOUSSA, ROMDHANE KAROUI and MNASSER HASSOUNA International Journal of Dairy Technology 65(2) 250 (2012) https://doi.org/10.1111/j.1471-0307.2012.00822.x
Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture
Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese
Jing-Ying Dong, Li-Jun Chen, Jean-Louis Maubois and Ying Ma Dairy Science and Technology 89(2) 139 (2009) https://doi.org/10.1051/dst/2009002
Ullmann's Encyclopedia of Industrial Chemistry
Charlotte Horsmans Poulsen, Karsten M. Kragh, Jens Frisbak Sorensen, et al. Ullmann's Encyclopedia of Industrial Chemistry (2008) https://doi.org/10.1002/14356007.m09_m02
Effects of High Pressure on Proteolytic Enzymes in Cheese: Relationship with the Proteolysis of Ewe Milk Cheese
