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Cited article:

The Physicochemical Characteristics and Protein Profile of Cottage Cheese Produced by Using Crude Bromelain Enzyme Extracted from Ananas Comosus

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Current Research in Nutrition and Food Science Journal 9 (2) 578 (2021)

Effect of solute and matric potential on growth rate of fungal species isolated from cheese

Patricia Marín, Daniel Palmero and Miguel Jurado
International Dairy Journal 36 (2) 89 (2014)

Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd

A. Picon, R. Alonso, K. H. M. van Wely and M. Nuñez
Food and Bioprocess Technology 6 (11) 3056 (2013)

Active films based on cocoa extract with antioxidant, antimicrobial and biological applications

Marta Calatayud, Carolina López-de-Dicastillo, Gracia López-Carballo, et al.
Food Chemistry 139 (1-4) 51 (2013)

High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese

Francisco José Delgado, José González-Crespo, Ramón Cava and Rosario Ramírez
Dairy Science & Technology 92 (3) 237 (2012)