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The role of microbial coagulants on the physicochemical, proteolysis, microstructure and sensory properties of low-fat Edam cheese manufactured from ultrafiltered buffalo milk
Therapeutic potential of popular fermented dairy products and its benefits on human health
Gul Naz Saleem, Ruixia Gu, Hengxian Qu, Gul Bahar Khaskheli, Imran Rashid Rajput, Muhammad Qasim and Xia Chen Frontiers in Nutrition 11 (2024) https://doi.org/10.3389/fnut.2024.1328620
Effects of calf rennet, and microbial and plant coagulants on rheological properties of milk for Grana Padano PDO cheese production
White cheese texture profile at different storage temperatures
Rukiye Colak Sasmazer, Mihriban Korukluoglu, R V Ginoyan and G I Platova IOP Conference Series: Earth and Environmental Science 1052(1) 012061 (2022) https://doi.org/10.1088/1755-1315/1052/1/012061
Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses
Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization
Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, Alan L. Kelly and Jeremiah J. Sheehan Food Research International 125 108525 (2019) https://doi.org/10.1016/j.foodres.2019.108525
Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese
Mostafa Soltani, Didem Sahingil, Yasemin Gokce and Ali A. Hayaloglu Journal of Food Science and Technology 56(2) 589 (2019) https://doi.org/10.1007/s13197-018-3513-3
The effect of storage temperature on blue cheese mechanical properties
Helen S. Joyner (Melito), Dorothy Francis, Brooke Luzzi and John R. Johnson Journal of Texture Studies 49(3) 309 (2018) https://doi.org/10.1111/jtxs.12301
Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality
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
Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese
María L. Timón, Vita Parra, Jeanette Otte, Julio M. Broncano and María J. Petrón LWT - Food Science and Technology 57(1) 359 (2014) https://doi.org/10.1016/j.lwt.2014.01.020
Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese
Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects
Mark E. Johnson, Rohit Kapoor, Donald J. McMahon, David R. McCoy and Raj G. Narasimmon Comprehensive Reviews in Food Science and Food Safety 8(3) 252 (2009) https://doi.org/10.1111/j.1541-4337.2009.00080.x
Influence of processing and ripening parameters on starter, non-starter and propionic acid bacteria and on the ripening characteristics of semi-hard cheeses