Impact of Commercial Protective Culture on Manouri PDO Cheese by Thomas Bintsis, Maria A. Kyritsi

Subjects: “…Manouri cheese…”
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From block to shred: Understanding the factors influencing shreddability of mozzarella cheese by Gunvantsinh Rathod, Suresh Sutariya, Ram Kumar, Praveen Upreti, Prafulla Salunke, J.K. Amamcharla

Subjects: “…mozzarella cheese…”
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Advances in Spectroscopic Methods for Predicting Cheddar Cheese Maturity: A Review of FT-IR, NIR, and NMR Techniques by Sanja Seratlic, Bikash Guha, Sean Moore

Subjects: “…Cheddar cheese…”
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The effects of the pastörization temperature on quality of the white cheese production by Mustafa Nizamlıoğlu, Abdullah Keleş, Mustafa Atasever, Semra Kayaardı, Ümit Gürbüz

Subjects: “…white cheese…”
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Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese by Yılmaz Seçim, Gürkan Uçar

Subjects: “…cheese dessert…”
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The effect of cheese intake on osteoarthritis: a Mendelian randomization study by Song Wen, Zehan Huang, Bin Zhang, Yuqing Huang

Subjects: “…cheese intake…”
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Des îles à la montagne : paysages publicitaires de la feta by Katerina Seraïdari

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Effect of rennet on buffalo cheese microbiota, taste and flavor by Angela M. I. Montone, Angelo Citro, Germana Colarusso, Francesca Garofalo, Rubina Paradiso, Giorgia Borriello, Domenico Vecchio, Federico Capuano

Subjects: “…buffalo cheese…”
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Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures by Dewi Yunita, Syarifah Rohaya, Tyas Dwi Rahayu, Putu Virgina Partha Devanthi, Kurnia Ramadhan

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Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece by Malamatenia Panagiotou, Efstathios Kaloudis, Danai Ioanna Koukoumaki, Vasiliki Bountziouka, Evangelia Giannakou, Margarita Pandi, Konstantinos Gkatzionis

Subjects: “…cheese…”
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Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature by Justyna Tarapata, Ewa Szymańska, Liesbeth van der Meulen, Joost Miltenburg, Thom Huppertz

Subjects: “…cheese baking…”
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Spatial analysis of milk and cottage cheese reveals poor microbial quality and contamination with foodborne pathogens in the central highlands of Ethiopia by Abdi Keba, Gebrerufael Girmay, Henok Nahusenay, Ashagrie Zewdu

Subjects: “…cottage cheese…”
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The causal association of cheese intake with type 2 diabetes mellitus: results from a two-sample Mendelian randomization study by Tao Zhong, Yu-qing Huang, Guiming Wang

Subjects: “…cheese intake…”
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Valorization of buffalo mozzarella cheese whey as human functional food and soil fertilizer by Raffaele Conte, Anna Valentino, Silvia Romano, Sorur Yazdanpanah, Anna Di Salle, Fahd Kandsi, Gianfranco Peluso

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Exploring genetic structures and shared sites between alcohol, cheese intake, and inflammatory bowel disease by Zhifang Huang, Weichao Yuan

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Efficacy of the Fumigant Ethanedinitrile to Control the Ham Mite, <i>Tyrophagus putrescentiae</i> (Schrank) (Sarcoptiformes: Acaridae), and Its Sorption on Dry-Cured Ham by Jacqueline M. Maille, Wes Schilling, Thomas W. Phillips

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Exploring the acceptance of mozzarella cheese in school lunches among school-aged children: a pilot study by Xiaofang Lin, Qin Zhang, Qiong Wu, Wenxuan Huo, Xiaoying Zhang, Xiaoying Zhang, Shanshan Geng, Yizhou Lv, Yuanyuan Li, Yilun Wang, Yilun Wang, Linjing Dong, Xue Leng, Xue Leng, Zhenghao Lin, Ignatius Man-Yau Szeto, Ignatius Man-Yau Szeto, Zhixu Wang

Subjects: “…cheese…”
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Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese by Kirmaci H. Avni

Subjects: “…Urfa cheese…”
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Screening and Characteristics of Lactic Acid Bacteria from Cheese in Yili Area by Kai TANG, Yun WU, Xue WANG, Wenrui MA, Weilin CHEN, Zhenzhen ZHANG, Wenshu HUANG, Muying DU

Subjects: “…cheese…”
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Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC by Beata Nalepa, Magdalena Anna Olszewska, Lidia Hanna Markiewicz, Marek Aljewicz

Subjects: “…swiss-dutch-type cheese…”
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