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934  Articles
1 of 94 pages  |  10  records  |  more records»
The aim of this study was to evaluate the microbiological and physical-chemical features of the water and milk used in the preparation of artisanal cheese produced in seven dairies, located in Rio Paranaíba, Minas Gerais, Brazil, in order to ascertain the... see more

The most common process that Mexican artisanal cheese industry applies to whey to add value, is the production of requesón (whey cheese). However, the technological profile of the whey depends on its physicochemical characteristics. The objective of the p... see more

Two artisanal varieties of cheese made in Spain, one made of ewes’ raw milk and the other of goats’ raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the format... see more

In a study using three replicates, Marzolina goat cheese made with artisanal rennet paste from goat kid was compared with cheese made with commercial liquid rennet from calf. Samples of fresh cheese were subjected to chemical and microbiological analyses.... see more

This review focuses on the lipolysis profile of some non European raw milk cheese varieties. Lipolysis data of some traditional/artisanal non-European raw milk cheeses such as cheeses ripened in an animal skin, cheeses ripened in brine, cheeses produced i... see more

Even as the concept of terroir becomes more salient in diverse cultural and national contexts, climate-driven environmental change threatens to alter the ecologies that contribute to the distinctive terroir of place-based products. Yet few studies examine... see more

Over the last thirty-five years, Mexico has maintained a trade liberalization policy which has depressed food production and has reconstructed the structure of the agri-food sector; this has generated a higher food dependence and insecurity. In order to f... see more

Faced with globalization and its impacts on the promotion of trade, local consumers gained access to international brands and entrepreneurs were able to offer their goods and services in other climes, translating into an economic benefit. Unfortunately, m... see more

Thirty-five strains of lactic acid bacteria were isolated from artisanal raw milk cheese, presumptively identified and tested against one dairy Escherichia coli strain. Six lactobacilli, exhibiting antagonistic activity, were identified at the species lev... see more

1 of 94 pages  |  10  records  |  more records»