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10.14202/vetworld.2019.90-96

Antibacterial activity and sensory properties of Heracleum persicum essential oil, nisin, and Lactobacillus acidophilus against Listeria monocytogenes in cheese



Identification and partial characterization of proteolytic activity of Enterococcus faecalis relevant to their application in dairy industry.



Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference



Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor.



Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products



PacBio sequencing reveals bacterial community diversity in cheeses collected from different regions.



Palm Kernel Oil as a Substitute of Milk Fat in Feta Cheese



Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model



Utilization of FT-NIR Spectroscopy to Check Acidity of Various Types of Cheeses.


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