Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making....
This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a str...
In the present study, a novel potentially probiotic Lactobacillus paracasei strain, previously isolated from dairy products, was evaluated as a starter culture of Feta-type cheese production. Targeting industrial applications, the starter culture was...
In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and...
The prevalence of functional foods has increased within the industrial production era. In this context, microalgae (including cyanobacteria) have become an innovative and promising resource of nutritional supplements as they are commercially cultivat...
Microwave-assisted extraction was optimized to prepare Satureja bachtiarica leaf (SBL) extract based on antimicrobial (IZD) and antioxidant activities (DPPH) and extraction yield (EY). At optimum condition, i.e., 800 W power and 8 min, the best extra...
Several recent published studies reported that cheese consumption may protect against the onset of cardiovascular diseases and type-2 diabetes due to the presence of bioactive peptides. In the present work, six cheese varieties (the Egyptian traditio...
In traditional cheese making, pregastric lipolytic enzymes of animal origin are used for the acceleration of ripening and the formation of spicy flavor compounds. Especially for cheese specialities, such as Pecorino, Provolone, or Feta, pregastric es...
Packaging is an integral part of every food product, especially cheese. An important goal is to protect the product from spoiling and drying out. Two types of cheese were tested: soft goat’s cheese and hard goat’s cheese. They were evalua...
Published microbiological data for Albanian artisanal dairy and meat supply chains remain limited, particularly for origin-specific cheeses, raw farm milk, and selected meat products. This targeted exploratory study examined 145 physical samples repr...
The study aimed to compare the physicochemical composition, fatty acid profile, phenolic content and volatile organic compounds (VOCs) of feta cheese produced in two regions in Greece (mountainous grasslands and plains). The VOC profiles of forage in...
Smoking food products is one of the methods of preserving them and giving them unique qualities. The proper selection of process parameters significantly affects the sensory attributes of the products, as well as their health benefits. An experimenta...
Osmotically dehydrated cherry tomatoes and spinach leaves were incorporated into Greek salad-type (including OD-treated and air-dried feta cheese trimmings and air-dried olive rings) and green salad-type (including OD-treated and air-dried feta chees...
A recently isolate from feta type cheese, potential probiotic strain Lactobacillus paracasei K5, was applied for pomegranate juice (Punica granutum L.) fermentation. Fermentations were carried out for 24 h followed by the storage of pomegranate juice...