Bouhezza is an Algérian traditional cheese manufactured and ripened inside a goat skin bag "Djeld". The aim of this study was to characterize the unknown aromatic profile of Bouhezza goat chese during ripening by using...
The aim of the present work was to evaluate the suitability of a multiple strain SLAB/NSLAB culture on the final characteristics of PDO Pecorino Siciliano cheese produced in several areas of Sicily different for pedoclimatic conditions,...
This study aims to investigate consumers ability to discern food product quality in absence of information compared to mass products. What affects consumers milk preference and attitude is quality, in absence of information as well...
The objective of the present study was to develop an image analysis method to measure the area of the surface of cheese slices occupied by gas holes (or other types of mechanical openness) for use...