Cheese yeasts by Fröhlich‐Wyder, Marie‐Therese, Arias‐Roth, Emmanuelle, Jakob, Ernst

The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese by Kaczyński, Łukasz K., Cais-Sokolińska, Dorota, Bielska, Paulina, Teichert, Joanna, Biegalski, Jakub, Yiğit, Aslı, Chudy, Sylwia

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese by Bertuzzi, Andrea S., McSweeney, Paul L.H., Rea, Mary C., Kilcawley, Kieran N.

Properties of processed cheese made from cagliata cheese: Influence of fat content and ripening of cagliata cheese and homogenization of cheese milk by Deshwal, Gaurav Kr, van der Meulen, Liesbeth, Fenelon, Mark, Gómez-Mascaraque, Laura G., Huppertz, Thom

Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese by Schmidt, Florian, Graf, Britta, Hinrichs, Jörg

Quantum Oppenheimer-Snyder and Swiss Cheese Models by Lewandowski, Jerzy, Ma, Yongge, Yang, Jinsong, Zhang, Cong

Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system by Hayashida, Sora, Hagi, Tatsuro, Kobayashi, Miho, Kusumoto, Ken-Ichi, Ohmori, Hideyuki, Tomita, Satoru, Suzuki, Satoshi, Yamashita, Hideyuki, Sato, Kaoru, Miura, Takayuki, Nomura, Masaru

Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening by Penland, Marine, Falentin, Hélène, Parayre, Sandrine, Pawtowski, Audrey, Maillard, Marie-Bernadette, Thierry, Anne, Mounier, Jérôme, Coton, Monika, Deutsch, Stéphanie-Marie

Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal by Cardinali, Federica, Ferrocino, Ilario, Milanović, Vesna, Belleggia, Luca, Corvaglia, Maria Rita, Garofalo, Cristiana, Foligni, Roberta, Mannozzi, Cinzia, Mozzon, Massimo, Cocolin, Luca, Osimani, Andrea, Aquilanti, Lucia

Can plant-based cheese alternatives be characterized by methods for dairy cheese? Extending dairy cheese methods to characterize plant-based cheese alternatives by Braitmaier, Helena, Wahl, Anna-Lena, Hinrichs, Jörg, Atamer, Zeynep

The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective by Feeney, Emma L, Lamichhane, Prabin, Sheehan, Jeremiah J

Cheese whey management: A review by Prazeres, Ana R., Carvalho, Fátima, Rivas, Javier

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

“The Moon is made of green cheese”: a case study of producer perspectives of plant-based cheese in Tasmania, Australia by King, Karell William, Ooi, Can Seng, Gale, Fred

Valorization of cheese whey using microbial fermentations by Zotta, Teresa, Solieri, Lisa, Iacumin, Lucilla, Picozzi, Claudia, Gullo, Maria

Detailed mineral profile of milk, whey, and cheese from cows, buffaloes, goats, ewes, and dromedary camels, and efficiency of recovery of minerals in their cheese by Amalfitano, Nicolò, Patel, Nageshvar, Haddi, Mohamed-Laid, Benabid, Hamida, Pazzola, Michele, Vacca, Giuseppe Massimo, Tagliapietra, Franco, Schiavon, Stefano, Bittante, Giovanni

Cheese production revisited – Novel and overlooked strategies for improving efficiency and sustainability of cheese manufacturing by Zhao, Shuangqing, Tadesse, Belay Tilahun, Gu, Liuyan, Solem, Christian

Microbial interactions shape cheese flavour formation by Melkonian, Chrats, Zorrilla, Francisco, Kjærbølling, Inge, Blasche, Sonja, Machado, Daniel, Junge, Mette, Sørensen, Kim Ib, Andersen, Lene Tranberg, Patil, Kiran R., Zeidan, Ahmad A.

A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese by Zheng, Xiaochun, Shi, Xuewei, Wang, Bin

Identification of quantitative trait loci (QTLs) for key cheese making phenotypes in the blue-cheese mold Penicillium roqueforti by de la Vega, Ricardo, C Rodríguez, Brunel, Sammy, Département Microbiologie et Chaîne Alimentaire - INRAE (MICA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Giraud, Tatiana, BIOlogie et GEstion des Risques en agriculture (BIOGER), Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Place, Michel, Snirc, Alodie, Laboratoire Interprofessionnel de Production (SAS LIP), Crequer, Ewen, Roueyre, Daniel, Cueff, Gwennina, Branca, Antoine, Simon, Adeline, Coton, Emmanuel, Unité Mixte de Recherche sur le Fromage (UMRF), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Clermont Auvergne (UCA), Le Piver, Mélanie, Coton, Monika, Unité de recherche Mycologie et Sécurité des Aliments (MycSA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Chassard, Christophe, Le Prieur, Stéphanie, Ecologie, Société et Evolution (ex-Ecologie, Systématique et Evolution) (ESE), AgroParisTech-Université Paris-Saclay-Centre National de la Recherche Scientifique (CNRS), Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), Université de Brest (UBO), ANR-19-CE20-0002,FUNGADAPT,Mécanismes d'adaptation chez les Penicilllium utilisés dans les produits fermentés, Foulongne-Oriol, Marie, Caron, Thibault