In the search to improve the sustainability of the food supply chain, the market for plant-based cheese analogs is growing. However, sensory defects, particularly related to flavor, remain a challenge. Here we developed a hybrid plant-dairy cheese th...
The acceptance of a food product by the consumer depends, as the most important factor, on its sensory properties. Therefore, it is clear that the food industry needs to know the perceptions of sensory attributes to know the acceptability of a produc...
Parmigiano Reggiano cheese is one of the most appreciated Italian foods on account of its high nutrient content and taste. Due to its high cost, these characteristics make this product subject to counterfeiting in different forms. In this study, an a...
This study addresses the prediction of the somatic cell counts of the milk used in the production of sheep cheese using artificial neural networks. To achieve this objective, the neural network was designed using 33 parameters of the physicochemical ...
Dairy product recalls and dairy-related illnesses are often the result of contamination with Listeria monocytogenes, which can occur throughout the dairy production and supply chains. The use of antimicrobial compounds is one practical approach for c...
Engineering optimization is an actual goal in manufacturing and service industries. In the tutorial we represented the concept of traditional parametric estimation models (Factorial Design (FD) and Central Composite Design (CCD)) for searching optima...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Dec 15, 2025
Traditional methods for assessing cheese's nutritional content are often labor-intensive, destructive, and environmentally taxing. This study explores the non-destructive spectral imaging technique, also called Hyperspectral Imaging (HSI) combined wi...
Archivos latinoamericanos de nutricion
Sep 1, 2015
Sheep milk is the third most consumed milk in Brazil. It is much appreciated for its nutritional status and is important for children that have problems with cow milk. Little information is known about the chemical, physical and microbiological compo...
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