March 8, 2025
If you have ever seen blue cheese, you must have asked yourself where do these blue veins come from? These veins are caused by Penicillium roqueforti […]
March 5, 2025
The phenomenon of the formation of eyes in cheese has attracted the attention of scientists since the beginning of cheese research. The scientists’ research in 1971 […]
March 5, 2025
The structure and rheological properties of acid-induced milk gels are influenced by many factors such as milk protein concentration, whey protein/casein ratio, fat content, homogenization, pasteurization […]