technological characteristics and ripening time, have been examined. The selected cheeses were made in a local factory (Reefy for dairy goods, Al Nubaria, Egypt). For all the cheese types, three independent batches of milk were used in the manufacture. In each batch, 3 replicates were manufact...
precipitation together with the calf rennet. Additionally, lactose-fermenting yeasts can contaminate NSW and co-exist with starter LAB [30]. In PR NWSKluyveromyces marxianuswas the dominant yeast species [30,31]. This food-grade yeast is an emerging cell factory proposed as bioethanol producer [...
For example, in Denmark, 3% of the population declared themselves vegetarians in 2022, in comparison to 1.8% in 2017. In the age range of 18 to 34 years old, the numbers rise to 7.4% [5]. This can be seen in the development of new plant-based analogues, such as meat substitutes [...
2.2. System Boundaries In order to separate the systems, first, the raw milk production of a regional dairy farm was assessed and after, a cheese factory from the milk to cheese processes, until the retail distribution was analysed. The boundaries considered on both assessed systems are as ...