Concepedia

Fresh Cheese

Fresh Cheese is a type of cheese obtained by coagulation and whey drainage of milk or dairy products that is consumed without ripening (or after only minimal maturation), retaining a high moisture content and a mild, lactic flavor.

713

Publications

30.6K

Citations

2.3K

Authors

553

Institutions

Publications per year

2017–2026

142

Variants

Fresh CheesesUnripened Cheese

Parents

Children

Publications

713

Soluble nitrogen in Cheddar cheese: comparison of extraction procedures

C. N. Kuchroo, Patrick F. Fox · Milk science international/Milchwissenschaft · 1982 · 702 citations · Full text

, , +10

Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

P. Molimard, Henry-Éric Spinnler · Journal of Dairy Science · 1996 · 601 citations · Full text

, , +12

Proteolysis in cheese during ripening

Patrick F. Fox, Paul L.H. McSweeney · Food Reviews International · 1996 · 401 citations

, , +10

Enhancement of Egyptian soft white cheese shelf life using a novel chitosan/carboxymethyl cellulose/zinc oxide bionanocomposite film

Ahmed M. Youssef, Samah M. El‐Sayed, Hoda S. El‐Sayed et al. · Carbohydrate Polymers · 2016 · 279 citations

, , +14

Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers

Nurcan Koca, Mustafa Metin · International Dairy Journal · 2003 · 275 citations

, , +16

1–5 of 713

Authors

2.3K

  1. FK
    F.V. Kosikowski

    Cornell University, United States

    16 publications · 412 citations

    13

    h-index

  2. PF
    Patrick F. Fox

    University College Cork, Ireland

    11 publications · 1.7K citations

    11

    h-index

  3. AT
    A.J. Trujillo

    Universitat Autònoma de Barcelona, Spain

    8 publications · 307 citations

    8

    h-index

  4. JV
    Jean-Christophe Vuillemard

    Université Laval, Canada

    7 publications · 268 citations

    7

    h-index

  5. BG
    B. Güamis

    Universitat Autònoma de Barcelona, Spain

    7 publications · 362 citations

    7

    h-index

1–5 of 2.3K

Institutions

553

  1. University of Wisconsin–Madison

    Madison, United States

    18 h-index

    58 publications

    3.7K citations

  2. University College Cork

    Cork, Ireland

    18 h-index

    47 publications

    3.8K citations

  3. Cornell University

    Ithaca, United States

    14 h-index

    38 publications

    926 citations

  4. Universitat Autònoma de Barcelona

    Cerdanyola del Vallès, Spain

    13 h-index

    56 publications

    2.3K citations

  5. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    12 h-index

    39 publications

    1.7K citations

  6. University of Bari Aldo Moro

    Bari, Italy

    12 h-index

    34 publications

    1.7K citations

  7. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    11 h-index

    33 publications

    1.1K citations

  8. Utah State University

    Logan, United States

    10 h-index

    27 publications

    988 citations

1–8 of 553

Venues

  1. Journal of Dairy Science

    JDS · 146 publications · 6.3K citations

    47

    h-index

  2. International Dairy Journal

    71 publications · 3.9K citations

    37

    h-index

  3. LWT

    46 publications · 1.8K citations

    27

    h-index

  4. Food Chemistry

    33 publications · 1.5K citations

    23

    h-index

  5. Journal of Dairy Research

    21 publications · 874 citations

    18

    h-index

1–5