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Palabras clave – provistas por la editorial

milk composition; Parmigiano Reggiano cheese; cheese-making efficiency; curd fines; cheese-making losses; zinc; ewes’ milk cheese; rumenic acid; zinc-dependent enzyme; volatile compound; cheesemaking; donkey milk; fatty acids; sensory analysis; VOC; starch; yogurt; rheology; sensory; texture; defatted cheese; peptides; amino acids; bioactivity; digestibility; cheese quality; mountain cheese; fatty acid profile; volatile organic compounds; sensory properties; milk clotting; cheese; kiwifruit; actinidin; nutraceutical properties; microstructure; Raman spectroscopy; confocal laser scanning microscopy; cheese freezing; cream cheese; NMR spectroscopy; cryoprotectants; black tea; acidified dairy gel; textural property; antioxidant capacity; functional yogurt; fenugreek and Moringa oleifera seed flours; total phenolic content; antioxidant activity; antibacterial activity; mineral content; Rubus suavissimus S. Lee (Chinese sweet tea); antioxidant; anticancer; antihypertensive; polymerized goat milk whey protein; soy isoflavones; nanoparticle; physicochemical property; milk fat globules; bovine milk proteins; milk fat globule membrane; comparative proteomics; infant formula preparation; n/a; panela cheese; angiotensin-converting enzyme inhibition; probiotic addition; DPPH; ABTS