{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T05:12:20Z","timestamp":1760505140625,"version":"build-2065373602"},"reference-count":58,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2025,10,12]],"date-time":"2025-10-12T00:00:00Z","timestamp":1760227200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100011956","name":"California State University Agricultural Research Institute","doi-asserted-by":"crossref","award":["22-02-103"],"award-info":[{"award-number":["22-02-103"]}],"id":[{"id":"10.13039\/100011956","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Pacific Coast Coalition Dairy Business Innovation Initiative","award":["AM22DBICA1012"],"award-info":[{"award-number":["AM22DBICA1012"]}]},{"DOI":"10.13039\/100000001","name":"NSF","doi-asserted-by":"publisher","award":["2217874"],"award-info":[{"award-number":["2217874"]}],"id":[{"id":"10.13039\/100000001","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100008134","name":"California State University","doi-asserted-by":"crossref","id":[{"id":"10.13039\/100008134","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Mathematics IRA Fund"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study evaluated the effects of wine-soaking on cow\u2019s milk pressed cheese properties and developed a standardized cheesemaking procedure. Cheese was soaked in Cabernet Sauvignon and Alicante Bouschet red wines for two soaking periods of four days after the brining process. The physicochemical, microbiological, and volatile composition were evaluated, along with consumer sensory evaluation. After 60 days of ripening, wine-soaked cheeses had statistically lower salt and moisture levels, with higher protein and fat content than the unsoaked cheeses. Alicante Bouschet cheeses have a darker purple-red color than Cabernet Sauvignon. The microbiological analysis found no significant differences across treatments and samplings. The most representative volatile compounds in wine-soaked cheeses were esters and ketones. Principal Components Analysis on the volatile compounds showed a clear separation between the two wine-soaked cheeses and the control cheese. For example, Cabernet-soaked cheese had higher levels of phenylethyl alcohol and 2-phenylethyl acetate (floral aromas), while Alicante-soaked cheese was distinguished by nonanal (fruity and grassy aroma). Sensory results showed preferences for the overall liking, flavor, and rind color for the wine-soaked cheeses over the control. Consequently, a standardized recipe for wine-soaked pressed cheese was developed, along with specific parameters for the soaking process to ensure a well-received product.<\/jats:p>","DOI":"10.3390\/foods14203475","type":"journal-article","created":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T10:37:14Z","timestamp":1760438234000},"page":"3475","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Evaluating the Influence of Two Different Red Wines on the Physicochemical Properties, Volatile Compound Profiles, and Sensory Attributes of Wine-Soaked Pressed Cheeses"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8371-5893","authenticated-orcid":false,"given":"Paulina","family":"Freire","sequence":"first","affiliation":[{"name":"Department of Food Science and Nutrition, California State University, Fresno, CA 93740, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Daniel","family":"Olmos","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, California State University, Fresno, CA 93740, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7302-6699","authenticated-orcid":false,"given":"Miguel A.","family":"Pedroza","sequence":"additional","affiliation":[{"name":"Department of Wine and Viticulture, California Polytechnic State University, San Luis Obispo, CA 93407, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jack","family":"Adamson","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Sacramento State University, Sacramento, CA 95819, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Reem","family":"Elkhalil","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Sacramento State University, Sacramento, CA 95819, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Madison","family":"Atwood","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Sacramento State University, Sacramento, CA 95819, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7314-7060","authenticated-orcid":false,"given":"Justin P.","family":"Miller-Schulze","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Sacramento State University, Sacramento, CA 95819, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9053-9832","authenticated-orcid":false,"given":"Carmen C.","family":"Licon","sequence":"additional","affiliation":[{"name":"Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, CA 93407, USA"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"6283","DOI":"10.3168\/jds.2020-19345","article-title":"American Artisan Cheese Quality and Spoilage: A Survey of Cheesemakers\u2019 Concerns and Needs","volume":"104","year":"2021","journal-title":"J. Dairy Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"2506","DOI":"10.3168\/jds.2006-433","article-title":"A Cost and Returns Evaluation of Alternative Dairy Products to Determine Capital Investment and Operational Feasibility of a Small-Scale Dairy Processing Facility","volume":"90","author":"Becker","year":"2007","journal-title":"J. Dairy Sci."},{"key":"ref_3","first-page":"27","article-title":"Wine Industry and Wine Markets: Dynamics, Challenges and Implications of Globalization","volume":"9","author":"Mittelman","year":"2024","journal-title":"AGROFOR Int. J."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Galmarini, M.V., Dufau, L., Loiseau, A.L., Visalli, M., and Schlich, P. (2018). Wine and Cheese: Two Products or One Association? A New Method for Assessing Wine-Cheese Pairing. Beverages, 4.","DOI":"10.3390\/beverages4010013"},{"key":"ref_5","unstructured":"(2025, September 28). \u201cGuffanti Formaggi\u201d Formaggio Ubriacato. Available online: https:\/\/guffantiformaggi.com\/en\/cheese\/formaggio-ubriacato\/."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"154","DOI":"10.1016\/j.smallrumres.2012.04.008","article-title":"Physicochemical Study of Murcia al Vino Cheese","volume":"106","author":"Ferrandini","year":"2012","journal-title":"Small Rumin. Res."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"2689","DOI":"10.3168\/jds.2006-654","article-title":"Characterization of Italian Cheeses Ripened under Nonconventional Conditions","volume":"90","author":"Buchin","year":"2007","journal-title":"J. Dairy Sci."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Gyenge, L., Erd\u0151, K., Albert, C., Laslo, \u00c9., and Salamon, R.V. (2024). The Effects of Soaking in Salted Blackcurrant Wine on the Properties of Cheese. Heliyon, 10.","DOI":"10.1016\/j.heliyon.2024.e34060"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1452","DOI":"10.1016\/j.foodchem.2007.05.025","article-title":"Characterization of a Traditional Semi-Hard Italian Cheese Produced by Soaking in Wine","volume":"105","author":"Innocente","year":"2007","journal-title":"Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"2788","DOI":"10.3168\/jds.2011-4733","article-title":"Influence of Lamb Rennet Paste on the Lipolytic and Sensory Profile of Murcia al Vino Cheese","volume":"95","author":"Ferrandini","year":"2012","journal-title":"J. Dairy Sci."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1111\/1541-4337.12332","article-title":"Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-ripened Cheese","volume":"17","author":"Bertuzzi","year":"2018","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_12","unstructured":"Preedy, V. (2014). Chapter 28. Changes in Volatile Compounds of Cheese. Processing and Impact on Active Components in Food, Academic Press."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"5622","DOI":"10.3168\/jds.2021-21697","article-title":"Identification of Aroma-Active Compounds in Cheddar Cheese Imparted by Wood Smoke","volume":"105","author":"Rizzo","year":"2022","journal-title":"J. Dairy Sci."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1034","DOI":"10.3168\/jds.2017-13141","article-title":"Effect of Different Forage Types on the Volatile and Sensory Properties of Bovine Milk","volume":"101","author":"Faulkner","year":"2018","journal-title":"J. Dairy Sci."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Garofalo, G., Busetta, G., Alfonzo, A., Francesca, N., Moschetti, G., Settanni, L., and Gaglio, R. (2022). Effetto Dell\u2019immersione in Vino Rosso Sul Profilo Microbiologico, Contenuto Totale in Composti Fenolici e Aspetti Sensoriali Di Un Formaggio Ovino a Pasta Pressata. Sci. E Tec. Latt. Casearia, 72.","DOI":"10.36138\/STLC.02.2022.02"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1111\/j.1745-459X.2006.00069.x","article-title":"Sensorial Characteristics during Ripening of the Murcia al Vino Goat\u2019s Milk Cheese: The Effect of the Type of Coagulant Used and the Size of the Cheese","volume":"21","author":"Tejada","year":"2006","journal-title":"J. Sens. Stud."},{"key":"ref_17","unstructured":"AOAC (2000). AOAC Official Method 989.10. Coliform and Escherichia Count in Food. Dry Rehydratable Film Method (PetrifilmTM Method). Official Methods of Analysis of AOAC International, Association of Official Analytical Chemists."},{"key":"ref_18","unstructured":"AOAC (2002). AOAC Official Method 996.02. Coliform Count in Dairy Products. Official Methods of Analysis of AOAC International, Association of Official Analytical Chemists."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"4263","DOI":"10.3168\/jds.2012-5389","article-title":"Chemical, Microbiological, Textural, Color, and Sensory Characteristics of Pressed Ewe Milk Cheeses with Saffron (Crocus sativus L.) during Ripening","volume":"95","author":"Carmona","year":"2012","journal-title":"J. Dairy Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1016\/S0308-8146(02)00509-5","article-title":"Application of Absorbance Values Used in Wineries for Estimating CIELAB Parameters in Red Wines","volume":"81","year":"2003","journal-title":"Food Chem."},{"key":"ref_21","unstructured":"(2025, July 07). ColorDesigner LAB to RGB Color Converter. Available online: https:\/\/colordesigner.io\/convert\/labtorgb."},{"key":"ref_22","first-page":"48","article-title":"Evaluation of Consumers Acceptability of Cassava Cooked Paste (EBA) Using 9-Points Hedonic, Jar, and Cata Methods","volume":"4","author":"Osunbade","year":"2021","journal-title":"Int. J. Multidiscip. Res. Publ. (IJMRAP)"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"569","DOI":"10.17509\/ajse.v4i3.76092","article-title":"An Application of Statistical Testing: A Guide to Basic Parametric Statistics in Educational Research Using SPSS","volume":"4","author":"Rahayu","year":"2024","journal-title":"ASEAN J. Sci. Eng."},{"key":"ref_24","first-page":"30","article-title":"Evaluation of Volatile Compounds of Red and White Wine Treated Dil Cheese during Refrigerated Storage","volume":"1","author":"Guler","year":"2014","journal-title":"Front. Food Sci. Technol."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Gaglio, R., Barbaccia, P., Barbera, M., Restivo, I., Attanzio, A., Maniaci, G., Di Grigoli, A., Francesca, N., Tesoriere, L., and Bonanno, A. (2021). The Use of Winery By-Products to Enhance the Functional Aspects of the Fresh Ovine \u201cPrimosale\u201d Cheese. Foods, 10.","DOI":"10.3390\/foods10020461"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1021\/bk-2022-1406.ch001","article-title":"Aging of Hispanic Cheese","volume":"1406","author":"Tunick","year":"2022","journal-title":"ACS Symp. Ser."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Giroux, H.J., Lemaire, N., and Britten, M. (2022). Effect of Cheese Composition and Cheese-Making Conditions on Salt and Moisture Transfer during Brining. Int. Dairy J., 129.","DOI":"10.1016\/j.idairyj.2022.105325"},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Fox, P.F., Guinee, T.P., Cogan, T.M., and McSweeney, P.L.H. (2017). Fundamentals of Cheese Science, Springer.","DOI":"10.1007\/978-1-4899-7681-9"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Guinee, T.P., and Fox, P.F. (2017). Salt in Cheese: Physical, Chemical and Biological Aspects. Cheese: Chemistry, Physics and Microbiology, Elsevier Ltd.","DOI":"10.1016\/B978-0-12-417012-4.00013-2"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Revilla, E., Losada, M.M., and Guti\u00e9rrez, E. (2016). Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain). Beverages, 2.","DOI":"10.3390\/beverages2030018"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"228","DOI":"10.3168\/jds.2020-18450","article-title":"Effect of Anthocyanin-Absorbed Whey Protein Microgels on Physicochemical and Textural Properties of Reduced-Fat Cheddar Cheese","volume":"104","author":"Wen","year":"2021","journal-title":"J. Dairy Sci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/j.foodcont.2005.08.010","article-title":"Antibacterial Effect of Phenolic Compounds from Different Wines","volume":"18","author":"Vaquero","year":"2007","journal-title":"Food Control"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/j.foodcont.2005.07.010","article-title":"Comparison of Microflora, Chemical and Sensory Characteristics of Artisanal Manchego Cheeses from Two Dairies","volume":"18","author":"Cabezas","year":"2005","journal-title":"Food Control"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.idairyj.2015.03.004","article-title":"Biogenic Amine Content and Proteolysis in Manchego Cheese Manufactured with Lactobacillus Paracasei Subsp. Paracasei as Adjunct and Other Autochthonous Strains as Starters","volume":"47","author":"Poveda","year":"2015","journal-title":"Int. Dairy J."},{"key":"ref_35","unstructured":"(2025, June 16). USDA Food Safety and Inspection Service Microbiological Testing by Industry of Ready-to-Eat Foods Under FDA\u2019s Jurisdiction for Pathogens (or Appropriate Indicator Organisms): Verification of Preventive Controls, Available online: https:\/\/www.fsis.usda.gov\/sites\/default\/files\/media_file\/2022-03\/NACMCF_2018-2020_RTE_Testing.pdf."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Sabel, A., Bredefeld, S., Schlander, M., and Claus, H. (2017). Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria. Beverages, 3.","DOI":"10.3390\/beverages3030029"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s10123-021-00200-1","article-title":"Microbial Interactions in Alcoholic Beverages","volume":"25","author":"Reguant","year":"2022","journal-title":"Int. Microbiol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"565","DOI":"10.1111\/1471-0307.12208","article-title":"Occurrence of Moulds Associated with Ovine Raw Milk and Cheeses of the Spanish Region of Castilla La Mancha","volume":"68","author":"Palmero","year":"2015","journal-title":"Int. J. Dairy Technol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1017\/S0022029919000906","article-title":"Penicillium Commune Affects Textural Properties and Water Distribution of Hard and Extra-Hard Cheeses","volume":"87","author":"Jurado","year":"2020","journal-title":"J. Dairy Res."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"2097","DOI":"10.1021\/es5002105","article-title":"Identifying small molecules via high resolution mass spectrometry: Communicating confidence","volume":"48","author":"Schymanski","year":"2014","journal-title":"Environ. Sci. Technol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"3990","DOI":"10.1021\/jf053278p","article-title":"Comparison of Aroma Volatiles in Commercial Merlot and Cabernet Sauvignon Wines Using Gas Chromatography\u2212 Olfactometry and Gas Chromatography\u2212 Mass Spectrometry","volume":"54","author":"Rouseff","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"1237","DOI":"10.1007\/s12161-021-02225-8","article-title":"Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the S\u00e3o Francisco Valley Geographical Indication","volume":"15","author":"Olegario","year":"2022","journal-title":"Food Anal. Methods"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1051\/lait:1998329","article-title":"Characterization of Aroma Compounds in the Volatile Fraction of Soft Goat Cheese during Ripening","volume":"78","author":"Pierre","year":"1998","journal-title":"Le Lait"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"959","DOI":"10.1016\/S0958-6946(02)00124-3","article-title":"Key Odorants in Various Cheese Types as Determined by Gas Chromatography-Olfactometry","volume":"12","author":"Curioni","year":"2002","journal-title":"Int. Dairy J."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"3126","DOI":"10.1021\/jf048278o","article-title":"Characterization of Aroma Compounds Responsible for the Rosy\/Floral Flavor in Cheddar Cheese","volume":"53","author":"Cadwallader","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Waterhouse, A.L., Sacks, G.L., and Jeffery, D.W. (2024). Understanding Wine Chemistry, John Wiley & Sons.","DOI":"10.1002\/9781394258406"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/0308-8146(88)90142-2","article-title":"Production of Phenyl Ethyl Alcohol and Its Esters during Ripening of Traditional Camembert","volume":"28","author":"Roger","year":"1988","journal-title":"Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1007\/s10068-017-0045-y","article-title":"Characterization of the Differences in the Aroma of Cherry Wines from Different Price Segments Using Gas Chromatography\u2013Mass Spectrometry, Odor Activity Values, Sensory Analysis, and Aroma Reconstitution","volume":"26","author":"Xiao","year":"2017","journal-title":"Food Sci. Biotechnol."},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"Li, S., Li, Y., Du, Z., Li, B., Liu, Y., Gao, Y., Zhang, Y., Zhang, K., Wang, Q., and Lu, S. (2021). Impact of NSLAB on Kazakh Cheese Flavor. Food Res. Int., 144.","DOI":"10.1016\/j.foodres.2021.110315"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"3051","DOI":"10.1021\/jf0631732","article-title":"Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction","volume":"55","author":"Xu","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"4223","DOI":"10.3168\/jds.2012-6472","article-title":"Nonstarter Lactic Acid Bacteria Volatilomes Produced Using Cheese Components","volume":"96","author":"Sgarbi","year":"2013","journal-title":"J. Dairy Sci."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1397","DOI":"10.1016\/j.foodchem.2011.01.133","article-title":"Analysis, Occurrence and Potential Sensory Significance of Aliphatic Aldehydes in White Wines","volume":"127","author":"Ferreira","year":"2011","journal-title":"Food Chem."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"697","DOI":"10.1007\/s00217-009-1104-2","article-title":"A Quick Method for Obtaining Partition Factor of Congeners in Spirits","volume":"229","author":"Carrillo","year":"2009","journal-title":"Eur. Food Res. Technol."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Yu, C., Zhu, J., Chen, J., Yu, W., Wang, C., Gu, S., Huang, D., Pu, L., Qiu, S., and Dai, Y. (2025). (R)-Ethyl Lactate Is an Important Contributor to Fruity Flavor of Baijiu as Revealed by Chiral GC\u2013MS and Sensory Evaluation. Food Chem. X, 31.","DOI":"10.1016\/j.fochx.2025.102525"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"167","DOI":"10.5344\/ajev.1979.30.3.167","article-title":"Isoamyl Acetate\u2014A Key Fermentation Volatile of Wines of Vitis Vinifera Cv Pinotage","volume":"30","author":"Augustyn","year":"1979","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1007\/s00217-011-1627-1","article-title":"Cabernet Sauvignon Red Wine Astringency Quality Control by Tannin Characterization and Polymerization during Storage","volume":"234","author":"Chira","year":"2012","journal-title":"Eur. Food Res. Technol."},{"key":"ref_57","unstructured":"OIV (2017). Distribution of the World\u2019s Grapevine Varieties, OIV."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1016\/B978-0-12-417012-4.00001-6","article-title":"Cheese: An Overview","volume":"Volume 1","author":"Fox","year":"2017","journal-title":"Cheese: Chemistry, Physics and Microbiology"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/20\/3475\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T04:28:27Z","timestamp":1760502507000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/20\/3475"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10,12]]},"references-count":58,"journal-issue":{"issue":"20","published-online":{"date-parts":[[2025,10]]}},"alternative-id":["foods14203475"],"URL":"https:\/\/doi.org\/10.3390\/foods14203475","relation":{},"ISSN":["2304-8158"],"issn-type":[{"type":"electronic","value":"2304-8158"}],"subject":[],"published":{"date-parts":[[2025,10,12]]}}}