Recently Published in Journal of Food Science
DRIFT-FOOD is proud to share our new article just published in the Journal of Food Science entitled Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities.
This study explores the rich tradition of Czech cheeses, from PGI-protected varieties like Olomoucké tvarůžky and Jihočeská Niva to lesser-known artisanal types. We highlight their production methods, chemical profiles, and sensory characteristics—filling critical gaps in scientific knowledge.
Authors: Sandra Teresita Martín-del-Campo, Alexa Pérez-Alva, Diana Karina Baigts-Allende
