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The paper presents the findings of two studies on the current transformations of philosophy of history. The paper claims that those transformations outline a research field more appropriately defined as historical knowledge studies, and focused on the conditions of possibility, operation, structure, institutional praxis, critical potential and political relevance of our knowledge about history. The study provides an outline of the emergence of new problems and topics in philosophy of history based on an analysis of the contents of a prominent journal crucial to the development of the field, History and Theory, which has hosted many important debates on historical knowledge since the 1960s and whose editorial policy is recognised for its pluralism. This account of the transformation of the research field is supplemented by the findings of a study of the institutional localisation and geographic distribution of university courses in philosophy of history.

The objective of the present work was to investigate the effect of somatic cell count (SCC) of raw cow's milk on the lipolysis and oxidative processes in farmer cheese. The farmer cheese samples were produced from three different batches of raw cow's milk of low (about 100,000 cells/mL, batch L), medium (between 500,000 and 600,000 cells/mL, batch M), and high (above 1,500,000 cells/mL, batch H) SCC. The farmer cheese samples were aged and cold-stored at 4 ± 1°C for three and ten months, respectively. Lipolysis in the farmer cheese samples was evaluated by monitoring the changes in cheese fatty acid values and peroxide values, as well as the changes in the fatty acid profile. Results indicated intensive lipolysis during aging and cold storage of batch H; increased concentrations of short-chain fatty acids as well as a higher percentage of saturated fatty acids were observed. It can thus be concluded that the accelerated lipolysis in farmer cheese samples made from raw cow's milk with high SCC could cause some quality defects, and reduce cheeses' shelf life.