Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]
, 2010 This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
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Functionality of Low Fat Mozzarella Cheese
, 1996 Low fat Mozzarella cheese was made from milks containing casein to fat ratios of 3.0, 5.0, 7.0, and 8.0. Prior to addition of rennet, milk was pasteurized at 79°C for 28 s and then acidified to pH 6.0 with lactic acid.
Oberg, C. J. +2 more
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DEVELOPMENT OF VEGAN MOZZARELLA-LIKE CHEESE WITH EXTRUDED FAVA PROTEIN
, 2021 Fava protein-based cheese prototypes, mimicking properties of conventional Mozzarella cheese, were prepared with extruded and unextruded fava protein and studied to find out if extrusion processing could improve the functionality of fava protein isolate.
Zeng, Chen
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Impact of different casein to fat ratios on the physicochemical composition, functionality and sensory quality of mozzarella cheese [PDF]
, 2016 Cheese is widely used as an ingredient in prepared foods to add taste, texture and nutritional quality. Mozzarella cheese is pasta filata product, manufactured in various shapes and used as pizza ingredient.
Sattar, Muhammad Umair; National Institute of Food Science and Technology +2 more
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Sensitive determination of lysinoalanine for distinguishing natural from imitation mozzarella cheese
, 1996 A new method of reverse-phase HPLC was used to determine the crosslinked amino acid lysinoalanine in natural Mozzarella cheese, dairy-based substitutes, and related ingredients.
P. Resmini +3 more
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Propriedades de queijo tipo minas frescal probiótico do leite de búfala (Bubalus bubalis) e o seu emprego como matriz protetora de Bifidobacterium BB-12 [PDF]
, 2014 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.Este trabalho visou elucidar o efeito da adição de Bifidobacterium BB-12 em um queijo tipo Minas ...
Verruck, Silvani
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Teff and maize starches-lipid complexes as fat replacers in a low calorie Mozzarella imitation cheese [PDF]
, 2013 Dissertation (MSc (Food Science))--University of Pretoria, 2013.Consumer awareness of diseases such as cardiovascular disease has driven policies to reduce amounts of fat in the diet.
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, 2022 This file includes data collected from the measurement of physicochemical properties, functional properties and microstructure of low-fat Mozzarella cheese.
Deju Zhang (9066779)
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, 2010 Resursă electronicăIn this article we will discover the preparation stage of mozzarella cheese and about its benefits on our ...
ZAHARIA, Mircea
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Mozzarella Cheese Stretching: A Minireview [PDF]
, 2021 Rastezanje sira mozzarella je termomehanički postupak na koji utječu različiti čimbenici, kao što su pH-vrijednost, kiselost, vrijeme rastezanja i temperatura.
Haíssa Roberta Cardarelli +3 more
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