Results 21 to 30 of about 619,660 (81)
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Cottage cheese quality and shelf life are global challenges, but natural preservatives like mustard seed powder are used due to their antioxidant and antimicrobial properties. This study examines different percentages of mustard powder (C [0%], B1 [0.05%], B2 [0.1%], and B3 [0.15%]) and storage times (T0 [0], T1 [4], T2 [8], T3 [12], and T4 [15] days ...
Biresaw Demelash Abera +3 more
wiley +1 more source
Optimization of Ricotta Cheese Yield Using Response Surface Methodology
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Mozzarella whey, due to its rich nutritional composition, offers considerable potential for value‐added dairy products. Ricotta cheese, a heat‐ and acid‐coagulated product, is traditionally derived from whey. This study is aimed at utilizing response surface methodology (RSM) to optimize the yield of ricotta cheese from mozzarella whey, focusing on key
Jamal Mahmoud-Mineh +2 more
wiley +1 more source
International Journal of Dairy Technology, Volume 78, Issue 4, October–December 2025.Pilot‐scale testing in a CIP test‐bed demonstrates a low‐temperature (50°C) enzymatic CIP process shows comparable efficacy to traditional high‐temperature (75°C) caustic cleaning for milk fouling removal. These validated results present a practical, energy‐efficient, and biodegradable alternative to support the dairy industry's sustainability goals ...
Karan J Pant +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 3, Issue 3, September 2025.Buffalo (Bubalus bubalis) production represents a sustainable alternative to meet the growing demand for high‐quality proteins. Particularly, buffalo milk stands out for its excellent nutritional profile and technological potential, making it a valuable resource for the dairy industry.
Franco Emanuel Vasile +4 more
wiley +1 more source
Understanding the Pizza Baking Properties of Low Moisture Part Skim (LMPS) Mozzarella Cheese [PDF]
, 2023 Mozzarella cheese is expected to melt, stretch, release free oil and exhibit browning and blistering when baked on pizza. This research aimed to investigate the effects of different starter cultures (based on lactose and galactose utilizing ability) and ...
Verma, Anjali
core +1 more source
Development of a Vegan Cheese Alternative Using Amaranth Flour as a Potential Functional Food
Sustainable Food Proteins, Volume 3, Issue 3, September 2025.The present article describes the development of a vegan cheese alternative based on amaranth and characterizes its techno‐functional, sensorial, and some biological aspects. The results suggest that this product meets techno‐functional and sensorial expectations and offers potential antithrombotic health benefits for its consumers, constituting a ...
María Agustina Manso +2 more
wiley +1 more source
, 2021 Low-moisture mozzarella cheese (LMMC) is commonly shredded before packaging, however, the effects of shredding are not fully understood. Industrially-produced block and shredded LMMC were studied during 8 weeks of storage at 4 °C. Cheese shredded on 15 d
Pax, AP, Gras, SL, Kentish, SE, Ong, L
core +1 more source
International Journal of Dairy Technology, Volume 78, Issue 3, July–September 2025.Combining visual and textual prompts in a simulated cafeteria increased the selection of healthier dairy options, such as yoghurt and white cheese, among adolescents and young adults. This low‐cost educational nudge may support healthier eating habits during a critical stage of dietary habit formation.
Elson Rogerio Tavares Filho +9 more
wiley +1 more source
Production of mozzarella cheese
, 2020 A production workshop has been designed to produce 500 kg of mozzarella cheese and 500 kg of mozzarella soaked in oil with rosemary. It was estimated that the production of mozzarella cheese will require 10,100 kg of milk, enzyme, yeast, calcium chloride,
Lukauskas, Tomas
core
Probiotic Dairy Innovations: Exploring Buffalo Milk Potential for Food Product Development
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Buffalo milk has emerged as a promising substrate for probiotic dairy innovations due to its distinctive nutritional profile and diverse microbial community. This review critically examines the current knowledge on buffalo milk and its potential applications in developing functional probiotic dairy products.
Mst. Umme Habiba +5 more
wiley +1 more source