Results 11 to 20 of about 972 (284)

Influence of fat content and other variables on the Cremoso Argentino cheese meltability [PDF]

Grasas y Aceites, 2004
The influence of the fat content, pH, the ripening degree and the incorporation of whey proteins, by two different methods, on the meltability of Cremoso Argentino cheese was examined.
Diego J. Mercanti, Irma V. Wolf, Carlos A. Meinardi, Mario C. Candioti, Carlos A. Zalazar   +4 more
doaj   +2 more sources

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

Foods, 2020
The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods.
Nabila Gulzar, Aysha Sameen, Rana Muhammad Aadil, Amna Sahar, Saima Rafiq, Nuzhat Huma, Muhammad Nadeem, Rizwan Arshad, Iqra Muqadas Saleem   +8 more
doaj   +2 more sources

The Optimum Concentration of Lime Juice as Acidifier on Mozzarella Cheese Manufacturing [PDF]

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The objectives of current research were to study the potency of lime juice as acidifier on Mozarella cheese physical quality. The method used in this research was completely randomized design.
Purwadi Purwadi
doaj   +1 more source

Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier [PDF]

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The research about production of Mozzarella cheese used lime juice as an acidifier was aimed to study its potency on physical quality of Mozzarella cheese.
Purwadi Purwadi
doaj   +1 more source

A new method in wavelength selection for texture prediction of Mozzarella by Hyperspectral imaging

Applied Food Research
In order to select the most important wavelengths to predict the rheological properties of low fat Mozzarella, five common feature selection methods were put in to a competition through developing a PLSR model. Eight rheological characteristics (hardness,
Tahereh Jahani, Mahdi Kashaninejad, Aman Mohamad Ziaifar, Alireza Soleimanipour   +3 more
doaj   +2 more sources

Physicochemical quality of cow’s milk mozzarella cheese using rennet enzyme and lime juice as a natural coagulant

Jurnal Ilmu Peternakan dan Veteriner Tropis
Cow’s milk is a natural food source rich in essential nutrients and can be processed into various value-added products, including mozzarella cheese. Although traditional mozzarella is made from buffalo milk, cow’s milk is now more commonly used due to ...
Choirul Syamsul Rizal, Ludfia Windyasmara   +1 more
doaj   +2 more sources

Trial of Lime Juice on Mozzarella Cheese Making [PDF]

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
This research which had a purpose for studying a potency of lime juice as acidifier in the making of Mozzarella cheese was done to know its influence on Mozzarella cheese physical quality. The method used in this research was Completely Randomized Design.
Purwadi Purwadi
doaj   +1 more source

Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing [PDF]

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
Data collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering
Djalal Rosyidi, Purwadi Purwadi, Fondha Teguh Eko Harjono   +2 more
doaj   +1 more source

Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties

Journal of Dairy Science, 2022
: Camel (CM) milk is used in variety of ways; however, it has inferior gelling properties compared with bovine milk (BM). In this study, we aimed to investigate the physicochemical, functional, microstructural, and rheological properties of low-moisture ...
Abdelmoneim Abdalla, Basim Abu-Jdayil, Hussah Alsereidi, Fathalla Hamed, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash   +6 more
doaj   +1 more source

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

Mljekarstvo, 2020
Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella ...
Oktay Yerlikaya, Ecem Akan, Ozge Yildiz Bayram, Ayse Demet Karaman, Ozer Kinik   +4 more
doaj   +1 more source