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Mozzarella Cheese Stretching: A Minireview [PDF]
Food Technology and Biotechnology, 2021 Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this minireview is to provide information about the stretching step and the effect of the main factors on ...
Mônica Correia Gonçalves +1 more
doaj +5 more sources
Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita” [PDF]
FoodsBackground: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season ...
Amalia Piscopo +6 more
doaj +3 more sources
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 +6 more
doaj +2 more sources
Water soaking improves pizza bake properties of fat-free mozzarella cheese shreds [PDF]
JDS CommunicationsFat-free mozzarella is valued for its low-calorie, low-fat nutrition, but suffers from poor melting, excessive browning, and rubbery texture when baked, limiting its appeal.
Suresh Sutariya, Prafulla Salunke
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Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping [PDF]
FoodsThis study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out ...
Jakub Biegalski, Dorota Cais-Sokolińska
doaj +2 more sources
Italy, the Statistical Paradise in the Abundance’s Art [PDF]
Annals of Dunarea de Jos University. Fascicle I : Economics and Applied Informatics, 2022 The great variety of Italian fish such as European anchovy, European seabass, Atlantic cod which if is salted is called baccalà, gilt-head seabream, swordfish, sole, bluefin tuna fascinates through a lot of techniques applied in the achievement of ...
Gabriela OPAIT
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Buffalo Milk as a Source of Probiotic Functional Products
Microorganisms, 2021 In the past two decades, consumption of food has been accruing due to its health claims which include gastrointestinal health, improved immunity, and well-being.
Márcio Vargas-Ramella +6 more
doaj +1 more source
Foods, 2021 High-moisture mozzarella is a pasta filata cheese manufactured from cow or buffalo milk that has spread all over the world. Its manufacturing from the milk of small ruminants (goat and sheep) has been recently proposed to innovate this ailing sector ...
Michele Faccia +4 more
doaj +1 more source
Characterisation of Cooked Cheese Flavour: Non-Volatile Components
Foods, 2023 This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction.
Rosa C. Sullivan +5 more
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Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation [PDF]
, 2020 This study aimed to evaluate the effects of the use of chickpea meal in substitution of soybean meal on plasma metabolites, reproductive response, milk yield and composition and milk coagulation traits of primiparous buffaloes in early lactation ...
Aiello, Alessandra +6 more
core +2 more sources