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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 +2 more
exaly +4 more sources
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 +3 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
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
doaj +1 more source
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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EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE [PDF]
Journal of Food and Dairy Sciences, 2015 Low-moisture Mozzarella cheese (LMMC) was manufactured from cow milk (control) and from standardized buffalo milk (SBM, 3 % fat) by partial substitution of NaCl with KCl. LMMC was made and salted with 4 salt mixtures: NaCl only, 3 NaCl: 1 KCl, 1 NaCl: 1
W. Nasr
doaj +1 more source
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
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THE EFFECT OF DIRECT ACIDIFICATION BY DIFFERENT ACIDULANTS ON THE PROPERTIES OF MOZZARELLA CHEESE [PDF]
Journal of Food and Dairy Sciences, 2014 To study the effect of direct acidification either by using organic acids or natural source of these acids on the properties and quality of Mozzarella cheese, Lactic and acetic acids as organic acids and lemon, orange and pomegranate juice were used in ...
M. Abo-srea, M. Abd El Aziz
doaj +1 more source