Results 91 to 100 of about 6,021 (208)
SIFAT FUNGSIONAL KEJU MOZZARELLA DENGAN PENGGUNAAN SARI JERUK NIPIS PADA KONSENTRASI BERBEDA [PDF]
SIFAT FUNGSIONAL KEJU MOZZARELLA DENGAN PENGGUANAAN SARI JERUK NIPIS PADA KONSENTRASI BERBEDA Muhammad Nur Ikhsan (12080112589) Di bawah bimbingan Irdha Mirdhayati dan Sadarman INTISARI Keju mozzarella merupakan salah satu jenis keju lunak yang ...
MUHAMMAD NUR IKHSAN, -
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Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate
Journal of Veterinary Medical Research, 2007 Thirty samples of Mozzarella cheese (15 made traditionally from raw milk in Tripoli city (Libya) and other 15 imported samples sold in markets related to different brand names) were examined bacteriologically for their total bacterial count ...
A. M. Garbaj +3 more
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Dynamics of salt diffusion and yield of three types of goat's milk cheese
Mljekarstvo, 2001 This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th ...
Sonja Srbinovska +4 more
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, 2015 The chemical, functional, and sensory qualities, yield and product cost of mozzarella cheese from three different types of milk were assessed. Experimental treatments included mozzarella cheese from goat\u27s milk (T1), mozzarella cheese from cow\u27s ...
Malinao, Glacelle Alyne C
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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
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Rheology and processing of mozzarella cheese
, 2008 Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature.
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TOTAL ASAM LAKTAT, RENDEMEN, pH DAN WARNA KEJU MOZZARELLA DENGAN PENGGUNAAN SARI JERUK NIPIS PADA KONSENTRASI YANG BERBEDA [PDF]
TOTAL ASAM LAKTAT, RENDEMEN, pH DAN WARNA KEJU MOZZARELLA DENGAN PENGGUNAAN SARI JERUK NIPIS PADA KONSENTRASI YANG BERBEDA Muhammad Farhan Dwiokta (1208011637) Di bawah bimbingan Irdha Mirdhayati dan Muhamad Rodiallah INTISARI Keju ...
MUHAMMAD FARHAN DWIOKTA, -
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Bazı tıbbi aromatik bitkilerin Mozzarella peynirinin bazı özellikleri üzerine etkisi [PDF]
, 2019 Araştırmacılar; Oktay Yerlikaya, Ecem Akın, Yıldız Bayram, Demet KaramanAraştırma projesi -- Ege Üniversitesi, 2019Bu çalışmada üretimi Mozzarella peynirinin fonksiyonel özellikleri tıbbi ve aromatik bitkilerin (kekik; Origanum onites L., biberiye ...
Kınık, Özer
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, 1993 Variables affecting the physical properties of Mozzarella cheese were investigated. The effects of various milk-clotting enzymes were examined. The type of milk coagulating enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese.
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Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2013 This study aimed to evaluate the efficiency of stretching in the reduction of pathogens when compared to milk pasteurization, the official method to ensure safe cheese production. Whole buffalo milk was contaminated with Mycobacterium fortuitum, Listeria
D.C. Raimundo +7 more
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