Results 101 to 110 of about 6,021 (208)

Alterazione giallo-arancio di mozzarella

, 2003
Pseudomonas stutzeri and P. jessenii have been identified as the responsible agents of yellow-orange discolouration of Mozzarella cheese. Water which was used for preparation (cooling and brine water) is considered to be the source of the ...
COMI, Giuseppe, CANTONI C, IACUMIN, Lucilla   +2 more
core   +1 more source

The Utilization of Keprok Orange Fruit (Citrus reticulata) Juice in Mozarella Cheese Manufacturing

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The aim of this study was to know the effect of Keprok Orange Fruit (Citrus reticulata) Juice as a direct acidification to yield, meltability, stretchability, protein and moisture content to Mozarella cheese.
Wiwit Hartono, Purwadi Purwadi
doaj  

I comportamenti di consumo di fronte ai rischi alimentari: tra ansia e rimozione. Il caso della mozzarella di bufala campana

, 2009
The paper focuses on consumer behaviour in front of emerging food risk factors. At the centre of the analysis is the relationship between food safety and consumption of a typical local cheese (mozzarella) following news of the «rubbish emergency» in ...
FRANCHI, MAURA, ZILIANI, Cristina
core  

Mozzarella di Bufala Campana: Memory and Future of an Integrated Production Chain

, 2015
ITALIAN HERITAGE: THE LANSDCAPE OF MOZZARELLA DI BUFALA CAMPANA ...
ALBOLINO, Ornella
core   +1 more source

The texture and microstructure of mozzarella cheese as affected by fat content, EPS producing starter culture and fat replacers

, 2000
The main goal of this study was to manufacture low fat mozzarella cheeses using fat replacers having similar texture and microstructure characteristics as full fat\ud mozzarella.
Bhaskaracharya, Raman K
core  

Aflatoxin M₁ Enrichment in Buffalo Mozzarella and Ricotta: Case Study on Naturally Contaminated Milk and Exploratory Analysis of Sterigmatocystin and Aflatoxicol. [PDF]

Molecules
Cossu M, Sdogati S, Sanna A, Orsini S, Pecorelli I, Pacini T, Giangolini G, Condoleo R, Boselli C, D'Onofrio V.   +9 more
europepmc   +1 more source

Spoilage-Associated Bacteria in Fresh Cow Cheeses: Diversity, Spoilage-Related Changes, Quantification and Identification Approaches-A Scoping Review. [PDF]

Microorganisms
Anchundia M, Santacruz S.
europepmc   +1 more source

Sensory, Physical, and Functional Properties of Part-Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture. [PDF]

J Food Sci
Rehberger K, Clark S, Ünlü G, Joyner H, Ross CF.   +4 more
europepmc   +1 more source

Functional Reduced-Fat Mozzarella Cheese from "Essential Oil-Fed" Milk and Inulin Fortification. [PDF]

Foods
Antonino C, Natrella G, Caliandro P, Forte L, Pasqualone A, Faccia M.   +5 more
europepmc   +1 more source

Effects of Rice Bran Oil Shortening Substitution on Physicochemical and Functional Properties of Plant-Based Mozzarella Cheeses. [PDF]

Foods
Vatthanakul S, Theprugsa P, Jewsuwan N, Prinyawiwatkul W.   +3 more
europepmc   +1 more source