Results 111 to 120 of about 24,147 (244)
Современная наука и инновации, 2022 This article explores the effect of various cheeses in pizza recipes on the physicochemical and organoleptic characteristics of finished products.
A. V. Borisova +2 more
doaj
Acta Scientiarum: Technology, 2013 The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil.
Silvana Aparecida da Silva Corradini +5 more
doaj +1 more source
Comparison of natural Mozzarella cheese with acid casein based Mozzarella cheese analogue [PDF]
Indian Journal of Dairy Science, 2021 Chetan Dharaiya +3 more
openaire +1 more source
THE IMPACT OF BIG-BOX STORES ON RETAIL FOOD PRICES AND THE CONSUMER PRICE INDEX [PDF]
Over the past 10 years, the growth of nontraditional retail food outlets has transformed the food market landscape, increasing the variety of shopping and food options available to consumers, as well as price variation in retail food markets. This report
Leibtag, Ephraim S.
core +1 more source
Genetics and Molecular Biology, 2008 Mozzarella cheese is traditionally prepared from bubaline (Bubalus bubalis) milk, but product adulteration occurs mainly by addition of or full substitution by bovine milk.
Antonio R. Otaviano +5 more
doaj +1 more source
Biofilm formation by B. licheniformis isolated from whey protein concentrate 80 powder as a potential source of product contamination : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2018 This study aimed to examine biofilm formation of Bacillus licheniformis isolated from whey protein concentrate 80 (WPC80) as a potential source of contamination in the manufacture of WPC.
Md Zain, Siti Norbaizura binti
core
Scientia Agricola, 1993 O presente trabalho teve por objetivo verificar a composição química e nutricional do queijo e iogurte elaborados com leite de búfala e comparados com aqueles elaborados com leite de vaca.
M.R. Verruma +2 more
doaj +1 more source
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese.
Food microbiology, 2019 The microbiota of different types of Italian high-moisture Mozzarella cheese produced using cow or buffalo milk, acidified with natural or selected cultures, and sampled at the dairy or at the mass market, was evaluated using a Next Generation Sequencing
Marilena Marino +8 more
semanticscholar +1 more source
IDENTIFYING THE EFFECTS OF GENERIC ADVERTISING ON THE HOUSEHOLD DEMAND FOR FLUID MILK AND CHEESE: A TWO-STEP PANEL DATA APPROACH [PDF]
A two-step model with sample selection is applied to panel data of U.S. households to estimate at-home demand for fluid milk and cheese, incorporating advertising expenditures.
Chung, Chanjin +4 more
core +1 more source