Results 131 to 140 of about 24,147 (244)

Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization Métodos para inativação térmica de patógenos em mozarela: comparação entre filagem e pasteurização

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, R.G. Travaglini, G.O. Souza, K.R. Starikoff, S.A. Sanches, O.B. Souza, S.C. Balian, E.O. Telles   +7 more
doaj  

MozzaVID: Mozzarella Volumetric Image Dataset

Influenced by the complexity of volumetric imaging, there is a shortage of established datasets useful for benchmarking volumetric deep-learning models. As a consequence, new and existing models are not easily comparable, limiting the development of architectures optimized specifically for volumetric data.
Pieta, Pawel Tomasz, Rasmussen, Peter Winkel, Dahl, Anders Bjorholm, Frisvad, Jeppe Revall, Bigdeli, Siavash Arjomand, Gundlach, Carsten, Christensen, Anders Nymark   +6 more
openaire   +2 more sources

The Effects of Processing and Ripening on the Quality of Pizza Cheese [PDF]

, 1999
End of Project ReportThe main aims of this project were to quantify the changes in fuctionality during maturation of cheese and to develop an understanding of the factors which mediate the development of functionality.
Auty, Mark, Corcoran, M.O., Guinee, Timothy P., Mulholland, E., Mullins, C.   +4 more
core  

Effects of Seasonal Variation in Milk Composition on the Quality of Pizza Cheese [PDF]

, 1999
End of Project ReportThe main aims of this study were to investigate the effects of diet and lactation stage on the composition and cheesemaking quality of milk produced under controlled conditions.
Connolly, J.F., Guinee, Timothy P., Kelly, Paul M, O'Brien, Bernadette   +3 more
core  

Comparison of acid casein-based Mozzarella cheese analogue with natural Mozzarella cheese during refrigerated storage

Indian Journal of Dairy Science
Mozzarella cheese analogue was prepared using acid casein and partially hydrogenated palm kernel oil as protein and fat source respectively and compared with natural Mozzarella cheese during refrigerated storage. Moisture and soluble nitrogen of analogue and natural cheese were statistically similar while analogue had higher pH and acid degree value ...
Chetan N Dharaiya, Atanu H Jana, Jarita M Mallik, Rachana B Rathawa   +3 more
openaire   +1 more source

Regional Products, Regions' Reputation and Commercial Strategies: A Tale of Two Cheese Suppliers [PDF]

Networks of firms producing and selling regional products to domestic and foreign markets are influencing the direction and options of local development.
Jose Cadima Ribeiro, Jose Freitas Santos
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Mozzarella : En djupdykning i ostmassan

Publikationer från Örebro universitet, 2012
Worldwide consumption of cheese has increased over the years. The average Swede consumes somewhere around 20 kilograms of cheese per year, which is an increase of a 100 % over the past 50 years. One of the most popular kinds of cheese during the past decades is mozzarella, due to its’ use as pizza cheese.
Feuk, Svante, Myhre Nordin, Viktor
openaire   +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  

Consumption vs. Expenditure [PDF]

Standard tests of the permanent income hypothesis (PIH) using data on nondurables typically equate expenditures with consumption. However, as noted by Becker (1965), consumption is the output of a home production' function that uses both expenditure and ...
Erik Hurst, Mark Aguiar
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Evaluation of hygienic-sanitary conditions of the minas frescal and mozzarella cheese produced in Morrinhos city -GO Avaliação das condições higiênico-sanitárias do queijo minas frescal e mussarela produzido na cidade de Morrinhos – GO

Revista Brasileira de Saúde e Produção Animal, 2007
Microbiological analyses were performed in 60 samples of Minas Frescal cheese and 60 samples of Mozzarella cheese. Samples were collected and produced in a dairy factory in Morrinhos-GO from April to September, for quantitative analysis of total ...
Lilian Carla Carneiro, Rosangela Coelho Quintana   +1 more
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