Results 141 to 150 of about 2,260 (182)
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Behaviour of Listeria monocytogenes in packaged water buffalo mozzarella cheese
Letters in Applied Microbiology, 2011Aims: The aim of the study was to evaluate the behaviour of Listeria monocyt- ogenes in the conditioning liquid of packaged water buffalo mozzarella cheese (WBMC). Methods and Results: The conditioning liquid was contaminated with L. mono- cytogenes, and the contaminated samples were stored at four different storage temperatures: 5 and 10°C for 22 days;
Finazzi G. +8 more
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MEASURING ELONGATIONAL PROPERTIES OF MOZZARELLA CHEESE
Journal of Texture Studies, 1995ABSTRACTA vertical uniaxial extension apparatus was developed for determining elongational properties of Mozzarella cheese over the course of one month of refrigerated storage. Cheese specimens suspended in hot oil (60C) first underwent melting and then stretching under the influence of a constant force. Samples did not break even after 400% extension.
M. M. AK, S. GUNASEKARAN
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1993
Mozzarella is a prominent member of the pasta filata, or stretched curd, cheeses that originated in Italy. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its characteristic fibrous structure and melting and stretching properties.
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Mozzarella is a prominent member of the pasta filata, or stretched curd, cheeses that originated in Italy. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its characteristic fibrous structure and melting and stretching properties.
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Direct amino acid analyses of mozzarella cheese
Journal of the American Dietetic Association, 1985The amino acid content of mozzarella (low moisture, part skim milk) and asadero cheeses was determined by the column chromatographic method. Data from the direct analyses of the mozzarella cheeses were compared with the calculated amino acid composition reported in tables in Agriculture Handbook No. 8-1.
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Lebensmittel Zeitung
Fast ein Viertel der italienischen Käseausfuhren entfällt auf Mozzarella. Auch aktuell steigen die Mengen. Das gilt insbesondere für die Spezialität aus Büffelmilch.
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Fast ein Viertel der italienischen Käseausfuhren entfällt auf Mozzarella. Auch aktuell steigen die Mengen. Das gilt insbesondere für die Spezialität aus Büffelmilch.
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Technology of low-fat mozzarella cheese
INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCESMozzarella cheese is an unripened cheesewidely used as a key ingredient in pizza making due to its unique stretch property. While Mozzarella cheese contributes well to the protein content it negatively contributes to a high fat content which is considered unhealthy. To make pizza healthy, low-fat mozzarella cheese is desirable.
Simran Kaur Arora +2 more
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2013
Under en samtale i Paolo Sorrentinos La grande bellezza/da. Den store skønhed (2013) anføres det, at Italiens primære eksportvarer er mode og mozzarella. Selve filmen vidner om, at Italien har andet at byde på – heriblandt filmkunst og Roms righoldige kulturhistorie.
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Under en samtale i Paolo Sorrentinos La grande bellezza/da. Den store skønhed (2013) anføres det, at Italiens primære eksportvarer er mode og mozzarella. Selve filmen vidner om, at Italien har andet at byde på – heriblandt filmkunst og Roms righoldige kulturhistorie.
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