Results 161 to 170 of about 6,021 (208)
Some of the next articles are maybe not open access.
International Dairy Journal, 2007
Abstract The rheological properties of mozzarella cheese were studied by using a parallel plate, a sliding plate, an extensional and a capillary rheometer over a temperature range of 25–60 °C. While mozzarella cheese behaves as a semisolid at room temperature, it behaves mostly as a liquid at higher temperatures (typically greater than 40 °C).
Savvas G Hatzikiriakos
exaly +2 more sources
Abstract The rheological properties of mozzarella cheese were studied by using a parallel plate, a sliding plate, an extensional and a capillary rheometer over a temperature range of 25–60 °C. While mozzarella cheese behaves as a semisolid at room temperature, it behaves mostly as a liquid at higher temperatures (typically greater than 40 °C).
Savvas G Hatzikiriakos
exaly +2 more sources
Evaluation of Oxidative Damage in Mozzarella Cheese Produced From Bovine or Water Buffalo Milk
Food Chemistry, 2002 Technological processes are the main sources of protein and lipid oxidation in food. The oxidative status was determined in a soft Italian cheese, namely mozzarella, produced from water buffalo or bovine milk.
Maria Stefania Spagnuolo +2 more
exaly +3 more sources
THE PASTEURIZATION OF MOZZARELLA CHEESE*
Journal of Milk and Food Technology, 1954This article describes mozzarella cheese, its method of manufacture and the difficulties that confront the Department of Health of the City of New York in causing industry to comply with regulations of the Sanitary Code requiring mozzarella cheese to be made from pasteurized milk.
A. E. Abrahamson +2 more
openaire +1 more source
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.
Ak, M. M., Gunasekaran, S.
openaire +2 more sources
Membrane filtration of Mozzarella whey
Desalination, 2004Abstract Whey is a by-product of cheese production which is used mainly as animal feed or released into the wastewater treatment process, although it is rich in valuable components. Recent developments in membrane filtration have provided exciting new opportunities for large-scale protein and lactose fractionation.
Attila Rektor, Gyula Vatai
openaire +1 more source
Rheology of Reduced-Fat Mozzarella Cheese
1995Reduction of dietary fat by Americans has led to the introduction of various low-fat dairy products. Consumption of Mozzarella cheese in the U.S. has reached 3.5 kg per person per year (USDA, 1993), making this variety an appropriate target for fat reduction. Our laboratory has developed a “light” Mozzarella containing
M H, Tunick, J J, Shieh
openaire +2 more sources
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
openaire +1 more source
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.
openaire +1 more source
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.
openaire +1 more source