Results 11 to 20 of about 24,147 (244)

Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality

Foods, 2023
The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals.
Claudia Lambiase, Ada Braghieri, Carmela Maria Assunta Barone, Antonio Di Francia, Corrado Pacelli, Francesco Serrapica, Jose Manuel Lorenzo, Giuseppe De Rosa   +7 more
doaj   +2 more sources

Droplet Digital PCR (ddPCR) Analysis for the Detection and Quantification of Cow DNA in Buffalo Mozzarella Cheese

Animals, 2021
Buffalo mozzarella cheese is one of the most appreciated traditional Italian products and it is certified as a Protected Designation of Origin (PDO) product under the European Commission Regulation No. 1151/2012.
Anna Cutarelli, Andrea Fulgione, Pasquale Fraulo, Francesco Paolo Serpe, Pasquale Gallo, Loredana Biondi, Federica Corrado, Angelo Citro, Federico Capuano   +8 more
doaj   +2 more sources

The rule of biological and microbial safety in Hyssopus officinalis extract for influencing mozzarella cheese functionality

Journal of Biological Research, 2022
Mozzarella was identified as one of the most extensively consumed dairy products. The aim of this study was to investigate the effect of Hyssopus officinalis extract on microbial properties, antioxidant activity, and mozzarella storage.
Marjan Nouri
doaj   +2 more sources

Testing the Shelf Life of Mozzarella-Type Cheese Packaged with Polyurethane-Based Films with Curcumin. [PDF]

Polymers (Basel)
Cheese ripening is a time-consuming process that can lead to spoilage and product loss. The objective of this study was to evaluate the spoilage of Mozzarella-type cheese over 14 days at 4 °C, packaged with polyurethane-based films containing curcumin as
Ruiz D, Tessaro L, Sobral PJDA, Uscátegui Y, Diaz LE, Valero MF.   +5 more
europepmc   +2 more sources

Genetic parameters and genome-wide association studies for mozzarella and milk production traits, lactation length, and lactation persistency in Murrah buffaloes.

Journal of Dairy Science, 2023
Genetic and genomic analyses of longitudinal traits related to milk production efficiency are paramount for optimizing water buffaloes breeding schemes. Therefore, this study aimed to: 1) compare single-trait random regression models under a Single-step ...
S. F. Lázaro, H. Tonhati, H. R. Oliveira, A. A. Silva, Daiane C.B. Scalez, A. V. Nascimento, D. Santos, Gabriela Stefani, Isabella S. Carvalho, Amanda F. Sandoval, Luiz F. Brito   +10 more
semanticscholar   +1 more source

The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process

Frontiers in Microbiology, 2023
Introduction Mozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem. Methods In this study,
Alessia Levante, G. Bertani, Martina Marrella, G. Mucchetti, V. Bernini, C. Lazzi, E. Neviani   +6 more
semanticscholar   +1 more source

Low-Versus High-Carbohydrate Isocaloric Diets on Continuous Glucose Monitoring Metrics in Healthy Trained Cyclists: A Randomized Crossover Trial. [PDF]

Eur J Sport Sci
ABSTRACT This randomized crossover trial examined the effects of low‐carbohydrate high‐fat (LCHF) versus high‐carbohydrate low‐fat (HCLF) isocaloric diets on continuous glucose monitoring (CGM)‐derived glucose metrics in trained, healthy male cyclists.
Amatori S, Radice R, Podlogar T, Gobbi E, Belli A, Loche F, Bertuccioli A, Sudano MM, Baldari C, Rocchi MBL, Sisti D, Perroni F.   +11 more
europepmc   +2 more sources

Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy)

Fermentation, 2023
Mozzarella is one of the most popular unripened Apulian cheeses. Knowledge about microbial composition and variability of artisanal mozzarella and its production chain is increasingly growing.
Stefano Castellana, Angelica Bianco, Loredana Capozzi, Laura Del Sambro, Domenico Simone, Marco Iammarino, Valeria Nardelli, Annamaria Caffò, Carmelinda Trisolini, Antonella Castellana, Elisabetta Catalano, Angelica Milano, Giulia Schino, Roldano Sottili, Antonio Parisi   +14 more
doaj   +1 more source

Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

Fermentation, 2023
This work aimed to study the effect of adding skim milk powder (SMP) and whey protein concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55 °C and divided into five parts: PMC1 (control), PMC2 (1% SMP), PMC3 (1.5% SMP ...
Khalid A. Alsaleem, Mahmoud E. A. Hamouda, R. Alayouni, M. Elfaruk, A. Hammam   +4 more
semanticscholar   +1 more source

Volatile organic compounds throughout the manufacturing process of Mozzarella di Gioia del Colle PDO cheese

Czech Journal of Food Sciences, 2020
The evolution of volatile organic compounds during the production process of Mozzarella di Gioia del Colle (traditional type) was investigated in comparison with citric mozzarella (industrial type).
Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia   +2 more
doaj   +1 more source