Results 11 to 20 of about 2,260 (182)

Sensory, Physical, and Functional Properties of Part-Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture. [PDF]

J Food Sci
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Rehberger K, Clark S, Ünlü G, Joyner H, Ross CF.   +4 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

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   +1 more source

Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo [PDF]

Asian-Australasian Journal of Animal Sciences, 2017
Objective Following a previous report, an experiment was conducted to determine the effect of increasing level of dried stoned olives pomaces (DSOP) in the diet of lactating buffaloes on milk and mozzarella cheese yield and characteristics.
A. Taticchi, S. Bartocci, M. Servili, S. Di Giovanni, M. Pauselli, E. Mourvaki, D. Meo Zilio, S. Terramoccia   +7 more
doaj   +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

Effect of pH Value of Milk and Tomato Paste on The Quality and Properties of Mozzarella Cheese [PDF]

New Valley Journal of Agricultural Science, 2023
To study the effect of adding tomato paste (as a natural acidulant) to Mozzarella cheese milk on the yield, chemical composition, texture profile, and organoleptic properties of the resultant cheeses.
Mohamed El-Metwally, Sherif Osman, Monira Basiony   +2 more
doaj   +1 more source

Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese

Italian Journal of Food Safety, 2023
The cooling applied during the firming and brining processes represents an important production step in mozzarella cheese making. The temperature fluctuations of the cooling water can negatively affect the hygiene, composition, and quality of mozzarella.
Marika Di Paolo, Martina De Stefano, Giulia Polizzi, Valeria Vuoso, Adriano Michele Luigi Santoro, Aniello Anastasio, Raffaele Marrone   +6 more
doaj   +1 more source

ANOMALOUS BLUE COLOURING OF MOZZARELLA CHEESE INTENTIONALLY CONTAMINATED WITH PIGMENT PRODUCING STRAINS OF PSEUDOMONAS FLUORESCENS

Italian Journal of Food Safety, 2011
In summer 2010 a large outbreak of anomalous blue coloration of mozzarella cheese was recorded in Italy and some northern European countries. Official laboratory analysis and health authorities linked the outbreak to the contamination of processing water
P. Sechi, A. Vizzani, S. Scuota, A. Zicavo, S. Parmegiani, B. Cenci Goga   +5 more
doaj   +1 more source

A Preliminary Study on Metabolome Profiles of Buffalo Milk and Corresponding Mozzarella Cheese: Safeguarding the Authenticity and Traceability of Protected Status Buffalo Dairy Products

Molecules, 2020
The aim of this study is to combine advanced GC-MS and metabolite identification in a robust and repeatable technology platform to characterize the metabolome of buffalo milk and mozzarella cheese. The study utilized eleven dairies located in a protected
Angela Salzano, Gelsomina Manganiello, Gianluca Neglia, Francesco Vinale, Donato De Nicola, Michael D’Occhio, Giuseppe Campanile   +6 more
doaj   +1 more source

Assessment of microbiological quality in some cheese varieties in Egypt [PDF]

Benha Veterinary Medical Journal, 2019
This research was applied to evaluate microbiological quality of Kareish cheese and Mozzarella cheese. A total of 120 samples of marketed random samples of soft cheese (Kareish and Mozzarella) classified into (Raw and Pasteurized Kareish and Mozzarella ...
M. A Abdou, A. H Elbarbary, H. A Elbaba, Sh. M. A Mohamed   +3 more
doaj   +1 more source