Mozzarella Cheese Stretching: A Minireview [PDF]
Food Technology and Biotechnology, 2021 Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this minireview is to provide information about the stretching step and the effect of the main factors on ...
Mônica Correia Gonçalves +1 more
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Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita” [PDF]
FoodsBackground: According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season ...
Antonio Mincione +2 more
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Water soaking improves pizza bake properties of fat-free mozzarella cheese shreds [PDF]
JDS CommunicationsFat-free mozzarella is valued for its low-calorie, low-fat nutrition, but suffers from poor melting, excessive browning, and rubbery texture when baked, limiting its appeal.
Suresh Sutariya, Prafulla Salunke
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Palm-based oils as milk fat alternatives in Mozzarella cheese analogue [PDF]
Grasas y AceitesThis research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives.
N.H. Ismail +6 more
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MODIFIKASI RENDANG BAKSO MOZZARELLA MODIFICATION MEATBALL RENDANG MOZZARELLA [PDF]
, 2022 Tugas akhir ini bertujuan untuk mendapatkan formula terbaik modifikasi rendang bakso mozzarella. Metode yang digunakan dalam ujicoba ini adalah metode eksperimen. Uji coba dilakukan di Laboran Pengolahan Makanan, Program Studi, Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta.
MUHAMMAD NAZIM AL THORIQ, .
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Profiling Hydrolysis Rates of αS1-Casein to αS1-I-Casein During Cheese Ripening by Intact-Protein Liquid Chromatography-High Resolution Mass Spectrometry. [PDF]
Rapid Commun Mass SpectromABSTRACT Rationale The proteolytic behavior of chymosins during cheese ripening impacts cheese texture, flavor, and quality. Especially, the specific hydrolysis of αS1‐casein to αS1‐I‐casein is relevant for early cheese texture development, and this activity varies between chymosin variants.
Dolman S +7 more
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Italy, the Statistical Paradise in the Abundance’s Art [PDF]
Annals of Dunarea de Jos University. Fascicle I : Economics and Applied Informatics, 2022 The great variety of Italian fish such as European anchovy, European seabass, Atlantic cod which if is salted is called baccalà, gilt-head seabream, swordfish, sole, bluefin tuna fascinates through a lot of techniques applied in the achievement of ...
Gabriela OPAIT
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Foods, 2021 High-moisture mozzarella is a pasta filata cheese manufactured from cow or buffalo milk that has spread all over the world. Its manufacturing from the milk of small ruminants (goat and sheep) has been recently proposed to innovate this ailing sector ...
Michele Faccia +4 more
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Characterisation of Cooked Cheese Flavour: Non-Volatile Components
Foods, 2023 This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction.
Rosa C. Sullivan +5 more
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EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE [PDF]
Journal of Food and Dairy Sciences, 2015 Low-moisture Mozzarella cheese (LMMC) was manufactured from cow milk (control) and from standardized buffalo milk (SBM, 3 % fat) by partial substitution of NaCl with KCl. LMMC was made and salted with 4 salt mixtures: NaCl only, 3 NaCl: 1 KCl, 1 NaCl: 1
W. Nasr
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