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 +14 more
doaj +1 more source
Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation [PDF]
, 2020 This study aimed to evaluate the effects of the use of chickpea meal in substitution of soybean meal on plasma metabolites, reproductive response, milk yield and composition and milk coagulation traits of primiparous buffaloes in early lactation ...
Aiello, Alessandra +6 more
core +2 more sources
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 +2 more
doaj +1 more source
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 +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 +7 more
doaj +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 SciABSTRACT 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 +11 more
europepmc +2 more sources
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 +2 more
doaj +1 more source
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 +6 more
doaj +1 more source
Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry [PDF]
, 2019 A time-domain H-1 nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T-2 relaxation time ...
Declerck, Arnout +4 more
core +2 more sources
On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese [PDF]
, 2017 The manufacturing of Buffalo Mozzarella PDO (Protected Designation of Origin) cheese requires the exclusive use of fresh buffalo milk, which must be transformed into cheese within 60 hours after milking.
Manzo Nadia +2 more
core +6 more sources