Results 201 to 210 of about 24,147 (244)

Industrial freezing and tempering for optimal functional properties in thawed Mozzarella cheese.

Food Chemistry, 2022
Mozzarella cheese was industrially frozen (-18 °C), stored for up to six months, tempered at 4 °C for one or three weeks and the structure and functionality compared to cheese stored at 4 °C and cheese aged at 4 °C for four weeks prior to freezing.
Anita P. Pax, L. Ong, R. Pax, J. Vongsvivut, M. Tobin, S. Kentish, S. Gras   +6 more
semanticscholar   +1 more source

Optimizing accelerated solvent extraction combined with liquid chromatography-Orbitrap mass spectrometry for efficient lipid profile characterization of mozzarella cheese.

Food Chemistry, 2022
In this study, a novel Accelerated Solvent Extraction (ASE) procedure combined with UHPLC-Q-Orbitrap-MS was developed for detailed untargeted lipid profile of mozzarella cheese.
A. Mentana, Rosalia Zianni, M. Campaniello, M. Tomaiuolo, Andrea Chiappinelli, M. Iammarino, V. Nardelli   +6 more
semanticscholar   +1 more source

Influence of modified governing liquid on shelf-life parameters of high-moisture mozzarella cheese.

Food Research International, 2022
The roles of mesophilic lactobacilli in cheese manufacturing and ripening have been widely studied, but their impacts, especially as additives in preserving liquids, on the high-moisture mozzarella cheese quality parameters remained underexplored.
Xiaohui Huang, Franks Kamgang Nzekoue, Sofia Renzi, A. Alesi, Maria Magdalena Coman, S. Pucciarelli, G. Sagratini, S. Silvi   +7 more
semanticscholar   +1 more source

Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese.

International Journal of Biological Macromolecules, 2021
The relationships between chemical, textural, rheological and microstructural properties of low fat mozzarella cheese incorporated with different ratios of inulin/kefiran mixture were studied.
Nasser Moghiseh, A. Arianfar, E. Salehi, Ali Rafe   +3 more
semanticscholar   +1 more source

Rheology of mozzarella cheese

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).
Edward B. Muliawan, Savvas G. Hatzikiriakos   +1 more
openaire   +1 more source

Assessing the Listeria monocytogenes transference during mechanical slicing of mozzarella cheese.

Food microbiology, 2022
Listeriosis is a foodborne disease caused by Listeria monocytogenes (LM) and has been linked to the consumption of sliced mozzarella cheese. This study aimed to assess the LM transference during mechanical slicing of mozzarella cheese and its growth ...
Paula Marques Rivas, Danielle Carmo da Silva, Stefani Machado Lopes, C. I. Riboldi, E. Tondo   +4 more
semanticscholar   +1 more source

Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using aloe vera mucilage as a potential fat replacer

European Journal of Lipid Science and Technology
Mozzarella is a soft white fermented cheese comprising up to 40% saturated fats and is well known for its stretchability. Consumers’ demand for low‐fat mozzarella cheese (LFMC) has increased with increasing health consciousness.
Aqsa Akhtar, Ramish Ansar, Tetsuya Araki, Nauman Khalid   +3 more
semanticscholar   +1 more source

Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties

, 2021
Skim milk powders may be used as a convenient alternative to fresh milk in high moisture Mozzarella cheese manufacturing. The effects of a blend of 40 g/100 g of reconstituted low heat skim milk powder and 60 g/100 g fresh milk on processing and quality ...
F. Tidona, M. Alinovi, S. Francolino, Gianluca Brusa, R. Ghiglietti, F. Locci, G. Mucchetti, G. Giraffa   +7 more
semanticscholar   +1 more source

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.
openaire  

Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese

, 2021
The purpose of this study was to investigate the effect of konjac glucomannan (KGM) and microparticulated whey protein-based fat replacers (WPFR) on low-fat Mozzarella cheese.
Deju Zhang, Søren K. Lillevang, N. Shah
semanticscholar   +1 more source