Results 211 to 220 of about 24,147 (244)

Membrane filtration of Mozzarella whey

Desalination, 2004
Abstract Whey is a by-product of cheese production which is used mainly as animal feed or released into the wastewater treatment process, although it is rich in valuable components. Recent developments in membrane filtration have provided exciting new opportunities for large-scale protein and lactose fractionation.
Attila Rektor, Gyula Vatai
openaire   +1 more source

THE PASTEURIZATION OF MOZZARELLA CHEESE*

Journal of Milk and Food Technology, 1954
This article describes mozzarella cheese, its method of manufacture and the difficulties that confront the Department of Health of the City of New York in causing industry to comply with regulations of the Sanitary Code requiring mozzarella cheese to be made from pasteurized milk.
A. E. Abrahamson, Edwin Ludewig, Paul Corash   +2 more
openaire   +1 more source

Rheology of Reduced-Fat Mozzarella Cheese

1995
Reduction of dietary fat by Americans has led to the introduction of various low-fat dairy products. Consumption of Mozzarella cheese in the U.S. has reached 3.5 kg per person per year (USDA, 1993), making this variety an appropriate target for fat reduction. Our laboratory has developed a “light” Mozzarella containing
M H, Tunick, J J, Shieh
openaire   +2 more sources

Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage.

Food Research International, 2020
High-moisture Mozzarella is one of the most exported cheeses worldwide, but affected by short shelf-life. Freezing can help to reduce waste, but its effect on quality needs to be considered.
M. Alinovi, M. Corredig, G. Mucchetti, E. Carini   +3 more
semanticscholar   +1 more source

Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties

, 2020
High-moisture Mozzarella cheese is a soft, fresh cheese characterized by a short shelf-life, but a freezing process can be effective for improving its storability.
M. Alinovi, G. Mucchetti
semanticscholar   +1 more source

Kisslegger Käsefreunde wachsen mit Mehrwert-Mozzarella

Lebensmittel Zeitung, 2023
Mozzarella aus dem Allgäu statt Hartkäse. So lautet das Erfolgsrezept der Kisslegger Käsefreunde. Dabei setzt das junge Unternehmen auch auf regionale Milch aus höheren Haltungsformen.
openaire   +1 more source

A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures

International Dairy Journal, 2023
G. Akarca, Azize Atik, Ilker Atik, Ayşe Janseli Denizkara   +3 more
semanticscholar   +1 more source

Low-moisture Mozzarella cheese (LMMC)

2007
Publisher Summary This chapter presents that Low-Moisture Mozzarella Cheese (LMMC) is a rennet-coagulated semi-hard cheese variety that spans an unusually broad compositional range in terms of moisture (about 45-52%) and fat (about 30-50% Fat-in-Dry-Matter (FDM)).
openaire   +2 more sources

Direct amino acid analyses of mozzarella cheese

Journal of the American Dietetic Association, 1985
The amino acid content of mozzarella (low moisture, part skim milk) and asadero cheeses was determined by the column chromatographic method. Data from the direct analyses of the mozzarella cheeses were compared with the calculated amino acid composition reported in tables in Agriculture Handbook No. 8-1.
openaire   +2 more sources

Mozzarella

2023
Valeria Rizzi, Mark E. Johnson, Dean Sommer   +2 more
openaire   +1 more source