Results 221 to 230 of about 24,147 (244)

Mozzarella and Pizza Cheese

1993
Mozzarella is a prominent member of the pasta filata, or stretched curd, cheeses that originated in Italy. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its characteristic fibrous structure and melting and stretching properties.
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Mozzarella-Exporte legen zu

Lebensmittel Zeitung
Fast ein Viertel der italienischen Käseausfuhren entfällt auf Mozzarella. Auch aktuell steigen die Mengen. Das gilt insbesondere für die Spezialität aus Büffelmilch.
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Mode og mozzarella

2013
Under en samtale i Paolo Sorrentinos La grande bellezza/da. Den store skønhed (2013) anføres det, at Italiens primære eksportvarer er mode og mozzarella. Selve filmen vidner om, at Italien har andet at byde på – heriblandt filmkunst og Roms righoldige kulturhistorie.
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Mozzarella

2008
Carol Chen, Dana Wolle, Dean Sommer
openaire   +1 more source

Effect of selected pre-processing methods by PLSR to predict low-fat mozzarella texture measured by hyperspectral imaging

Journal of Food Measurement & Characterization
Tahereh Jahani, M. Kashaninejad, A. Ziaiifar, M. Golzarian, Neda Akbari, Alireza Soleimanipour   +5 more
semanticscholar   +1 more source

mozzarella, n.

2023
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Mozzarella Cheese

Patrizio Tremonte, Filomena Nazzaro, Raffaele Coppola   +2 more
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Alterazione giallo-arancio di mozzarella

2003
Pseudomonas stutzeri and P. jessenii have been identified as the responsible agents of yellow-orange discolouration of Mozzarella cheese. Water which was used for preparation (cooling and brine water) is considered to be the source of the microorganisms.
CANTONI C, IACUMIN, Lucilla, COMI, Giuseppe   +2 more
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Texture evaluation of commercial mozzarella cheeses

2012
This study aimed to examine the textural characteristics such as hardness, springiness, cohesiveness, chewiness and gumminess of four brands of commercial mozzarella cheeses in order to develop a product made with fat replacers with similar characteristics to these cheeses. These textural characteristics were analysed using an Instron Universal Testing
Shah, NP, Bhaskaracharya, RK
openaire   +1 more source

Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions

Probiotics and Antimicrobial Proteins, 2019
B. Souza, Taís Fernanda Borgonovi, S. N. Casarotti, S. Todorov, A. Penna   +4 more
semanticscholar   +1 more source