Results 21 to 30 of about 24,147 (244)

Active antimicrobial extruded films for mozzarella cheese from poly (butylene adipate co-terephthalate) (PBAT) and orange oil

Polímeros, 2023
The use of natural antimicrobial additives, such as orange essential oil (OO), can be a promising possibility to increase food shelf life with the aid of active packaging.
Michelle Félix de Andrade, I. D. L. Silva, V. F. Caetano, Gisely Alves da Silva, Luiz Emílio Pessoa Timeni de Moraes Filho, Y. B. Almeida, G. Vinhas   +6 more
semanticscholar   +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, S. Bartocci, M. Servili, S. Di Giovanni, M. Pauselli, E. Mourvaki, D. Meo Zilio, S. Terramoccia   +7 more
doaj   +1 more source

On the possibility to trace frozen curd in buffalo mozzarella cheese [PDF]

, 2016
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.
Biondi, Loredana, Capuano, Federico, Fiore, Alberto, Manzo, Nadia, Nava, Donatella, Pizzolongo, Fabiana, Romano, Raffaele   +6 more
core   +5 more sources

Levels of Essential and Trace Elements in Mozzarella Available on the Slovak Market with the Estimation of Consumer Exposure

Biological Trace Element Research, 2023
The aim of this study was to determinate the content of some elements in a specific dairy product, mozzarella, in a particular area of western Slovakia and to evaluate the estimation of the risk to the consumers based on the contribution to the ...
M. Capcarová, Marcella Frigenti, J. Árvay, Ivona Jančo, Ľ. Harangozo, A. Bandlerová, Martina Sartoni, A. Guidi, R. Stawarz, Gregorz Formicki, M. Argente, P. Massányi   +11 more
semanticscholar   +1 more source

Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese

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, Martina De Stefano, Giulia Polizzi, Valeria Vuoso, Adriano Michele Luigi Santoro, Aniello Anastasio, Raffaele Marrone   +6 more
doaj   +1 more source

Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese.

Food Chemistry, 2023
Mango (Mangifera indica L.) has been an important plant in traditional medicine for over 4000 years, probably because of its remarkable antioxidant activity. In this study, an aqueous extract from mango red leaves (M-RLE) was evaluated for its polyphenol
Lucia Parafati, L. Siracusa, F. Pesce, C. Restuccia, B. Fallico, R. Palmeri   +5 more
semanticscholar   +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, Kerkaert, Barbara, To, Chak Ming, Van der Meeren, Paul, Vermeir, Lien   +4 more
core   +2 more sources

Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella

Foods, 2022
High-moisture mozzarella cheese (HMMC) is a highly perishable cheese with a short shelf life. In this study, the effects of UF cheese whey containing postbiotics from Lactobacillus acidophilus LA-5 (P-LA-5), Bifidobacterium animalis BB-12 (P-BB-12), and ...
Houshmand Sharafi, M. Moradi, S. Amiri
semanticscholar   +1 more source

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, Sherif Osman, Monira Basiony   +2 more
doaj   +1 more source

ANOMALOUS BLUE COLOURING OF MOZZARELLA CHEESE INTENTIONALLY CONTAMINATED WITH PIGMENT PRODUCING STRAINS OF PSEUDOMONAS FLUORESCENS

Italian Journal of Food Safety, 2011
In summer 2010 a large outbreak of anomalous blue coloration of mozzarella cheese was recorded in Italy and some northern European countries. Official laboratory analysis and health authorities linked the outbreak to the contamination of processing water
P. Sechi, A. Vizzani, S. Scuota, A. Zicavo, S. Parmegiani, B. Cenci Goga   +5 more
doaj   +1 more source