Results 21 to 30 of about 21,496 (219)
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 +5 more
doaj +1 more source
Foods, 2023 The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals.
Claudia Lambiase +7 more
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Public Procurement, Culture and Mozzarella: ‘Que Dici?’
European Procurement & Public Private Partnership Law Review, 2021 Directive 2014/24/EU on public procurement1 establishes rules on the procedures for procurement by contracting authorities with respect to public contracts as well as design contests, whose value is above the European thresholds. Next to purely economic goals, the Directive incorporates common societal goals and aims to contribute to environmental and ...
openaire +1 more source
Turkish Journal of Agriculture: Food Science and Technology, 2021 Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated.
Mustafa Öztürk +1 more
doaj +1 more source
Effect of feeding systems on aromatic characteristics of buffalo mozzarella cheese
Italian Journal of Animal Science, 2010 Aim of this study was to evaluated the effect of feeding systems (hay vs ray-grass silage) on volatile compounds profiles of mozzarella cheese. Three mozzarella cheese making trials for each experimental group were conducted at our dairy technology ...
M.A. Di Napoli +5 more
doaj +1 more source
Molecules, 2020 This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) group ...
Raffaele Sacchi +5 more
doaj +1 more source
Journal of Biological Research, 2022 Mozzarella was identified as one of the most extensively consumed dairy products. The aim of this study was to investigate the effect of Hyssopus officinalis extract on microbial properties, antioxidant activity, and mozzarella storage.
Marjan Nouri
doaj +1 more source
Extrinsic attributes that drive consumer purchase of block mozzarella
Journal of Dairy Science: Consumer demand for cheese continues to increase with mozzarella being one of the primary cheeses in the United States. The objective of this study was to understand the effect of extrinsic attributes on consumer desires for block mozzarella cheese. An
K. Homwongpanich +4 more
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Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy products [PDF]
, 2017 Eight Streptococcus thermophilus strains of dairy origin isolated in Italy were chosen to investigate autochthonous bacterial diversity in this important technological species. In the present study a comparative analysis of all the 17 S.
Campanaro, Stefano +5 more
core +1 more source
Palm-based oils as milk fat alternatives in Mozzarella cheese analogue
Grasas y AceitesThis research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives.
N.H. Ismail +6 more
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