Results 31 to 40 of about 24,147 (244)

Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage. [PDF]

Sci Rep
The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 months. The results
Liu T, Wu J, Aziz T, Xue R, Khowdiary MM, Yang Z.   +5 more
europepmc   +2 more sources

Moving Buffalo Farming beyond Traditional Areas: Performances of Animals, and Quality of Mozzarella and Forages

Agriculture, 2022
An observational case study was designed to highlight issues associated with a possible expansion of dairy buffalo (Bubalus bubalis) farming outside the traditional coastal plains of southern Italy.
F. Serrapica, F. Masucci, G. De Rosa, A. Braghieri, F. Sarubbi, Francesca Garofalo, F. Grasso, A. Di Francia   +7 more
semanticscholar   +1 more source

Mozzarella i Gorgonzola [PDF]

Marges, Els: revista de llengua i literatura, 1978
Mora, Víctor
core   +2 more sources

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese

Food Science & Nutrition, 2021
The aim of this research was to evaluate the effect of active polyethylene film (PE) containing linalool and thymol active components on the microbial shelf life of mozzarella cheese. PE films containing different concentrations of linalool or thymol (0%,
Shadi Chang, Abdorreza Mohammadi Nafchi, Homa Baghaie   +2 more
semanticscholar   +1 more source

Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels

Food Hydrocolloids, 2022
Renneted casein gels, often named cheese curds, are traditionally pre-heated by immersion in water before stretching, which influences cheese functional properties.
Ran Feng, Franciscus Winfried J. van der Berg, R. Mokso, Søren K. Lillevang, L. Ahrné   +4 more
semanticscholar   +1 more source

A Preliminary Study on Metabolome Profiles of Buffalo Milk and Corresponding Mozzarella Cheese: Safeguarding the Authenticity and Traceability of Protected Status Buffalo Dairy Products

Molecules, 2020
The aim of this study is to combine advanced GC-MS and metabolite identification in a robust and repeatable technology platform to characterize the metabolome of buffalo milk and mozzarella cheese. The study utilized eleven dairies located in a protected
Angela Salzano, Gelsomina Manganiello, Gianluca Neglia, Francesco Vinale, Donato De Nicola, Michael D’Occhio, Giuseppe Campanile   +6 more
doaj   +1 more source

Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety

Journal of Dairy Science, 2022
: With a global market of around $55 billion (in US dollars; i.e. around the 57% of the global cheese market), pasta filata cheeses sales are rising approximately 2% per year worldwide and are expected to further increase to $65.01 billion by 2028. Among
Vincenzina Fusco, Daniele Chieffi, Maria De Angelis   +2 more
doaj   +1 more source

The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese [PDF]

, 2018
The aim of this study was to determine the effect of inclusion of fresh forage in diet for lactating buffalo on properties of mozzarella cheese under intensive farming conditions. Thirty-two buffalo cows were equally allotted into 2 groups fed diets with
DI FRANCIA, Antonio, Manzo, Nadia, Masucci, F., Romano, Raffaele, Serrapica, F., Uzun, P.   +5 more
core   +1 more source

Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese

Turkish Journal of Agriculture: Food Science and Technology, 2022
A 3×3 factorial arrangement of treatments in a completely randomized design was used to find out the combined effect of milk source {cow (CM), buffalo (BM) and mixed (CM:BM 1:1 ratio)} and the method of acidification {starter culture (SC): Streptococcus ...
Nayana Kumari Narayana, Oshada Gihan Palliyaguru   +1 more
doaj   +1 more source

An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese.

Journal of Dairy Science, 2022
Compared with low-moisture part-skim mozzarella and mozzarella cheese, bake performance of low-fat and fat-free mozzarella on pizza has a lot to desire.
S. Sutariya, L. Metzger, G. Meletharayil
semanticscholar   +1 more source