Results 41 to 50 of about 6,021 (208)
Mozzarella : En djupdykning i ostmassan
, 2012 Worldwide consumption of cheese has increased over the years. The average Swede consumes somewhere around 20 kilograms of cheese per year, which is an increase of a 100 % over the past 50 years.
Myhre Nordin, Viktor, Feuk, Svante
core +2 more sources
Trial of Lime Juice on Mozzarella Cheese Making
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 This research which had a purpose for studying a potency of lime juice as acidifier in the making of Mozzarella cheese was done to know its influence on Mozzarella cheese physical quality. The method used in this research was Completely Randomized Design.
Purwadi Purwadi
doaj
Kajian Keju Mozzarella Analog yang Disubstitusi dengan Pati Termodifikasi
Agritech, 2022 Keju mozzarella analog (KMA) merupakan keju mozzarella imitasi yang telah menjadi perhatian beberapa tahun terakhir. Namun, keju mozzarella analog memiliki umur simpan yang pendek karena tekstur dan regangannya tidak stabil pada suhu tinggi.
Gusnilawati Gusnilawati +2 more
doaj +1 more source
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma +3 more
wiley +1 more source
Sensors, 2012 An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes’ milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes’ cheese samples, exclude 32
Maria Teresa S. R. Gomes +2 more
doaj +1 more source
Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.Olive pomace in lactating buffaloes: Fifteen lactating buffaloes were fed with 0%, 7.5%, and 15% olive pomace substituted with wheat flour for 45 days. Replacing olive pomace with wheat flour in the diet of lactating buffaloes increased milk fat, the concentration of short‐chain and unsaturated fatty acids, and conjugated fatty acids.
Tahereh Mohammadabadi +2 more
wiley +1 more source
DEVELOPMENT OF VEGAN MOZZARELLA-LIKE CHEESE WITH EXTRUDED FAVA PROTEIN
, 2021 Fava protein-based cheese prototypes, mimicking properties of conventional Mozzarella cheese, were prepared with extruded and unextruded fava protein and studied to find out if extrusion processing could improve the functionality of fava protein isolate.
Zeng, Chen
core +2 more sources
PEMANFAATAN MILK CLOTTING ENZYME DARI Lactobacillus casei D11 UNTUK PEMBUATAN KEJU MOZZARELLA
Jurnal Teknologi dan Industri Pangan, 2015 Milk Clotting Enzyme (MCE) is an active agent for cheese making which may be produced by Lactic acid bacteria (LAB). MCE activity differs according to the LAB strains used. Lactobacillus casei D11 could produced MCE when it is grown in MRS broth medium.
Rohmatussolihat - +4 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source
Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella
Mljekarstvo, 2020 The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation ...
Giuseppe Natrella +4 more
doaj +1 more source