Results 51 to 60 of about 24,147 (244)
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
doaj +1 more source
, 2021 To manufacture mozzarella cheese with customized attributes the relationships between processing parameters and cheese functionality need to be identified.
Ran Feng +4 more
semanticscholar +1 more source
Food Science and Technology, 2022 Scientific evidence suggests an association between high fat intake and obesity, hardening of the arteries, cardiovascular disease, high blood pressure, tissue damage and certain types of cancer.
Roza Rafiei +3 more
semanticscholar +1 more source
Canadian Journal of Statistics, EarlyView.Abstract We establish the consistency and the asymptotic distribution of the least squares estimators of the coefficients of a subset vector autoregressive process with exogenous variables (VARX). Using a martingale central limit theorem, we derive the asymptotic normal distribution of the estimators. Diagnostic checking is discussed using kernel‐based
Pierre Duchesne +2 more
wiley +1 more source
Shear work induced changes in the rheology of model Mozzarella cheeses : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand [PDF]
, 2016 Mozzarella cheese is a pasta filata type of cheese. Its manufacture includes a kneading – stretching step that creates a fibrous protein network and distributes fat-serum channels to attain desirable melt functionality on a pizza.
Sharma, Prateek
core
Can hydroponic forage affect the chemical and sensory properties of PDO buffalo Mozzarella cheese?
International Journal of Dairy TechnologyThe aim of this study was to evaluate the effect of hydroponic barley forage in the diets of lactating Italian Mediterranean buffaloes on Mozzarella cheese chemical and sensory properties.
A. Balivo +6 more
semanticscholar +1 more source
Mljekarstvo, 2020 Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella ...
Oktay Yerlikaya +4 more
doaj +1 more source
Promoting the direct sale of pasta filata cheese
Journal of Dairy Science, 2022 : Small-medium dairy enterprises may verify the possibility to enhance their margins by shortening the supply chain. We propose a short sequence of marketing actions with the aim to support the inclusion of transformed goods into their productive process.
Ada Braghieri +4 more
doaj +1 more source
Aspects of proteolysis in cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University [PDF]
, 1994 The purpose of the present study was to elaborate methods for the detailed examination of proteolysis pathways in cheese (reviewed in Chapter 1) and to demonstrate their usefulness.
Coker, Christina June
core
LWT, 2021 Aroma compounds and sensory features of lactose free (LFM) and traditional (TM) Mozzarella cheese have been investigated during their labeled shelf-life. Acetoin and 2-heptanone characterized both types of cheese at the production time.
F. Cincotta +6 more
semanticscholar +1 more source