Results 51 to 60 of about 6,021 (208)

Ultrafiltration of Milk: Effect on Lactoferrin, Lysozyme, and Lactoperoxidase Activity During Cheddar Cheese Ripening

Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.
The retention of lactoferrin lactoperoxidase, and lysozyme in milk concentrated by ultrafiltration (UF) before cheesemaking and on cheese properties was studied. Cheese made with concentrated milk retained 17% more LF than the control. No effect on cheese properties was observed. UF could be an additional tool to enhance cheese bioactivity.
Marie‐Claude Gentès, Francis Quesnel, Rachel Langlois‐Deshaies, Annie Caron   +3 more
wiley   +1 more source

Sensory Perception and Instrumental Characterization of Plant‐Based Mozzarella Cheese Alternatives in the Brazilian Market

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Plant‐based products, commonly referred to as alternatives or analogues, are formulated to replicate the appearance, aroma, flavor, and texture of traditional animal‐derived foods. In Brazil, regulatory frameworks for this category are still under development, and products currently available on the market vary significantly in composition ...
Cassandra Justina Souza Maia, Crislane Cristina Baima Silva, Alessandra Cazellato, Helena Maria André Bolini   +3 more
wiley   +1 more source

Home Cheese Making: Mozzarella [PDF]

, 2017
The Home & Garden Information Center provides research-based information on landscaping, gardening, plant health, household pests, food safety and preservation, nutrition, physical activity, and health. This HGIC fact sheet provides information on making
Clemson University. Cooperative Extension Service
core   +1 more source

Casein as rare elicitor of food allergy dependent on augmentation factors ‐ A case report

JDDG: Journal der Deutschen Dermatologischen Gesellschaft, EarlyView.
Charlotte Jasmin Kiani, Valentina Faihs, Julia Felicitas Pilz, Claudia Kugler, Tilo Biedermann, Knut Brockow   +5 more
wiley   +1 more source

Price Premiums for Single‐Name and Compound‐Name Geographical Indications in Swiss Cheese Trade

Agribusiness, Volume 42, Issue 3, Page 1414-1425, Summer 2026.
ABSTRACT Geographical indications (GIs) have become increasingly important in agri‐food markets, especially in Europe. For Swiss cheese imports and exports, we analyze whether GIs are associated with higher trade prices. We find that price premiums can be obtained for both exports and imports. However, this is only the case for cheeses with single name
Judith Irek
wiley   +1 more source

Redistribution of Milk Lipids During Buffalo Mozzarella Production

Sci
This study investigated the redistribution of the milk lipid fraction during buffalo mozzarella manufacturing, and it focused on the effects of coagulation and stretching on triglycerides, fatty acids, and cholesterol.
Sabato Ambrosio, Martina Calabrese, Giulia Basile, Lucia De Luca, Antonio Russo, Antonello Santini, Raffaele Romano   +6 more
doaj   +1 more source

Nonenzymatic Browning of Mozzarella Cheese

Journal of Dairy Science, 1985
Abstract Mozzarella cheese was made with combinations of Streptococcus thermophilus nongalactose (Gal − ) and galactose fermenting (Gal + ) strains and Lactobacillus helveticus (Gal + ) and L. bulgaricus (Gal − ). Galactose was found in all Mozzarella cheese regardless of the culture used.
Mark E. Johnson, N.F. Olson
openaire   +1 more source

From block to shred: Understanding the factors influencing shreddability of mozzarella cheese

Journal of Dairy Science
: Mozzarella cheese is widely used for pizza applications, and it is generally shredded either in conversion plants or in pizzerias. The shreddability of mozzarella cheese is influenced by a variety of factors, and it is critical to understand how ...
Gunvantsinh Rathod, Suresh Sutariya, Ram Kumar, Praveen Upreti, Prafulla Salunke, J.K. Amamcharla   +5 more
doaj   +1 more source

Surface complexity and gastropod exclusion drive colonization of an intertidal eco‐engineered structure

Journal of Applied Ecology, Volume 63, Issue 7, July 2026.
Habitat complexity and grazing by invertebrate molluscs shaped community structure and ecosystem functioning on eco‐engineered substrates through distinct mechanisms. Increasing structural complexity increased invertebrate species richness with limited effects on macroalgae and carbon flux, while grazer exclusion had strong effects on macroalgal ...
Corryn L. Knapp, Andrew L. Chang
wiley   +1 more source

The impact of freezing on the quality of mozzarella cheese

, 2023
Fişierul ataşat conţine: Rezumat, Summary, Cuprins, Introducere, Bibliografie.Scopul lucrării este analiza impactului congelării asupra calității brânzei mozzarella în vederea stabilirii parametrilor optimali ai procesului de condiționare prin congelare.
GĂLBINEANU, Daniela
core   +1 more source