Results 61 to 70 of about 6,021 (208)
International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.This review highlights how new regulations have driven rapid growth and innovation in Brazilian artisanal cheesemaking. However, ensuring food safety requires continuous control throughout production, transport and retail, offering valuable lessons for artisanal dairy sectors worldwide.
Isaias Roveri Garcia +4 more
wiley +1 more source
Featured Drinks, Mozzarella\u27s Café, Brandon, 1966
, 1996 A featured drinks menu for Mozzarella\u27s Café located in Brandon Mall in Brandon, Florida.https://digitalcommons.usf.edu/fl_menu/1031/thumbnail ...
Mozzarella\u27s Café
core
Bacteriophages in whey powder processing: Sources of contamination and control strategies
International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.This review examines the challenges bacteriophages pose to dairy powder production and evaluates traditional and innovative strategies to control them, emphasising the need for integrated, ongoing management to maintain efficient and high‐quality cheese and whey manufacture.
Essam Hebishy +5 more
wiley +1 more source
To-Go Menu, Mozzarella\u27s Café, Brandon, 1996
, 1996 A to-go menu for Mozzarella\u27s Café located in Brandon Mall in Brandon, Florida.https://digitalcommons.usf.edu/fl_menu/1032/thumbnail ...
Mozzarella\u27s Café
core
Canadian Journal of Statistics, Volume 54, Issue 2, June 2026.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
Revista Brasileira de Zootecnia, 2007 Este estudo foi realizado com o objetivo de calcular valores econômicos para as produções de leite (PL), gordura (PG) e proteína (PP) em um sistema de produção de bubalinos leiteiros do estado de São Paulo.
Leonardo de Oliveira Seno +2 more
doaj +1 more source
Evaluation of quality of mozzarella cheese
Bangladesh Veterinarian, 1970 The physical and chemical qualities of mozzarella cheese prepared from cow andbuffalo milk were evaluated by a panel of judges (flavour and taste, body and texture,finish and colour) and by chemical tests (acidity, pH, fat, protein, lactose and ash).
MA Wadud, MA Habib, MA Haque, MA Mijan
openaire +2 more sources
Similarity and substitution: Using pile sorting methods to explore economic behavior
Journal of the Agricultural and Applied Economics Association, Volume 5, Issue 2, Page 180-195, June 2026.Abstract Despite the common intuition that similar products are stronger demand substitutes, this study shows a more nuanced relationship between perceived similarity and utility substitution. Using pile sorting, a method where items are sorted into groups according to their similarity, we conduct large‐scale consumer surveys on purchasing 21 foods for
Jayson L. Lusk +2 more
wiley +1 more source
Food Chemistry AdvancesThe current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on
Vaez Nemati, Jonas T. Guimarães
doaj +1 more source
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2013 This study aimed to evaluate the efficiency of stretching in the reduction of pathogens when compared to milk pasteurization, the official method to ensure safe cheese production. Whole buffalo milk was contaminated with Mycobacterium fortuitum, Listeria
D.C. Raimundo +7 more
doaj +1 more source