Results 61 to 70 of about 2,265 (183)

The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese

Food Chemistry Advances
The 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

Incorporation of ultrasound-assisted olive leaf extract into mozzarella cheese: effects on physicochemical, functional, and textural properties

Applied Biological Chemistry
Mozzarella cheese is one of the most commonly consumed and popular dairy products globally. Its characteristics and internal matrix structure make it ideal for containing bioactives like polyphenols, plant extracts, and functional lipids.
Kanza Imran, Syeda Afnan Mujahid, Khadijah Fayyaz, Komal Javed, Nauman Khalid   +4 more
doaj   +1 more source

Fate of Aflatoxin M1 in Parmesan and Mozzarella Cheese

Journal of Food Protection, 1982
Three batches each of Parmesan and mozzarella cheese were prepared, using milk which was naturally contaminated with aflatoxin M1. These cheeses were analyzed for aflatoxin M1 content at intervals while Parmesan was ripened for 43 weeks or mozzarella was stored for 17 weeks.
Robert E, Brackett, Elmer H, Marth
openaire   +2 more sources

Klebsiella pneumoniae as a Spoilage Organism in Mozzarella Cheese

Journal of Dairy Science, 1992
A high concentration of total and fecal coliforms (5 x 10(8) and 3 x 10(7) cfu/g, respectively) was observed in samples representative of two production lots of Mozzarella cheese from a local dairy. Contamination was manifested by the swelling of plastic pouches and the formation of gas holes in Mozzarella cheese.
S, Massa, F, Gardini, M, Sinigaglia, M E, Guerzoni   +3 more
openaire   +2 more sources

Effect of Using Additive to Microbiology Activities of Mozzarella Cheese Storage at Refrigerator Temperature

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The aims of this study were to determine the best preservative between potassium sorbate, sodium benzoate, and chitosan on the microbiological quality of Mozzarella cheese stored at refrigerator temperature.
Wildan Yudha Prasetyo, Purwadi Purwadi
doaj  

Physicochemical quality of cow’s milk mozzarella cheese using rennet enzyme and lime juice as a natural coagulant

Jurnal Ilmu Peternakan dan Veteriner Tropis
Cow’s milk is a natural food source rich in essential nutrients and can be processed into various value-added products, including mozzarella cheese. Although traditional mozzarella is made from buffalo milk, cow’s milk is now more commonly used due to ...
Choirul Syamsul Rizal, Ludfia Windyasmara   +1 more
doaj   +1 more source

Case of contamination by Listeria monocytogenes in mozzarella cheese

Italian Journal of Food Safety, 2014
Following a Listeria monocytogenes detection in a mozzarella cheese sampled at a dairy plant in Lazio Region, further investigations have been conducted both by the competent Authority and the food business operatordairy factory (as a part of dairy factory HACCP control).
Sara Greco, Rita Tolli, Teresa Bossù, Eda Maria Flores Rodas, Fabiola Di Giamberardino, Alessandro Di Sirio, Silvia Vita, Veronica De Angelis, Stefano Bilei, Michele Sonnessa, Antonietta Gattuso, Luigi Lanni   +11 more
openaire   +3 more sources

Comparison of natural Mozzarella cheese with acid casein based Mozzarella cheese analogue [PDF]

Indian Journal of Dairy Science, 2021
Chetan Dharaiya, Atanu Jana, Amit Patel, Dhinal Patel   +3 more
openaire   +1 more source

Mechanical and Viscoelastic Properties of Mozzarella Cheese

Advance Journal of Food Science and Technology, 2018
The aim of this study is to determine the mechanical properties and the viscoelastic characteristics of the mozzarella cheese made from buffalo milk. Mozzarella cheese has a characteristic structure as the curd undergoes a stretching process in hot water that leads to the formation of a fibrous structure.
Carlos A. Garcia, Armando Alvis, Guillermo Arrazola   +2 more
openaire   +1 more source

Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat - doi: 10.4025/actascitechnol.v35i4.20158

Acta Scientiarum: Technology, 2013
The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil.
Silvana Aparecida da Silva Corradini, Grasiele Scaramal Madrona, Nilson Evelázio de Souza, Elton Guntendorfer Bonafe, Camila Barbosa Carvalho, Ivanor Nunes Prado   +5 more
doaj   +1 more source