Safety of acute exposure to the food additive glycerol (E 422) from beverages
EFSA Journal, Volume 24, Issue 5, May 2026.Abstract The European Commission requested EFSA to assess the acute exposure to glycerol (E 422) from slush ice drinks and de‐alcoholised wine. The acute exposure assessment was conducted on a single‑consumption‑event basis considering the reported use levels and analytical data of glycerol in slush ice drinks and the proposed maximum level of 50,000 ...
EFSA Panel on Food Additives and Flavourings (FAF) +22 more
wiley +1 more source
Estimation of the methane emission factor for the Italian Mediterranean buffalo [PDF]
, 2008 In order to contribute to the improvement of the national greenhouse gas emission inventory, this work aimed at estimating a country-specific enteric methane (CH4) emission factor for the Italian Mediterranean buffalo.
CÓNDOR R. D. +4 more
core +1 more source
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.Mycotoxin data in Brazilian milk and dairy products over 20 years indicate aflatoxin M1 as the most frequent, although ochratoxin A, fumonisins and deoxynivalenol were also found in some studies. These data underscore the importance of control measures to reduce dietary mycotoxins in Brazilian dairy feed and avoid their residues in milk.
Sana Ullah +8 more
wiley +1 more source
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This graphical summary illustrates the isolation and identification of Escherichia coli in samples from the milk production chain. The classical culture methods and molecular methods were used to identify E. coli, followed by the characterisation of biofilm formation, curli production and motility, and verification of pathogenicity and environmental ...
Adriane de Souza Nunes Sikorski +10 more
wiley +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 +5 more
doaj +1 more source
Biofilm formation by B. licheniformis isolated from whey protein concentrate 80 powder as a potential source of product contamination : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2018 This study aimed to examine biofilm formation of Bacillus licheniformis isolated from whey protein concentrate 80 (WPC80) as a potential source of contamination in the manufacture of WPC.
Md Zain, Siti Norbaizura binti
core
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
Multiscale Nanocellulosic Biomaterials in Therapeutics and Food Sciences
Small Structures, Volume 7, Issue 3, March 2026.Multiscale nanocellulosic biomaterials offer exceptional physicochemical, mechanical, and biological properties; enabling transformative advances in therapeutics and food sciences. This review summarizes their structure–property relationships, key applications in drug delivery, tissue engineering, and food technology. Additionally, it outlines emerging
Hemant Singh +9 more
wiley +1 more source
Contribution of the autochthonous lactic acid bacteria population in a\ud production of raw milk Mozzarella cheese- CONTRIBUTO DELLA POPOLAZIONE LATTICA AUTOCTONA\ud IN UNA PRODUZIONE DI MOZZARELLA AL LATTE CRUDO\ud CON STARTER TERMOFILI COMMERCIALI [PDF]
, 2008 Mozzarella cheese is one of the most popular members of the Pasta Filata cheeses.The present research was aimed at\ud investigating the microbial population of a raw milk Mozzarella cheese manufacture\ud produced in the hinterland of the Marche region by
Angelozzi, Marco +3 more
core
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