Results 71 to 80 of about 6,021 (208)

MozzaVID: Mozzarella Volumetric Image Dataset

CoRR
Influenced by the complexity of volumetric imaging, there is a shortage of established datasets useful for benchmarking volumetric deep-learning models. As a consequence, new and existing models are not easily comparable, limiting the development of architectures optimized specifically for volumetric data.
Pawel Tomasz Pieta, Peter Winkel Rasmussen, Anders Bjorholm Dahl, Jeppe Revall Frisvad, Siavash Arjomand Bigdeli, Carsten Gundlach, Anders Nymark Christensen   +6 more
openaire   +3 more sources

Tracking diarrheagenic Escherichia coli throughout mozzarella cheese production: Identification of critical control points and sanitation gaps

Journal of Dairy Science
: Escherichia coli in food indicates fecal contamination, and certain strains may compromise food safety, such as diarrheagenic strains (DEC). This study aimed to track the presence of DEC throughout mozzarella production and identify postpasteurization ...
José C. Ribeiro-Júnior, Marco A.C. Batista, Karla T.F. da Silva, Kariny O. da Silva, Ana P.N. Correia, Fernando L. Nunes, Jeycy K.S. Mendonça, Luciana B.S.B. da Costa, Amauri A. Alfieri   +8 more
doaj   +1 more source

Production of mozzarella cheese

, 2020
A production workshop has been designed to produce 500 kg of mozzarella cheese and 500 kg of mozzarella soaked in oil with rosemary. It was estimated that the production of mozzarella cheese will require 10,100 kg of milk, enzyme, yeast, calcium chloride,
Lukauskas, Tomas
core  

Supporting data for "improving quality and functionality of low-fat Mozzarella cheese using whey proteins and plant proteins"

, 2022
This file includes data collected from the measurement of physicochemical properties, functional properties and microstructure of low-fat Mozzarella cheese.
Deju Zhang (9066779)
core   +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

New trials to make camel mozzarella

, 2014
Mozzarella, one of the most consumed cheeses in the world was traditionally done with cow milk. The use of camel milk was tried in the present study. AlI technological production chain is presented in this work. For clotting camel milk,Chy-Max MIOOO (Chr
Camier, Bénédicte, Faye, Bernard, Aleliwi, N., Konuspayeva, Gaukhar, Shomamrey, M.   +4 more
core  

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

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