Results 71 to 80 of about 2,260 (182)
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
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Genetics and Molecular Biology, 2008 Mozzarella cheese is traditionally prepared from bubaline (Bubalus bubalis) milk, but product adulteration occurs mainly by addition of or full substitution by bovine milk.
Antonio R. Otaviano +5 more
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Rheology and processing of mozzarella cheese
, 2008 Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature.
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Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate
Journal of Veterinary Medical Research, 2007 Thirty samples of Mozzarella cheese (15 made traditionally from raw milk in Tripoli city (Libya) and other 15 imported samples sold in markets related to different brand names) were examined bacteriologically for their total bacterial count ...
A. M. Garbaj +3 more
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Prevalence of Listeria monocytogenes in mozzarella cheese: A systematic review and meta-analysis
Journal of Dairy Science: Listeria monocytogenes is a human pathogen responsible for listeriosis, a sporadic but serious disease that poses significant health risks, particularly to vulnerable populations such as pregnant women, the elderly, and immunocompromised individuals ...
Roberto Condoleo +5 more
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Dynamics of salt diffusion and yield of three types of goat's milk cheese
Mljekarstvo, 2001 This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th ...
Sonja Srbinovska +4 more
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FoodsThis study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out ...
Jakub Biegalski, Dorota Cais-Sokolińska
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, 1993 Variables affecting the physical properties of Mozzarella cheese were investigated. The effects of various milk-clotting enzymes were examined. The type of milk coagulating enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese.
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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
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Indian Journal of Dairy ScienceMozzarella cheese analogue was prepared using acid casein and partially hydrogenated palm kernel oil as protein and fat source respectively and compared with natural Mozzarella cheese during refrigerated storage. Moisture and soluble nitrogen of analogue and natural cheese were statistically similar while analogue had higher pH and acid degree value ...
Chetan N Dharaiya +3 more
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