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 +11 more
openaire +3 more sources
Jurnal Ilmu Peternakan dan Veteriner TropisCow’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 +1 more
doaj +1 more source
Milk and Byproducts Exports, Is It a Solution for Producers or a Problem for Consumers? [PDF]
International Relations/Trade,
da Paz, Erica +2 more
core +1 more source
Produção de queijo tipo Mozarela com leite de vaca dos Açores [PDF]
, 2018 Dissertação de Mestrado, Tecnologia e Segurança Alimentar, 30 de maio de 2018, Universidade dos Açores.O queijo mozarela teve sua origem na região de Battipaglia, na Itália. É uma variedade macia e não amadurecida da família pasta-filata.
Toledo, Lisandro Miguel Freitas
core
Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk [PDF]
, 2009 In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (800,000 cells/mL) levels were investigated. Three batches of cheese were produced for each
ANDREATTA, Evelise +5 more
core +3 more sources
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
The Effects of Processing and Ripening on the Quality of Pizza Cheese [PDF]
, 1999 End of Project ReportThe main aims of this project were to quantify the changes in fuctionality during maturation of cheese and to develop an understanding of the factors which mediate the development of functionality.
Auty, Mark +4 more
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Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region [PDF]
, 2016 The burrata cheese is a traditional product from Southern Italy, consisting of an envelope of pasta filata (stretched curd) filled with cream and pasta filata strips (usually leftovers from mozzarella production).
Branciari, R. +6 more
core +2 more sources
Rethinking Dairyland: Background for Decisions About Wisconsin's Dairy Industry [PDF]
Livestock Production/Industries,
Jesse, Edward V.
core +1 more source
Comparison of bacterial communities of tilapia fish from Cameroon and Vietnam using PCR-DGGE (polymerase chain reaction-denaturing gradient gel electrophoresis) [PDF]
, 2009 Fishes in general and tilapia in particular are traded all over the world. However, it is difficult to find out their exact geographical location. One of the techniques used in the traceability of fish and its byproducts consist in analysing in a global ...
Loiseau, Gérard +4 more
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