Results 81 to 90 of about 6,021 (208)
KADAR AIR, PROTEIN, DAN LEMAK KEJU MOZZARELLA DENGAN PENAMBAHAN SARI JERUK NIPIS PADA KONSENTRASI BERBEDA [PDF]
KADAR AIR, PROTEIN, DAN LEMAK KEJU MOZZARELLA DENGAN PENAMBAHAN SARI JERUK NIPIS PADA KONSENTRASI BERBEDA Ahmad Tri Wahyudi (12080116245) Di bawah bimbingan Irdha Mirdhayati dan Yendraliza INTISARI Susu dapat diolah menjadi suatu produk ...
AHMAD TRI WAHYUDI, -
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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
Structure-Material Properties of Traditional Mozzarella
, 2013 Full text is available to authenticated members of The University of Auckland only.Mozzarella cheese is primarily consumed in its melted form due to its desirable melt and stretch characteristics that emerge when heated. Existing researches commonly have
Yang, Seo
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Comparison of natural Mozzarella cheese with acid casein based Mozzarella cheese analogue [PDF]
Indian Journal of Dairy Science, 2021 Chetan Dharaiya +3 more
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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 +2 more
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Controllo microbiologico di punti critici nella filiera di produzione di mozzarella
, 1995 Different critical control points of Fresh cheese (mozzarella) production were controlled by microbiological analysis. Variability of the microorganism counts seems to depend on the milk, on the production lines and on the month of production ...
MARINO, Marilena +4 more
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Studiul comparativ de producere şi de piaţă pentru brânza Mozzarella [PDF]
, 2018 Fișierul atașat conține: Rezumat, Résumé, Cuprins, Introducere, Bibliografie.Teza de master este structurată în modul următor: introducere; aprecieri curente privind formarea calităţii brânzei Mozzarella; metode de apreciere a calităţii brânze Mozzarella;
MERIACRI, Cristina
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Современная наука и инновации, 2022 This article explores the effect of various cheeses in pizza recipes on the physicochemical and organoleptic characteristics of finished products.
A. V. Borisova +2 more
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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 +5 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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