Mozzarella Cheese Stretching: A Minireview [PDF]
Food Technology and Biotechnology, 2021 Mozzarella cheese stretching is a thermomechanical treatment influenced by factors such as pH, acidity, stretching time and temperature. The aim of this minireview is to provide information about the stretching step and the effect of the main factors on ...
Mônica Correia Gonçalves +1 more
doaj +5 more sources
Italian Journal of Food Safety, 2011 In summer 2010 a large outbreak of anomalous blue coloration of mozzarella cheese was recorded in Italy and some northern European countries. Official laboratory analysis and health authorities linked the outbreak to the contamination of processing water
P. Sechi +5 more
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Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese [PDF]
Italian Journal of Food Safety, 2023 The cooling applied during the firming and brining processes represents an important production step in mozzarella cheese making. The temperature fluctuations of the cooling water can negatively affect the hygiene, composition, and quality of mozzarella.
Marika Di Paolo +6 more
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The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese [PDF]
, 2018 The aim of this study was to determine the effect of inclusion of fresh forage in diet for lactating buffalo on properties of mozzarella cheese under intensive farming conditions. Thirty-two buffalo cows were equally allotted into 2 groups fed diets with
DI FRANCIA, Antonio +5 more
core +3 more sources
Droplet Digital PCR (ddPCR) Analysis for the Detection and Quantification of Cow DNA in Buffalo Mozzarella Cheese [PDF]
Animals, 2021 Buffalo mozzarella cheese is one of the most appreciated traditional Italian products and it is certified as a Protected Designation of Origin (PDO) product under the European Commission Regulation No. 1151/2012.
Anna Cutarelli +8 more
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Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping [PDF]
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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Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions [PDF]
Journal of Dairy Science, 2013 The effect of manufacturing factors on the shreddability and meltability of pizza Mozzarella cheese was studied. Four experimental cheeses were produced with 2 concentrations of denatured whey protein added to milk (0 or 0.25%) and 2 renneting pH values (6.4 or 6.5). The cheeses were aged 8, 22, or 36d before testing.
V, Banville +3 more
openaire +4 more sources
Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese [PDF]
Molecules, 2020 This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) group ...
Raffaele Sacchi +5 more
doaj +2 more sources
A Preliminary Study on Metabolome Profiles of Buffalo Milk and Corresponding Mozzarella Cheese: Safeguarding the Authenticity and Traceability of Protected Status Buffalo Dairy Products [PDF]
Molecules, 2020 The aim of this study is to combine advanced GC-MS and metabolite identification in a robust and repeatable technology platform to characterize the metabolome of buffalo milk and mozzarella cheese. The study utilized eleven dairies located in a protected
Angela Salzano +6 more
doaj +2 more sources
Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate [PDF]
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
doaj +2 more sources