International Journal of Dairy Technology, Volume 78, Issue 4, October–December 2025.Pilot‐scale testing in a CIP test‐bed demonstrates a low‐temperature (50°C) enzymatic CIP process shows comparable efficacy to traditional high‐temperature (75°C) caustic cleaning for milk fouling removal. These validated results present a practical, energy‐efficient, and biodegradable alternative to support the dairy industry's sustainability goals ...
Karan J Pant +3 more
wiley +1 more source
Assessment of Quality and Microbial Characteristics and Fatty Acid Changes in Mozzarella Cheese Produced from Buffalo Milk and Fortified with Lactic Acid Bacteria [PDF]
International Journal of Nutrition SciencesBackground: Modern technological advances have enabled production of dairy products that can support the biological role of lactic acid bacteria, contributing to the improvement of fortified Mozzarella cheese.
Najla Hussen Al Garory +2 more
doaj +1 more source
Valorization of buffalo mozzarella cheese whey as human functional food and soil fertilizer
International Journal of Recycling of Organic Waste in AgriculturePurpose: This study examines the potential of transforming buffalo mozzarella cheese whey, a significant byproduct in Mediterranean and Middle Eastern dairy production, into valuable resources.
Raffaele Conte +6 more
doaj +1 more source
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
openaire +1 more source
Physicochemical changes during the plasticisation & stretching of mozzarella cheese manufacture
, 2021 Dorothy Attard
openalex +2 more sources
Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The research about production of Mozzarella cheese used lime juice as an acidifier was aimed to study its potency on physical quality of Mozzarella cheese.
Purwadi Purwadi
doaj
Scientia Agricola, 1993 O presente trabalho teve por objetivo verificar a composição química e nutricional do queijo e iogurte elaborados com leite de búfala e comparados com aqueles elaborados com leite de vaca.
M.R. Verruma +2 more
doaj +1 more source
Impact of a complex food microbiota on energy metabolism in the model organism Caenorhabditis elegans [PDF]
, 2015 The nematode Caenorhabditis elegans is widely used as a model system for research on aging, development, and host-pathogen interactions. Little is currently known about the mechanisms underlying the effects exerted by foodborne microbes.
C., Devirgiliis +6 more
core +3 more sources
ERRATUM: Application of artificial neural networks in the study of Mozzarella cheese salting [PDF]
, 2022 Talita Fogaça de Oliveira +9 more
openalex +1 more source
PRODUCT QUALITY IN THE CANADIAN DAIRY INDUSTRY [PDF]
Supply management has been shown to increase the price of milk. Technological change has induced (and allowed) processors to substitute alternative inputs, many of which can be imported tariff-free, for the traditional ingredients to lower costs and ...
Baylis, Katherine R., Nogueira, Lia
core +4 more sources