Results 91 to 100 of about 76,169 (240)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri +4 more
wiley +1 more source
Advances and Perspectives in Research on Buffalo Milk Production and Mozzarella Cheese
Agro Productividad, 2021 Objective: To conduct a bibliographic review of the inventory and distribution of the buffalo herd, leading dairy buffalo breeds, and to map the main research topics for dairy buffaloes, emphasizing feeding methods and their effects on milk and ...
F. Napolitano +10 more
semanticscholar +1 more source
Discover FoodThe objective of this study was to assess the impact of incorporating Saccharomyces boulardii yeast (a known probiotic culture) as an adjunct culture on the quality characteristics of Mozzarella cheese, prepared using two different cheesemaking protocols.
Ankit Bihola +3 more
semanticscholar +1 more source
A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk
Food Science of Animal Resources, 2019 This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited higher fat, calcium,
Jayeon Yoo +6 more
doaj +1 more source
Safety of acute exposure to the food additive glycerol (E 422) from beverages
EFSA Journal, Volume 24, Issue 5, May 2026.Abstract The European Commission requested EFSA to assess the acute exposure to glycerol (E 422) from slush ice drinks and de‐alcoholised wine. The acute exposure assessment was conducted on a single‑consumption‑event basis considering the reported use levels and analytical data of glycerol in slush ice drinks and the proposed maximum level of 50,000 ...
EFSA Panel on Food Additives and Flavourings (FAF) +22 more
wiley +1 more source
FUNCTIONAL AND MICROSTRUCTURAL PROPERTIES OF LOW FAT MOZZARELLA CHEESE AS AFFECTED BY EXOPOLYSACCHARIDES-PRODUCING S. THERMOPHILUS AND STORAGE CONDITIONS [PDF]
Journal of Food and Dairy Sciences, 2005 This study was carried out to improve the functional properties of low fat mozzarella cheese and to extend its shelf-life via the use of exopolysaccharides (EPS) producing starter cultures and different freezing conditions.
Elham El –Sayed
doaj +1 more source
Casein as rare elicitor of food allergy dependent on augmentation factors ‐ A case report
JDDG: Journal der Deutschen Dermatologischen Gesellschaft, EarlyView.
Charlotte Jasmin Kiani +5 more
wiley +1 more source
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.Mycotoxin data in Brazilian milk and dairy products over 20 years indicate aflatoxin M1 as the most frequent, although ochratoxin A, fumonisins and deoxynivalenol were also found in some studies. These data underscore the importance of control measures to reduce dietary mycotoxins in Brazilian dairy feed and avoid their residues in milk.
Sana Ullah +8 more
wiley +1 more source
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This graphical summary illustrates the isolation and identification of Escherichia coli in samples from the milk production chain. The classical culture methods and molecular methods were used to identify E. coli, followed by the characterisation of biofilm formation, curli production and motility, and verification of pathogenicity and environmental ...
Adriane de Souza Nunes Sikorski +10 more
wiley +1 more source
Effects of psychrotrophic counts and somatic cell counts on Mozzarella cheese yield and quality
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.The increase in somatic cell count and psychrotrophic bacteria in raw milk affected mozzarella cheese during 90 days of refrigerated storage. Higher microbial and cellular loads intensified proteolysis, decreased moisture and free oil, weakened the texture and reduced shelf life and industrial yield.
Naiara M Bezerra +9 more
wiley +1 more source