Results 91 to 100 of about 2,065 (177)

Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
A research about the production of Mozzarella cheese with lime juice has been done to study the protein profile of this cheese. The method used in this research was experimental and designed by completely randomized design.
Purwadi Purwadi
doaj  

Exposure to Bacillus cereus in Water Buffalo Mozzarella Cheese. [PDF]

Foods, 2020
Montone AMI, Capuano F, Mancusi A, Di Maro O, Peruzy MF, Proroga YTR, Cristiano D.   +6 more
europepmc   +1 more source

MICROBIOLOGICAL EVALUATION OF MOZZARELLA CHEESE [PDF]

Assiut Veterinary Medical Journal, 2015
openaire   +1 more source

MICROBIOLOGICAL QUALITY OF MOZZARELLA CHEESE [PDF]

Assiut Veterinary Medical Journal, 1998
openaire   +1 more source

Functional Reduced-Fat Mozzarella Cheese from "Essential Oil-Fed" Milk and Inulin Fortification. [PDF]

Foods
Antonino C, Natrella G, Caliandro P, Forte L, Pasqualone A, Faccia M.   +5 more
europepmc   +1 more source

Physicochemical Properties and Antioxidant Activity of Mozzarella Cheese Supplemented with Carrot Powder. [PDF]

Prev Nutr Food Sci
Park Y, Hwang ES.
europepmc   +1 more source

Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese. [PDF]

J Food Sci Technol, 2020
Zappia A, Branca ML, Piscopo A, Poiana M.   +3 more
europepmc   +1 more source

Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. [PDF]

Foods
Yan P, Mi L, Song L, Lu Y, Liang Q, Zhang L, Zhang Y, Zhu Y.   +7 more
europepmc   +1 more source

Water soaking improves pizza bake properties of fat-free mozzarella cheese shreds. [PDF]

JDS Commun
Sutariya S, Salunke P.
europepmc   +1 more source