Results 91 to 100 of about 79,173 (203)

Valorization of buffalo mozzarella cheese whey as human functional food and soil fertilizer

International Journal of Recycling of Organic Waste in Agriculture
Purpose: 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, Anna Valentino, Silvia Romano, Sorur Yazdanpanah, Anna Di Salle, Fahd Kandsi, Gianfranco Peluso   +6 more
doaj   +1 more source

Measurement of Postmelt Chewiness of Mozzarella Cheese

Journal of Dairy Science, 1999
Abstract An empirical test to evaluate the postmelt chewiness of Mozzarella cheese was developed. In the empirical test, 30g of shredded Mozzarella cheese was placed in a metal form, covered with aluminum foil, and melted in a forced-air oven for 10min at 125°C. The cheese was cooled from 72 to 49°C and cut into uniform 13- × 13-mm pieces.
L.E. Metzger, D.M. Barbano
openaire   +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 Sciences
Background: 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, Raghad Saad Al Musa, Raqad Raheem Ali Al-Hatim   +2 more
doaj   +1 more source

Comparison of acid casein-based Mozzarella cheese analogue with natural Mozzarella cheese during refrigerated storage

Indian Journal of Dairy Science
Mozzarella cheese analogue was prepared using acid casein and partially hydrogenated palm kernel oil as protein and fat source respectively and compared with natural Mozzarella cheese during refrigerated storage. Moisture and soluble nitrogen of analogue and natural cheese were statistically similar while analogue had higher pH and acid degree value ...
Chetan N Dharaiya, Atanu H Jana, Jarita M Mallik, Rachana B Rathawa   +3 more
openaire   +1 more source

Composition of clarified buffalo mozzarella cheese whey used for the cultivation of S. platensis.

, 2019
Composition of clarified buffalo mozzarella cheese whey used for the cultivation of S. platensis.
Emanuelle P. E. Silva (7542776), Roberto Sassi (618793), Luiz H. F. Borba (7542773), Maria I. B. Pereira (7542761), Guilherme F. Medeiros (7542767), Adriano H. N. Rangel (7542782), Emerson M. Aguiar (7542770), Bruna M. E. Chagas (7542764), Júlio C. Andrade Neto (7542779)   +8 more
core   +1 more source

Avaliação química e nutricional do queijo mozzarella e iogurte de leite de búfala Chemical and nutritional evaluation of mozzarella cheese and yogurt made from buffalo milk

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, A.J. de Oliveira, J.M. Salgado   +2 more
doaj   +1 more source

Quantifying blistering and browning properties of Mozzarella cheese. Part I: Cheese made with different starter cultures

, 2013
The aim of this study was to develop novel techniques to investigate the blistering and browning properties of Mozzarella cheese. An innovative and holistic approach was developed to evaluate cheese blistering and browning properties using machine vision
Emanuelsson-Patterson, EAC, Ma, X, Zhang, L, Balaban, MO, James, B   +4 more
core   +1 more source

A Method for Manufacturing Reduced Fat Mozzarella Cheese

, 1994
Mozzarella cheese was manufactured to contain up to 50% less fat than conventional part-skim Mozzarella cheese. Milk, which had been standardized to a casein to fat ratio of 1.2, 1.6, 2.0, or 2.4, was inoculated with single strains of Lactobacillus ...
Oberg, C. J., McMahon, Donald J., Merrill, R. K., Richard K. Merrill, Donald J. McMahon, Craig J. Oberg   +5 more
core   +1 more source

Investigation of the influence of xanthan on mozzarella cheese characteristics focusing on its antimicrobial effect. [PDF]

J Adv Vet Anim Res, 2023
Abdel-Salam AB, Saad M, Ahmed RF, Soliman NSM.   +3 more
europepmc   +1 more source

Changes in the physicochemical, functional and microbiological parameters of Mozzarella cheese prepared using ‘treated milk blends’ during refrigerated storage

Discover Food
This study aimed to improve the functional and microbial quality of Mozzarella cheese by preparing cheese from a blend of unhomogenized and homogenized milks, addressing the limitation of using exclusively homogenized milk for cheesemaking.
Harsh Patel, Atanu Jana, Ankit Bihola, Shaikh Adil   +3 more
doaj   +1 more source