Results 101 to 110 of about 79,173 (203)

Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate. [PDF]

Food Sci Nutr, 2023
Hammam ARA, Metzger LE.
europepmc   +1 more source

Student Capacity Building With Mozzarella Cheese Making Training At Smk Negeri 1 Mojosongo, Boyolali [PDF]

Students of SMK Negeri 1 Mojosongo, especially those majoring in Ruminant Livestock Agribusiness, need training in making mozzarella cheese to increase their knowledge in milk processing.
Windyasmara, Ludfia, Ahimsa Kandi, Mulyono, Ali Mursyid Wahyu   +2 more
core  

Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. [PDF]

Foods, 2022
Marrella M, Bertani G, Ricci A, Volpe R, Roustel S, Ferriani F, Nipoti E, Neviani E, Lazzi C, Bernini V.   +9 more
europepmc   +1 more source

Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese. [PDF]

Animals (Basel), 2021
Biondi L, Fulgione A, Capuano F, Nappa M, Citro A, Nava D.   +5 more
europepmc   +1 more source

Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk. [PDF]

J Food Sci Technol, 2022
Akarca G, Yildirim G.
europepmc   +1 more source

Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production. [PDF]

Braz J Microbiol, 2022
Silva LF, De Dea Lindner J, Sunakozawa TN, Amaral DMF, Casella T, Nogueira MCL, Penna ALB.   +6 more
europepmc   +1 more source

Evaluation of hygienic-sanitary conditions of the minas frescal and mozzarella cheese produced in Morrinhos city -GO Avaliação das condições higiênico-sanitárias do queijo minas frescal e mussarela produzido na cidade de Morrinhos – GO

Revista Brasileira de Saúde e Produção Animal, 2007
Microbiological analyses were performed in 60 samples of Minas Frescal cheese and 60 samples of Mozzarella cheese. Samples were collected and produced in a dairy factory in Morrinhos-GO from April to September, for quantitative analysis of total ...
Lilian Carla Carneiro, Rosangela Coelho Quintana   +1 more
doaj  

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese. [PDF]

Food Sci Nutr, 2021
Chang S, Mohammadi Nafchi A, Baghaie H.
europepmc   +1 more source

Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd. [PDF]

Molecules, 2021
Rinaldi S, Palocci G, Di Giovanni S, Iacurto M, Tripaldi C.   +4 more
europepmc   +1 more source

Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis. [PDF]

Metabolites, 2021
Kandasamy S, Yoo J, Yun J, Kang HB, Seol KH, Ham JS.   +5 more
europepmc   +1 more source