Results 101 to 110 of about 76,169 (240)
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The aims of this study were to determine the best preservative between potassium sorbate, sodium benzoate, and chitosan on the microbiological quality of Mozzarella cheese stored at refrigerator temperature.
Wildan Yudha Prasetyo, Purwadi Purwadi
doaj
Cheese industry in Brazil: Innovation, regulation and consumer perception
International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.This review summarises recent advances in the Brazilian cheese industry, highlighting the main types of industrial cheeses, regulatory frameworks and technological innovations. It also examines consumer perceptions, emphasising the roles of sensory quality, cultural identity, health‐oriented reformulation and sustainability in defining the ...
Renata Golin Bueno Costa +3 more
wiley +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
Multiscale Nanocellulosic Biomaterials in Therapeutics and Food Sciences
Small Structures, Volume 7, Issue 3, March 2026.Multiscale nanocellulosic biomaterials offer exceptional physicochemical, mechanical, and biological properties; enabling transformative advances in therapeutics and food sciences. This review summarizes their structure–property relationships, key applications in drug delivery, tissue engineering, and food technology. Additionally, it outlines emerging
Hemant Singh +9 more
wiley +1 more source
, 2022 This file includes data collected from the measurement of physicochemical properties, functional properties and microstructure of low-fat Mozzarella cheese.
Deju Zhang (9066779)
core +1 more source
European Journal of Sport Science, Volume 26, Issue 2, February 2026.ABSTRACT This randomized crossover trial examined the effects of low‐carbohydrate high‐fat (LCHF) versus high‐carbohydrate low‐fat (HCLF) isocaloric diets on continuous glucose monitoring (CGM)‐derived glucose metrics in trained, healthy male cyclists.
Stefano Amatori +11 more
wiley +1 more source
From block to shred: Understanding the factors influencing shreddability of mozzarella cheese
Journal of Dairy Science: Mozzarella cheese is widely used for pizza applications, and it is generally shredded either in conversion plants or in pizzerias. The shreddability of mozzarella cheese is influenced by a variety of factors, and it is critical to understand how ...
Gunvantsinh Rathod +5 more
doaj +1 more source
Water Relationships of Whey Permeate Powders
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT Water relationships are developed for whey protein permeate powders based on an analysis of the composition, structural organization, and thermal properties of three commercial whey permeate powders (WPPs). On the basis of microscopic analysis, a two‐phase model of permeate powders with two types of particle morphologies is proposed: (1 ...
Tsung‐Yueh Benjamin Peng +2 more
wiley +1 more source
, 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 +4 more
core +1 more source
The Utilization of Keprok Orange Fruit (Citrus reticulata) Juice in Mozarella Cheese Manufacturing
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The aim of this study was to know the effect of Keprok Orange Fruit (Citrus reticulata) Juice as a direct acidification to yield, meltability, stretchability, protein and moisture content to Mozarella cheese.
Wiwit Hartono, Purwadi Purwadi
doaj