Results 111 to 120 of about 79,173 (203)

Composition of mozzarella cheese wheys : Relations with problems occuring during concentration, lactose crystallization and spray drying

, 2011
Mozzarella cheese, especially its low-moisture part skim form, better known as pizza cheese, achieved a spectacular growth over the last decades, becoming even a challenger of cheddar in the United States.
Gernigon, Gwénolé, Schuck, Pierre, Jeantet, Romain   +2 more
core   +2 more sources

Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
Data collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering
Djalal Rosyidi, Purwadi Purwadi, Fondha Teguh Eko Harjono   +2 more
doaj  

Effect Of Mozzarella Cheese Age On It's Meltability And Chemical Composition

, 2007
Four ages of mozzarella cheese of 1, 15, 30 and 60 days old were made. The mozzarella cheese meltability and chemical composition were evaluated for locally made and commercial imported mozzarella (Puck cheese from Denmark).
Ahmed, Alla El-din Ahmed Ali
core  

PEMANFAATAN MILK CLOTTING ENZYME DARI Lactobacillus casei D11 UNTUK PEMBUATAN KEJU MOZZARELLA [Utilization of Milk Clotting Enzyme from Lactobacillus casei D11 for Mozzarella Cheese Making]

Jurnal Teknologi dan Industri Pangan, 2015
Milk Clotting Enzyme (MCE) is an active agent for cheese making which may be produced by Lactic acid bacteria (LAB). MCE activity differs according to the LAB strains used.
Rohmatussolihat -, Miranti Nurindah Sari, Puspita Lisdiyanti, Yantyati Widyastuti, Endang Sukara   +4 more
doaj  

Utilization of Pineapple Bromelain Enzymes (Ananas comosus) on Organoleptic, Physical and Chemical Quality of Mozzarella Cheese

This study aims to determine the effect of using pineapple bromelain enzymes with different levels on the organoleptic, physical and chemical quality of mozzarella cheese and to obtain the best levels of bromelain enzymes in the manufacture of mozzarella
Rahmawati, Nurina, Afiyah, Dyah Nurul, Alfianti, Putri   +2 more
core   +2 more sources

Exposure to <i>Bacillus cereus</i> 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