Results 111 to 120 of about 76,169 (240)
Italian Journal of Food Safety, 2009 The Campania Region, in order to protect the Italian Mediterranean Buffalo, established a set of yearly official controls on all buffalo products manufactured in the Region.
Y.T.R. Proroga +6 more
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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. +2 more
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Dynamics of salt diffusion and yield of three types of goat's milk cheese
Mljekarstvo, 2001 This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th ...
Sonja Srbinovska +4 more
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Occurrence of polychlorobiphenyls in buffalo mozzarella cheese from Campania (Italy)
, 2008 Buffalo milk and mozzarella cheese produced in the Caserta and Salerno areas in Campania region have been investigated on the presence and the levels of polychlorobiphenyls (PCBs). Seven congeners, six non dioxin-like (NDL-PCBs nos. 28, 52, 101, 138, 153
Cirillo, T +5 more
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Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate
Journal of Veterinary Medical Research, 2007 Thirty samples of Mozzarella cheese (15 made traditionally from raw milk in Tripoli city (Libya) and other 15 imported samples sold in markets related to different brand names) were examined bacteriologically for their total bacterial count ...
A. M. Garbaj +3 more
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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 SciencesBackground: 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 +2 more
doaj +1 more source
Indian Journal of Dairy ScienceMozzarella 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 +3 more
openaire +1 more source
Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The research about production of Mozzarella cheese used lime juice as an acidifier was aimed to study its potency on physical quality of Mozzarella cheese.
Purwadi Purwadi
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Valorization of buffalo mozzarella cheese whey as human functional food and soil fertilizer
International Journal of Recycling of Organic Waste in AgriculturePurpose: 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 +6 more
doaj +1 more source
DEVELOPMENT OF VEGAN MOZZARELLA-LIKE CHEESE WITH EXTRUDED FAVA PROTEIN
, 2021 Fava protein-based cheese prototypes, mimicking properties of conventional Mozzarella cheese, were prepared with extruded and unextruded fava protein and studied to find out if extrusion processing could improve the functionality of fava protein isolate.
Zeng, Chen
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