Results 121 to 130 of about 2,065 (177)

Influence of Dietary Supplementation with a Blend of Essential Oils, Tannins and Bioflavonoids on Milk Yield and Nutritional Properties and on Economic Sustainability of Buffalo Breeding. [PDF]

Animals (Basel)
Dibennardo F, Infascelli L, Iommelli P, Tudisco R, Iasi A, Musco N, Infascelli F.   +6 more
europepmc   +1 more source

Consumer Perception of Plant-Based Cheese. [PDF]

J Food Sci
Warner E, Homwongpanich K, Drake M.
europepmc   +1 more source

Effects of Dry Herbal Supplementation on Microbiological Safety, Physicochemical Characteristics, Sensory Properties, and Shelf Life of Traditional Serbian Rolled <i>Pasta Filata</i> Cheese from Raw Cow's Milk. [PDF]

Microorganisms
Vidaković Knežević S, Ljubojević Pelić D, Popov N, Knežević S, Vranešević J, Pelić M, Živkov Baloš M.   +6 more
europepmc   +1 more source

Ultrasound-enhanced deep eutectic solvent extraction and encapsulation of eggplant peel polyphenols for low-fat mozzarella spread formulation. [PDF]

Ultrason Sonochem
Mushtaq HH, Akhtar A, Nasim I, Khalid N.
europepmc   +1 more source

From Farm to Retail: Decoding the Elemental Landscape of Milk and Dairy Products Across Organic and Conventional Production Systems Using ICP-MS. [PDF]

Toxics
Marcus OI, Tabaran A, Crișan Reget OL, Dan SD, Panait LC, Lăcătuș CM, Popescu M, Codea AR, Purdoiu RC, Lăcătuș R, Petrescu-Mag IV, Nicolescu A, Bora FD.   +12 more
europepmc   +1 more source

Toward same-day detection of <i>Salmonella</i>: a rapid and cost-effective analytical method. [PDF]

Front Microbiol
Cristiano D, Peruzy MF, Castellano S, Mancusi A, Proroga YTR, Delibato E, Mazzocca R, Ambrosio RL, Murru N.   +8 more
europepmc   +1 more source

Testing the Shelf Life of Mozzarella-Type Cheese Packaged with Polyurethane-Based Films with Curcumin. [PDF]

Polymers (Basel)
Ruiz D, Tessaro L, Sobral PJDA, Uscátegui Y, Diaz LE, Valero MF.   +5 more
europepmc   +1 more source

Sodium content of Packaged foods in Uruguay by country of origin: regulatory challenges and trade considerations. [PDF]

Global Health
Natero V, Alcaire F, Thow AM, Ares G.
europepmc   +1 more source

Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition. [PDF]

Foods
Fenga I, Alinovi M, Paciulli M, Mucchetti G, Chiavaro E.   +4 more
europepmc   +1 more source

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Rheology of mozzarella cheese

International Dairy Journal, 2007
Abstract The rheological properties of mozzarella cheese were studied by using a parallel plate, a sliding plate, an extensional and a capillary rheometer over a temperature range of 25–60 °C. While mozzarella cheese behaves as a semisolid at room temperature, it behaves mostly as a liquid at higher temperatures (typically greater than 40 °C).
Savvas Hatzikiriakos
exaly   +2 more sources