Results 121 to 130 of about 76,169 (240)

Avaliação química e nutricional do queijo mozzarella e iogurte de leite de búfala Chemical and nutritional evaluation of mozzarella cheese and yogurt made from buffalo milk

Scientia Agricola, 1993
O presente trabalho teve por objetivo verificar a composição química e nutricional do queijo e iogurte elaborados com leite de búfala e comparados com aqueles elaborados com leite de vaca.
M.R. Verruma, A.J. de Oliveira, J.M. Salgado   +2 more
doaj   +1 more source

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  

Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey

, 1999
We investigated the effect of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus starter bacteria on Mozzarella cheese functionality and whey viscosity. Mozzarella cheeses were manufactured with Lactobacillus helveticus LH100 paired
Petersen, B. L., Peterson, B. L., Dave, R. I., McMahon, D. J., Oberg, C. J., Broadbent, Jeff, McMahon, Donald J.   +6 more
core   +1 more source

Browning of Mozzarella Cheese During High Temperature Pizza Baking

, 1994
The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp.
Keeler, Laurie J., Matzdorf, Beatriz, Hutkins, Robert W., Cuppett, Susan L.   +3 more
core  

Investigation of the influence of xanthan on mozzarella cheese characteristics focusing on its antimicrobial effect. [PDF]

J Adv Vet Anim Res, 2023
Abdel-Salam AB, Saad M, Ahmed RF, Soliman NSM.   +3 more
europepmc   +1 more source

INFLUENCE OF DREGEA SINENSIS HEMSL. PROTEASE ON THE QUALITY OF MOZZARELLA CHEESE FROM BUFFALO MILK

, 2017
Dregea sinensis Hemsl. protease, a new enzyme source, is described with the characteristics of milk curd. However, cheese processing with this protease has yet to be described.
Aixiang Huang, Hongyan Wang, Yujing Wang
core   +1 more source

Changes in the physicochemical, functional and microbiological parameters of Mozzarella cheese prepared using ‘treated milk blends’ during refrigerated storage

Discover Food
This study aimed to improve the functional and microbial quality of Mozzarella cheese by preparing cheese from a blend of unhomogenized and homogenized milks, addressing the limitation of using exclusively homogenized milk for cheesemaking.
Harsh Patel, Atanu Jana, Ankit Bihola, Shaikh Adil   +3 more
doaj   +1 more source

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

Comparative quality characteristics of mozzarella cheese from goat\u27s, buffalo\u27s and cow\u27s milk

, 2015
The chemical, functional, and sensory qualities, yield and product cost of mozzarella cheese from three different types of milk were assessed. Experimental treatments included mozzarella cheese from goat\u27s milk (T1), mozzarella cheese from cow\u27s ...
Malinao, Glacelle Alyne C
core  

Mozzarella cheese production, quality and authentication

, 2018
Pòster
Cantero Díaz, Carla, Universitat Autònoma de Barcelona. Facultat de Veterinària   +1 more
openaire   +1 more source