Results 131 to 140 of about 17,133 (260)

Pseudomonads Have Caused Spoiled Mozzarella Cheese

, 2011
DE; de; efsa-focal-point@bfr.bund ...
openaire   +1 more source

Effect of coagulating enzymes and types of milk on the physico-chemical, proximate composition and sensory attributes of iron fortified Mozzarella cheese

, 2022
Masuk Raquib, Trishna Borpuzar, Mineswar Hazarika, Saurabh Kumar Laskar, G.K. Saikia, Razibuddin Ahmed Hazarika   +5 more
openalex   +2 more sources

Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk. [PDF]

J Food Sci Technol, 2022
Akarca G, Yildirim G.
europepmc   +1 more source

Water footprint of Italian buffalo mozzarella cheese

Journal of Agriculture and Food Research
This study presents a comprehensive assessment of the Water Footprint (WF) for buffalo mozzarella production and consumption relative to an area in central Italy with a high concentration of buffalo farms. Using the Water Footprint Network (WFN) methodology, the consumption of green, blue, and grey water fractions (Wfc) throughout the supply chain has ...
Giampiero Grossi, Umberto Bernabucci, Chiara Rossi, Francesco Cesarini, Nicola Lacetera, Chiara Evangelista, Giovanni Turriziani, Andrea Vitali   +7 more
openaire   +2 more sources

Effects of industrial slicing on the microbiological quality and safety of mozzarella cheese and ham

Journal of Agriculture and Food Research
Slicing of animal origin food affects the final quality of products and potentially transfers pathogenic microorganisms as it occurs after microorganism control and elimination steps, such as cooking and pasteurization. Therefore, the food industry needs
Denise A. dos Santos, Fernando L. Nunes, Kariny O. da Silva, Cátia M.O. Lobo, Amauri A. Alfieri, José C. Ribeiro-Júnior   +5 more
doaj   +1 more source

Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production. [PDF]

Braz J Microbiol, 2022
Silva LF, De Dea Lindner J, Sunakozawa TN, Amaral DMF, Casella T, Nogueira MCL, Penna ALB.   +6 more
europepmc   +1 more source

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  

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese. [PDF]

Food Sci Nutr, 2021
Chang S, Mohammadi Nafchi A, Baghaie H.
europepmc   +1 more source

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  

Get four meals from 12 foods [PDF]

, 2015
"FNEP.""Family Nutrition Education Programs : Nutrition and life skills for Missouri families."Reviewed 7/15 ...

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