Results 131 to 140 of about 2,065 (177)

THE PASTEURIZATION OF MOZZARELLA CHEESE*

Journal of Milk and Food Technology, 1954
This article describes mozzarella cheese, its method of manufacture and the difficulties that confront the Department of Health of the City of New York in causing industry to comply with regulations of the Sanitary Code requiring mozzarella cheese to be made from pasteurized milk.
A. E. Abrahamson, Edwin Ludewig, Paul Corash   +2 more
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Rheology of Reduced-Fat Mozzarella Cheese

1995
Reduction of dietary fat by Americans has led to the introduction of various low-fat dairy products. Consumption of Mozzarella cheese in the U.S. has reached 3.5 kg per person per year (USDA, 1993), making this variety an appropriate target for fat reduction. Our laboratory has developed a “light” Mozzarella containing
M H, Tunick, J J, Shieh
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Behaviour of Listeria monocytogenes in packaged water buffalo mozzarella cheese

Letters in Applied Microbiology, 2011
Aims: The aim of the study was to evaluate the behaviour of Listeria monocyt- ogenes in the conditioning liquid of packaged water buffalo mozzarella cheese (WBMC). Methods and Results: The conditioning liquid was contaminated with L. mono- cytogenes, and the contaminated samples were stored at four different storage temperatures: 5 and 10°C for 22 days;
Finazzi G., Daminelli P., SERRAINO, ANDREA, Pizzamiglio V., Riu R., GIACOMETTI, FEDERICA, Bertasi B., Losio M. N., Boni P.   +8 more
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MEASURING ELONGATIONAL PROPERTIES OF MOZZARELLA CHEESE

Journal of Texture Studies, 1995
ABSTRACTA vertical uniaxial extension apparatus was developed for determining elongational properties of Mozzarella cheese over the course of one month of refrigerated storage. Cheese specimens suspended in hot oil (60C) first underwent melting and then stretching under the influence of a constant force. Samples did not break even after 400% extension.
M. M. AK, S. GUNASEKARAN
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Incorporating whey proteins into mozzarella cheese

International Journal of Dairy Technology, 1999
A study was conducted to improve the yield of cheese and make reduced fat cheese by incorporating whey proteins. Whey protein dispersions were prepared by heating whey at 95°C and pH 4.6, then removing excess serum and homogenizing part of the whey protein.
P. PUNIDADAS, J. FEIRTAG, M A TUNG
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Direct amino acid analyses of mozzarella cheese

Journal of the American Dietetic Association, 1985
The amino acid content of mozzarella (low moisture, part skim milk) and asadero cheeses was determined by the column chromatographic method. Data from the direct analyses of the mozzarella cheeses were compared with the calculated amino acid composition reported in tables in Agriculture Handbook No. 8-1.
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Rheology of mozzarella cheese: Extrusion and rolling

International Dairy Journal, 2008
Abstract A capillary rheometer was used to determine the processability and rheology of mozzarella cheese over the temperature range of 25–60 °C. End pressure corrections, which are corrections associated with the entry and exit of the mozzarella cheese in and out of the capillary die, were found to be significant.
Edward B. Muliawan, Savvas G. Hatzikiriakos   +1 more
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Mozzarella and Pizza Cheese

1993
Mozzarella is a prominent member of the pasta filata, or stretched curd, cheeses that originated in Italy. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its characteristic fibrous structure and melting and stretching properties.
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OBJECTIVE MEASUREMENT OF THE STRETCHABILITY OF MOZZARELLA CHEESE

Journal of Texture Studies, 1992
ABSTRACTDespite the great attention that has been devoted to cheese rheology to date no rheological analyses to characterize cheese stretchability by well‐defined physical terms has been proposed. This paper illustrates the possibility of using a test commonly used to characterize polymer melt response to spinning to objectively measure cheese ...
S. CAVELLA, S. CHEMIN, P. MASI
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RHEOLOGICAL AND CHEMICAL PROPERTIES OF MOZZARELLA CHEESE

Journal of Texture Studies, 1994
ABSTRACTDynamic viscoelastic parameters and chemical properties of Mozzarella cheese produced using a “no‐brine” cheese making method with 3 different cooking temperatures (38, 41, and 44C) were determined. Samples were stored for 3 weeks at 4C before dynamic mechanical analysis at 22C.
J. JOSEPH YUN, YIN LIANG HSIEH, DAVID M. BARBANO, CHARLES L. ROHN   +3 more
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