Near‐infrared spectroscopy: A possible routine analysis to detect the use of frozen curds in the production of Buffalo Mozzarella cheese [PDF]
, 2023 Giuliano Palocci +6 more
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Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd. [PDF]
Molecules, 2021 Rinaldi S +4 more
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Patterns of competition and strategic groups in the special cheese industry in Brazil [PDF]
The aim of this study is to identify the competition pattern in the Brazilian special cheese industry, and the strategic groups of this market. Based mainly on the Industrial Organization Theory, a qualitative study was conducted, supported by primary ...
Castro, Cleber Carvalho de +1 more
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Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 A research about the production of Mozzarella cheese with lime juice has been done to study the protein profile of this cheese. The method used in this research was experimental and designed by completely randomized design.
Purwadi Purwadi
doaj
Food Chemistry AdvancesThe current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on
Vaez Nemati, Jonas T. Guimarães
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Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis. [PDF]
Metabolites, 2021 Kandasamy S +5 more
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THE USE OF TRANSGLUTAMINASE IN THE PRODUCTION OF LOW FAT MOZZARELLA CHEESE [PDF]
, 2007 Hoda El-Zeini +2 more
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Development and quality assessment of cheese spread prepared by using: Paneer, mozzarella and cheddar cheese [PDF]
, 2017 Shanker Suwan Singh, Ramesh Chandra
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