Results 141 to 150 of about 76,169 (240)

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  

Analisis Aspek Finansial dalam Perencanaan Unit Pengolahan Keju Mozzarella: Analysis of Financial Aspects in Planning a Mozzarella Cheese Processing Unit

Mozzarella cheese is semi-matured cheese made from cow or buffalo milk. Mozzarella cheese has a soft, stringy and elastic texture. The aim of this research is to find a mozzarella cheese processing facility design and determine how feasible it is to set ...
Alqowi Yanuarsyah, Aula, Hermanuadi, Didiek   +1 more
core  

Evaluation of Functional Properties and Microstructure of Mozzarella Cheese, and their Correlation

, 2013
As Mozzarella cheese is usually consumed as a pizza topping, its melted properties are more important than its unmelted properties. Because of the sensory requirements of consumers, the functional properties of Mozzarella, including meltability, free oil,
Ma, Xixiu
core  

Exposure to Bacillus cereus in Water Buffalo Mozzarella Cheese. [PDF]

Foods, 2020
Montone AMI, Capuano F, Mancusi A, Di Maro O, Peruzy MF, Proroga YTR, Cristiano D.   +6 more
europepmc   +1 more source

MICROBIOLOGICAL EVALUATION OF MOZZARELLA CHEESE [PDF]

Assiut Veterinary Medical Journal, 2015
openaire   +1 more source

MICROBIOLOGICAL QUALITY OF MOZZARELLA CHEESE [PDF]

Assiut Veterinary Medical Journal, 1998
openaire   +1 more source

Functional Reduced-Fat Mozzarella Cheese from "Essential Oil-Fed" Milk and Inulin Fortification. [PDF]

Foods
Antonino C, Natrella G, Caliandro P, Forte L, Pasqualone A, Faccia M.   +5 more
europepmc   +1 more source

Physicochemical Properties and Antioxidant Activity of Mozzarella Cheese Supplemented with Carrot Powder. [PDF]

Prev Nutr Food Sci
Park Y, Hwang ES.
europepmc   +1 more source

Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese. [PDF]

J Food Sci Technol, 2020
Zappia A, Branca ML, Piscopo A, Poiana M.   +3 more
europepmc   +1 more source