Influence of Dietary Supplementation with a Blend of Essential Oils, Tannins and Bioflavonoids on Milk Yield and Nutritional Properties and on Economic Sustainability of Buffalo Breeding. [PDF]
Animals (Basel)Dibennardo F +6 more
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Consumer Perception of Plant-Based Cheese. [PDF]
J Food SciWarner E, Homwongpanich K, Drake M.
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Effects of Dry Herbal Supplementation on Microbiological Safety, Physicochemical Characteristics, Sensory Properties, and Shelf Life of Traditional Serbian Rolled <i>Pasta Filata</i> Cheese from Raw Cow's Milk. [PDF]
MicroorganismsVidaković Knežević S +6 more
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Ultrasound-enhanced deep eutectic solvent extraction and encapsulation of eggplant peel polyphenols for low-fat mozzarella spread formulation. [PDF]
Ultrason SonochemMushtaq HH, Akhtar A, Nasim I, Khalid N.
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Abstract The rheological properties of mozzarella cheese were studied by using a parallel plate, a sliding plate, an extensional and a capillary rheometer over a temperature range of 25–60 °C. While mozzarella cheese behaves as a semisolid at room temperature, it behaves mostly as a liquid at higher temperatures (typically greater than 40 °C).
Savvas G Hatzikiriakos
exaly +2 more sources
Evaluation of Oxidative Damage in Mozzarella Cheese Produced From Bovine or Water Buffalo Milk
Food Chemistry, 2002 Technological processes are the main sources of protein and lipid oxidation in food. The oxidative status was determined in a soft Italian cheese, namely mozzarella, produced from water buffalo or bovine milk.
Maria Stefania Spagnuolo +2 more
exaly +3 more sources
Journal of Cleaner Production, 2019 The present paper contributes to improve knowledge about the environmental impact of the production chain of buffalo mozzarella, a topic little studied in literature.
Stefano Bovolenta, Mirco Corazzin
exaly +2 more sources
Use of Chitosan to Prolong Mozzarella Cheese Shelf Life
Journal of Dairy Science, 2005 This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the preservation of a very perishable cheese.
M A del Nobile, C Scrocco, M Sinigaglia
exaly +1 more source
THE PASTEURIZATION OF MOZZARELLA CHEESE*
Journal of Milk and Food Technology, 1954This 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 +2 more
openaire +1 more source