Results 161 to 170 of about 2,065 (177)

Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties

LWT - Food Science and Technology, 2020
Germano Mucchetti, Marcello Alinovi
exaly  

PCR detection of cows’ milk in water buffalo milk and mozzarella cheese

International Dairy Journal, 2005
Fajardo V
exaly  

Effect of active coating on microbiological and sensory properties of fresh mozzarella cheese

Food Packaging and Shelf Life, 2014
Michele Faccia, Angelo Vittorio Zambrini, M Mastromatteo   +2 more
exaly  

Evaluation of oxidative damage in mozzarella cheese produced from bovine or water buffalo milk

Food Chemistry, 2002
Maria Stefania Spagnuolo, Luisa Cigliano, Marco Balestrieri   +2 more
exaly  

Improvement of low fat mozzarella cheese properties using denatured whey protein

International Journal of Dairy Technology, 2011
Magdy Ismail
exaly  

Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating

Journal of Food Engineering, 2015
Jeremy Smith, Matt Golding, Sarah Vogt   +2 more
exaly  

Pepsin-digested bovine lactoferrin prevents Mozzarella cheese blue discoloration caused by Pseudomonas fluorescens

Food Microbiology, 2015
Linda Monaci, Laura Quintieri, Lucia Decastelli   +2 more
exaly  

METHOD FOR MAKING MOZZARELLA-TYPE CHEESE

1999
RENIERO ROBERTO, BISSON JEAN-PIERRE, PARMANTIER CLAUDE, D AMICO NICOLA   +3 more
openaire   +4 more sources

Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents

LWT - Food Science and Technology, 2019
Hongjuan Li, Jinghua Yu
exaly  

Simple mozzarella cheese-making methods

2009
DUNKER JOHN, BARBANO DAVID M
openaire   +2 more sources