Results 171 to 180 of about 79,173 (203)
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Anisotropy in Tensile Properties of Mozzarella Cheese
Journal of Food Science, 1997ABSTRACT Effects of sampling direction (parallel or perpendicular to protein fiber orientation), cheese type (low‐moisture, part‐skim, LMPS and reduced fat, RF) and deformation rate (5 and 25 cm/min) on fracture properties of Mozzarella cheese were determined with tensile tests.
M. MEHMET AK, SUNDARAM GUNASEKARAN
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RHEOLOGICAL AND CHEMICAL PROPERTIES OF MOZZARELLA CHEESE
Journal of Texture Studies, 1994ABSTRACTDynamic 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 +3 more
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Rolling of mozzarella cheese: Experiments and simulations
Journal of Food Engineering, 2009Abstract Mozzarella cheese is a visco-elastic-plastic shear-thinning material with a yield stress, which in a shear flow may be approximated by the Herschel–Bulkley model. The material was rolled in the SER extensional rheometer used as a rolling device with an aspect ratio of radius to minimum gap R/H0 = 4.3.
Evan Mitsoulis, Savvas G. Hatzikiriakos
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Low-moisture Mozzarella cheese (LMMC)
2007Publisher Summary This chapter presents that Low-Moisture Mozzarella Cheese (LMMC) is a rennet-coagulated semi-hard cheese variety that spans an unusually broad compositional range in terms of moisture (about 45-52%) and fat (about 30-50% Fat-in-Dry-Matter (FDM)).
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Texture evaluation of commercial mozzarella cheeses
2012This study aimed to examine the textural characteristics such as hardness, springiness, cohesiveness, chewiness and gumminess of four brands of commercial mozzarella cheeses in order to develop a product made with fat replacers with similar characteristics to these cheeses. These textural characteristics were analysed using an Instron Universal Testing
Shah, NP, Bhaskaracharya, RK
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Microstructure of full-fat mozzarella cheese
2012link_to_subscribed_fulltext
Shah, NP +2 more
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Effect of Inulin/Kefiran Mixture on the Rheological and Structural Properties of Mozzarella Cheese
International Journal of Biological Macromolecules, 2021Akram Arianfar, Ali Rafe
exaly
Mozzarella cheese production, quality and authentication
2018Pòster
Cantero Díaz, Carla +1 more
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