Results 11 to 20 of about 2,065 (177)
Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo [PDF]
Asian-Australasian Journal of Animal Sciences, 2017 Objective Following a previous report, an experiment was conducted to determine the effect of increasing level of dried stoned olives pomaces (DSOP) in the diet of lactating buffaloes on milk and mozzarella cheese yield and characteristics.
A. Taticchi +7 more
doaj +1 more source
Journal of Dairy Science, 2022 : Compared with low-moisture part-skim mozzarella and mozzarella cheese, bake performance of low-fat and fat-free mozzarella on pizza has a lot to desire. We hypothesized that a water-soaking pretreatment step of low-fat and fat-free cheese shreds before
S.G. Sutariya +2 more
doaj +1 more source
Promoting the direct sale of pasta filata cheese
Journal of Dairy Science, 2022 : Small-medium dairy enterprises may verify the possibility to enhance their margins by shortening the supply chain. We propose a short sequence of marketing actions with the aim to support the inclusion of transformed goods into their productive process.
Ada Braghieri +4 more
doaj +1 more source
Assessment of microbiological quality in some cheese varieties in Egypt [PDF]
Benha Veterinary Medical Journal, 2019 This research was applied to evaluate microbiological quality of Kareish cheese and Mozzarella cheese. A total of 120 samples of marketed random samples of soft cheese (Kareish and Mozzarella) classified into (Raw and Pasteurized Kareish and Mozzarella ...
M. A Abdou +3 more
doaj +1 more source
Effect of pH Value of Milk and Tomato Paste on The Quality and Properties of Mozzarella Cheese [PDF]
New Valley Journal of Agricultural Science, 2023 To study the effect of adding tomato paste (as a natural acidulant) to Mozzarella cheese milk on the yield, chemical composition, texture profile, and organoleptic properties of the resultant cheeses.
Mohamed El-Metwally +2 more
doaj +1 more source
Mljekarstvo, 2020 Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella ...
Oktay Yerlikaya +4 more
doaj +1 more source
Foods, 2023 The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals.
Claudia Lambiase +7 more
doaj +1 more source
Italian Journal of Food Safety, 2011 In summer 2010 a large outbreak of anomalous blue coloration of mozzarella cheese was recorded in Italy and some northern European countries. Official laboratory analysis and health authorities linked the outbreak to the contamination of processing water
P. Sechi +5 more
doaj +1 more source
Sensors, 2012 An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes’ milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes’ cheese samples, exclude 32
Maria Teresa S. R. Gomes +2 more
doaj +1 more source
Effect of feeding systems on aromatic characteristics of buffalo mozzarella cheese
Italian Journal of Animal Science, 2010 Aim of this study was to evaluated the effect of feeding systems (hay vs ray-grass silage) on volatile compounds profiles of mozzarella cheese. Three mozzarella cheese making trials for each experimental group were conducted at our dairy technology ...
M.A. Di Napoli +5 more
doaj +1 more source