Results 191 to 200 of about 76,169 (240)

Environmental sustainability assessment of buffalo mozzarella cheese production chain: A scenario analysis

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.
Mirco Corazzin, Stefano Bovolenta
exaly   +2 more sources

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THE PASTEURIZATION OF MOZZARELLA CHEESE*

Journal of Milk and Food Technology, 1954
This 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, Edwin Ludewig, Paul Corash   +2 more
openaire   +1 more source

Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using okra mucilage as a fat replacer

International Journal of Food Science and Technology, 2022
Aqsa Akhtar, Nauman Khalid
exaly   +2 more sources

Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties

, 2021
Skim milk powders may be used as a convenient alternative to fresh milk in high moisture Mozzarella cheese manufacturing. The effects of a blend of 40 g/100 g of reconstituted low heat skim milk powder and 60 g/100 g fresh milk on processing and quality ...
F. Tidona, M. Alinovi, S. Francolino, Gianluca Brusa, R. Ghiglietti, F. Locci, G. Mucchetti, G. Giraffa   +7 more
semanticscholar   +1 more source

Assessing the Listeria monocytogenes transference during mechanical slicing of mozzarella cheese.

Food microbiology, 2022
Listeriosis is a foodborne disease caused by Listeria monocytogenes (LM) and has been linked to the consumption of sliced mozzarella cheese. This study aimed to assess the LM transference during mechanical slicing of mozzarella cheese and its growth ...
Paula Marques Rivas, Danielle Carmo da Silva, Stefani Machado Lopes, C. I. Riboldi, E. Tondo   +4 more
semanticscholar   +1 more source

A composite film of oxidized levan crosslinked with gelatin: strong hydrophobic and mechanical properties and effective preservation of fresh Mozzarella cheese.

International Journal of Biological Macromolecules
The fructosan levan was synthesized in vitro using a recombinant levansucrase. The levan was oxidized with sodium periodate to prepare oxidized levan (OLevan) with three oxidation degrees.
Wanjing Hong, Huazhi Xiao, Zhirong Zhang, Min Xu, Zhongkai Yi, Zhijiang Zhou, Ye Han   +6 more
semanticscholar   +1 more source

Influence of pre-acidification, and addition of KGM and whey protein-based fat replacers CH-4560, and YO-8075 on texture characteristics and pizza bake properties of low-fat Mozzarella cheese

, 2021
The purpose of this study was to investigate the effect of konjac glucomannan (KGM) and microparticulated whey protein-based fat replacers (WPFR) on low-fat Mozzarella cheese.
Deju Zhang, S. Lillevang, N. Shah
semanticscholar   +1 more source

Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using aloe vera mucilage as a potential fat replacer

European Journal of Lipid Science and Technology
Mozzarella is a soft white fermented cheese comprising up to 40% saturated fats and is well known for its stretchability. Consumers’ demand for low‐fat mozzarella cheese (LFMC) has increased with increasing health consciousness.
Aqsa Akhtar, Ramish Ansar, Tetsuya Araki, Nauman Khalid   +3 more
semanticscholar   +1 more source

Rheology of Reduced-Fat Mozzarella Cheese

1995
Reduction of dietary fat by Americans has led to the introduction of various low-fat dairy products. Consumption of Mozzarella cheese in the U.S. has reached 3.5 kg per person per year (USDA, 1993), making this variety an appropriate target for fat reduction. Our laboratory has developed a “light” Mozzarella containing
M H, Tunick, J J, Shieh
openaire   +2 more sources

Potential of Hydroxypropylated Corn and Sorghum Starch Extrudates as Simultaneous Fat and Casein Mimetics in Analogue Mozzarella Cheese: Insights from Functional, Rheological, Textural, and Sensory Analysis

Starke (Weinheim)
This study demonstrates that inclusion of modified starch extrudates as casein and fat replacers in analogue mozzarella cheese array is a statistically echo loom for hydroxypropylation of sorghum and corn starch extrudates involving lesser number of ...
Nusrat Zehra, T. M. Ali
semanticscholar   +1 more source