Results 201 to 210 of about 76,169 (240)
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Behaviour of Listeria monocytogenes in packaged water buffalo mozzarella cheese
Letters in Applied Microbiology, 2011Aims: The aim of the study was to evaluate the behaviour of Listeria monocyt- ogenes in the conditioning liquid of packaged water buffalo mozzarella cheese (WBMC). Methods and Results: The conditioning liquid was contaminated with L. mono- cytogenes, and the contaminated samples were stored at four different storage temperatures: 5 and 10°C for 22 days;
Finazzi G. +8 more
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Use of ozone in production chain of high moisture Mozzarella cheese
LWT - Food Science and Technology, 2014 This work aimed to evaluate ozone effectiveness in reducing viable spoilage bacteria load throughout high moisture (HM) Mozzarella cheese-making process.
Annalisa Segat +2 more
exaly +2 more sources
MEASURING ELONGATIONAL PROPERTIES OF MOZZARELLA CHEESE
Journal of Texture Studies, 1995ABSTRACTA vertical uniaxial extension apparatus was developed for determining elongational properties of Mozzarella cheese over the course of one month of refrigerated storage. Cheese specimens suspended in hot oil (60C) first underwent melting and then stretching under the influence of a constant force. Samples did not break even after 400% extension.
M. M. AK, S. GUNASEKARAN
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, 2021
Low-moisture mozzarella cheese (LMMC) is commonly shredded before packaging, however, the effects of shredding are not fully understood. Industrially-produced block and shredded LMMC were studied during 8 weeks of storage at 4 °C. Cheese shredded on 15 d
Anita P. Pax +3 more
semanticscholar +1 more source
Low-moisture mozzarella cheese (LMMC) is commonly shredded before packaging, however, the effects of shredding are not fully understood. Industrially-produced block and shredded LMMC were studied during 8 weeks of storage at 4 °C. Cheese shredded on 15 d
Anita P. Pax +3 more
semanticscholar +1 more source
Incorporating whey proteins into mozzarella cheese
International Journal of Dairy Technology, 1999A study was conducted to improve the yield of cheese and make reduced fat cheese by incorporating whey proteins. Whey protein dispersions were prepared by heating whey at 95°C and pH 4.6, then removing excess serum and homogenizing part of the whey protein.
P. PUNIDADAS, J. FEIRTAG, M A TUNG
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Direct amino acid analyses of mozzarella cheese
Journal of the American Dietetic Association, 1985The amino acid content of mozzarella (low moisture, part skim milk) and asadero cheeses was determined by the column chromatographic method. Data from the direct analyses of the mozzarella cheeses were compared with the calculated amino acid composition reported in tables in Agriculture Handbook No. 8-1.
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Rheology of mozzarella cheese: Extrusion and rolling
International Dairy Journal, 2008Abstract A capillary rheometer was used to determine the processability and rheology of mozzarella cheese over the temperature range of 25–60 °C. End pressure corrections, which are corrections associated with the entry and exit of the mozzarella cheese in and out of the capillary die, were found to be significant.
Edward B. Muliawan +1 more
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OBJECTIVE MEASUREMENT OF THE STRETCHABILITY OF MOZZARELLA CHEESE
Journal of Texture Studies, 1992ABSTRACTDespite the great attention that has been devoted to cheese rheology to date no rheological analyses to characterize cheese stretchability by well‐defined physical terms has been proposed. This paper illustrates the possibility of using a test commonly used to characterize polymer melt response to spinning to objectively measure cheese ...
S. CAVELLA, S. CHEMIN, P. MASI
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1993
Mozzarella is a prominent member of the pasta filata, or stretched curd, cheeses that originated in Italy. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its characteristic fibrous structure and melting and stretching properties.
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Mozzarella is a prominent member of the pasta filata, or stretched curd, cheeses that originated in Italy. Pasta filata cheeses are distinguished by a unique plasticizing and kneading treatment of the fresh curd in hot water, which imparts to the finished cheese its characteristic fibrous structure and melting and stretching properties.
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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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