Results 211 to 220 of about 17,133 (260)

Studies on Cholesterol Free Mozzarella Cheese Manufacture

Journal of the Korean Society of Food Science and Nutrition, 2004
openaire   +1 more source

Microbial Profiling of Buffalo Mozzarella Whey and Ricotta Exhausted Whey: Insights into Potential Probiotic Subdominant Strains. [PDF]

Microorganisms
Bonfanti A, Silvestri R, Novellino E, Tenore GC, Schiano E, Iannuzzo F, Reverberi M, Faino L, Beccaccioli M, Sivori F, Rizzello CG, Mazzoni C.   +11 more
europepmc   +1 more source

Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese. [PDF]

J Texture Stud
Andrigo P, Spilimbergo S, Dewi BPC.
europepmc   +1 more source

Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review. [PDF]

Food Chem X
Joolaei Ahranjani P, Joolaei Ahranjani P, Dehghan K, Esfandiari Z, Ferrentino G.   +4 more
europepmc   +1 more source

Effect of replacing corn silage with alternative silages on quality, fatty acids and volatile compounds of Italian semi-hard raw milk cheese. [PDF]

Front Vet Sci
Arango S, Guzzo N, Currò S, Bianco E, Simonetti E, Rainis S, Renoldi N, Innocente N, Bailoni L.   +8 more
europepmc   +1 more source

Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature. [PDF]

Foods
Tarapata J, Szymańska E, van der Meulen L, Miltenburg J, Huppertz T.   +4 more
europepmc   +1 more source

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Rheology of mozzarella cheese

International Dairy Journal, 2007
Abstract The rheological properties of mozzarella cheese were studied by using a parallel plate, a sliding plate, an extensional and a capillary rheometer over a temperature range of 25–60 °C. While mozzarella cheese behaves as a semisolid at room temperature, it behaves mostly as a liquid at higher temperatures (typically greater than 40 °C).
Edward B. Muliawan, Savvas G. Hatzikiriakos   +1 more
openaire   +1 more source

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

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

Incorporating whey proteins into mozzarella cheese

International Journal of Dairy Technology, 1999
A 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
openaire   +1 more source