Results 211 to 220 of about 76,169 (240)

Microbiology and biochemistry of traditional mozzarella cheese

2006
Seven mozzarella cheeses from the Apulia region were analysed for compositional, microbiological and biochemical characteristics. Mean values for the gross composition of the seven cheeses differed significantly. Moisture was high in most samples, salt levels varied considerably from 1.6% to 0.5%.
De Angelis M, de Candia S, Di Cagno R, McSweeney P L H, Gobbetti M   +4 more
openaire   +3 more sources

Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅰ: Impact on rheological properties of cheese

Food Hydrocolloids, 2023
M. Ahsan, T. M. Ali, A. Hasnain
semanticscholar   +1 more source

Technology of low-fat mozzarella cheese

INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES
Mozzarella cheese is an unripened cheesewidely used as a key ingredient in pizza making due to its unique stretch property. While Mozzarella cheese contributes well to the protein content it negatively contributes to a high fat content which is considered unhealthy. To make pizza healthy, low-fat mozzarella cheese is desirable.
Simran Kaur Arora, Shubham Chaturvedi, Naveen Kumar   +2 more
openaire   +1 more source

Anisotropy in Tensile Properties of Mozzarella Cheese

Journal of Food Science, 1997
ABSTRACT 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
openaire   +1 more source

Rolling of mozzarella cheese: Experiments and simulations

Journal of Food Engineering, 2009
Abstract 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
openaire   +1 more source

Development of a Stretch Test for Mozzarella Cheese

2002 Chicago, IL July 28-31, 2002, 2002
The ability of Mozzarella cheese to stretch and form long fibers was evaluated by using a Sintech Universal test machine. Three different crosshead speeds, viz. 10, 20, and 30 cm/min were used to study the stretchabilty at 20 °C. The effect of temperature on stretchability was also studied at four different temperatures, viz.
null N S Joshi, null K Muthukumarappan, null Rajiv I Dave, null and Ajit K Mahapatra   +3 more
openaire   +1 more source

Low-moisture Mozzarella cheese (LMMC)

2007
Publisher 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)).
openaire   +2 more sources

Texture evaluation of commercial mozzarella cheeses

2012
This 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
openaire   +1 more source

Mozzarella Cheese

Patrizio Tremonte, Filomena Nazzaro, Raffaele Coppola   +2 more
openaire   +2 more sources

Effect of freezing and thawing processes on high-moisture Mozzarella cheese rheological and physical properties

LWT - Food Science and Technology, 2020
Marcello Alinovi, Germano Mucchetti
exaly