Results 221 to 230 of about 17,133 (260)

MEASURING ELONGATIONAL PROPERTIES OF MOZZARELLA CHEESE

Journal of Texture Studies, 1995
ABSTRACTA 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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Behaviour of Listeria monocytogenes in packaged water buffalo mozzarella cheese

Letters in Applied Microbiology, 2011
Aims: 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., Daminelli P., SERRAINO, ANDREA, Pizzamiglio V., Riu R., GIACOMETTI, FEDERICA, Bertasi B., Losio M. N., Boni P.   +8 more
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Direct amino acid analyses of mozzarella cheese

Journal of the American Dietetic Association, 1985
The 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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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)).
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Mozzarella and Pizza Cheese

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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Rheology of mozzarella cheese: Extrusion and rolling

International Dairy Journal, 2008
Abstract 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, Savvas G. Hatzikiriakos   +1 more
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RHEOLOGICAL AND CHEMICAL PROPERTIES OF MOZZARELLA CHEESE

Journal of Texture Studies, 1994
ABSTRACTDynamic 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, YIN LIANG HSIEH, DAVID M. BARBANO, CHARLES L. ROHN   +3 more
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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
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Mozzarella cheese: 40 years of scientific advancement

International Journal of Dairy Technology, 2004
An overview is presented of selected advances in the science of mozzarella cheese during the past 40 years. This is not intended to be a comprehensive review but rather to focus on several key milestones in the ongoing quest to understand the physicochemical basis for cheese structure and function.
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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
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