Results 21 to 30 of about 2,065 (177)

Case of Contamination by Listeria Monocytogenes in Mozzarella Cheese. [PDF]

Ital J Food Saf, 2014
Following a Listeria monocytogenes detection in a mozzarella cheese sampled at a dairy plant in Lazio Region, further investigations have been conducted both by the competent Authority and the food business operatordairy factory (as a part of dairy factory HACCP control).
Greco S, Tolli R, Bossù T, Rodas EM, Di Giamberardino F, Di Sirio A, Vita S, De Angelis V, Bilei S, Sonnessa M, Gattuso A, Lanni L.   +11 more
europepmc   +4 more sources

Nonenzymatic Browning of Mozzarella Cheese

Journal of Dairy Science, 1985
Abstract Mozzarella cheese was made with combinations of Streptococcus thermophilus nongalactose (Gal − ) and galactose fermenting (Gal + ) strains and Lactobacillus helveticus (Gal + ) and L. bulgaricus (Gal − ). Galactose was found in all Mozzarella cheese regardless of the culture used.
Mark E. Johnson, N.F. Olson
openaire   +1 more source

EFFECT OF USING GLUCONO-DELTA-LACTONE AS ACIDULANT ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MAED FROM DIFFERENT TYPES OF MILK. [PDF]

Journal of Food and Dairy Sciences, 2006
Mozzarella cheese was made from mixtures of buffaloel’is and cow’ 5 milk (1 1). buffaloell and goatDs milk (1:1) or cowllls and goatDs milk (1‘1) using only 0 5% yoghurt starter. 0.?5% GDL or admixture of 0.25% yoghurt starter + 0.37% GDL.
M. lsmail,, Y. Abdel-Kader,
doaj   +1 more source

Evaluation of quality of mozzarella cheese

Bangladesh Veterinarian, 1970
The physical and chemical qualities of mozzarella cheese prepared from cow andbuffalo milk were evaluated by a panel of judges (flavour and taste, body and texture,finish and colour) and by chemical tests (acidity, pH, fat, protein, lactose and ash).
MA Wadud, MA Habib, MA Haque, MA Mijan
openaire   +2 more sources

PEMANFAATAN MILK CLOTTING ENZYME DARI Lactobacillus casei D11 UNTUK PEMBUATAN KEJU MOZZARELLA

Jurnal Teknologi dan Industri Pangan, 2015
Milk Clotting Enzyme (MCE) is an active agent for cheese making which may be produced by Lactic acid bacteria (LAB). MCE activity differs according to the LAB strains used. Lactobacillus casei D11 could produced MCE when it is grown in MRS broth medium.
Rohmatussolihat -, Miranti Nurindah Sari, Puspita Lisdiyanti, Yantyati Widyastuti, Endang Sukara   +4 more
doaj   +1 more source

Palm-based oils as milk fat alternatives in Mozzarella cheese analogue

Grasas y Aceites
This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives.
N.H. Ismail, M. Mat Yusuff, N. A. Mohd Hassim, M. H. Saw, H. Wazir, T.K. Tang, S. Kanagaratnam   +6 more
doaj   +1 more source

Fate of Aflatoxin M1 in Parmesan and Mozzarella Cheese

Journal of Food Protection, 1982
Three batches each of Parmesan and mozzarella cheese were prepared, using milk which was naturally contaminated with aflatoxin M1. These cheeses were analyzed for aflatoxin M1 content at intervals while Parmesan was ripened for 43 weeks or mozzarella was stored for 17 weeks.
Robert E, Brackett, Elmer H, Marth
openaire   +2 more sources

Cradle-to-grave life cycle assessment of buffalo mozzarella cheese supply chain in central Italy

Journal of Agriculture and Food Research, 2023
Public opinion about environmental aspects is generating a widespread concern, which contributes to lead consumers to choose sustainable products. Livestock systems are responsible for the emissions of different pollutants and, as a consequence, this is ...
Chiara Rossi, Umberto Bernabucci, Giampiero Grossi, Francesco Cesarini, Nicola Lacetera, Chiara Evangelista, Giovanni Turriziani, Andrea Vitali   +7 more
doaj   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Klebsiella pneumoniae as a Spoilage Organism in Mozzarella Cheese

Journal of Dairy Science, 1992
A high concentration of total and fecal coliforms (5 x 10(8) and 3 x 10(7) cfu/g, respectively) was observed in samples representative of two production lots of Mozzarella cheese from a local dairy. Contamination was manifested by the swelling of plastic pouches and the formation of gas holes in Mozzarella cheese.
S, Massa, F, Gardini, M, Sinigaglia, M E, Guerzoni   +3 more
openaire   +2 more sources