Results 21 to 30 of about 79,173 (203)

An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese

Journal of Dairy Science, 2022
: Compared with low-moisture part-skim mozzarella and mozzarella cheese, bake performance of low-fat and fat-free mozzarella on pizza has a lot to desire. We hypothesized that a water-soaking pretreatment step of low-fat and fat-free cheese shreds before
S.G. Sutariya, L.E. Metzger, G.H. Meletharayil   +2 more
doaj   +1 more source

Promoting the direct sale of pasta filata cheese

Journal of Dairy Science, 2022
: Small-medium dairy enterprises may verify the possibility to enhance their margins by shortening the supply chain. We propose a short sequence of marketing actions with the aim to support the inclusion of transformed goods into their productive process.
Ada Braghieri, Corrado Pacelli, Amelia Maria Riviezzi, Maria Di Cairano, Fabio Napolitano   +4 more
doaj   +1 more source

Assessment of microbiological quality in some cheese varieties in Egypt [PDF]

Benha Veterinary Medical Journal, 2019
This research was applied to evaluate microbiological quality of Kareish cheese and Mozzarella cheese. A total of 120 samples of marketed random samples of soft cheese (Kareish and Mozzarella) classified into (Raw and Pasteurized Kareish and Mozzarella ...
M. A Abdou, A. H Elbarbary, H. A Elbaba, Sh. M. A Mohamed   +3 more
doaj   +1 more source

Effect of pH Value of Milk and Tomato Paste on The Quality and Properties of Mozzarella Cheese [PDF]

New Valley Journal of Agricultural Science, 2023
To study the effect of adding tomato paste (as a natural acidulant) to Mozzarella cheese milk on the yield, chemical composition, texture profile, and organoleptic properties of the resultant cheeses.
Mohamed El-Metwally, Sherif Osman, Monira Basiony   +2 more
doaj   +1 more source

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

Mljekarstvo, 2020
Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella ...
Oktay Yerlikaya, Ecem Akan, Ozge Yildiz Bayram, Ayse Demet Karaman, Ozer Kinik   +4 more
doaj   +1 more source

Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality

Foods, 2023
The high demand for PDO buffalo mozzarella cheese is leading to the use of new strategies for feeding supplementation. Spirulina is acknowledged as a valuable source of protein with antioxidant and immune-modulatory effects in humans and animals.
Claudia Lambiase, Ada Braghieri, Carmela Maria Assunta Barone, Antonio Di Francia, Corrado Pacelli, Francesco Serrapica, Jose Manuel Lorenzo, Giuseppe De Rosa   +7 more
doaj   +1 more source

Supporting data for "improving quality and functionality of low-fat Mozzarella cheese using whey proteins and plant proteins"

, 2022
This file includes data collected from the measurement of physicochemical properties, functional properties and microstructure of low-fat Mozzarella cheese.
Deju Zhang (9066779)
core   +1 more source

Prediction of Mozzarella Cheese Yield from Milk Composition [PDF]

, 1982
This study was conducted to develop and evaluate several formulas which predict Mozzarella cheese yield from fat and protein content of milk and moisture content of cheese.
Abu-Tarboush, Hamzah M.
core   +1 more source

ANOMALOUS BLUE COLOURING OF MOZZARELLA CHEESE INTENTIONALLY CONTAMINATED WITH PIGMENT PRODUCING STRAINS OF PSEUDOMONAS FLUORESCENS

Italian Journal of Food Safety, 2011
In summer 2010 a large outbreak of anomalous blue coloration of mozzarella cheese was recorded in Italy and some northern European countries. Official laboratory analysis and health authorities linked the outbreak to the contamination of processing water
P. Sechi, A. Vizzani, S. Scuota, A. Zicavo, S. Parmegiani, B. Cenci Goga   +5 more
doaj   +1 more source

An Electronic Nose Based on Coated Piezoelectric Quartz Crystals to Certify Ewes’ Cheese and to Discriminate between Cheese Varieties

Sensors, 2012
An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes’ milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes’ cheese samples, exclude 32
Maria Teresa S. R. Gomes, João A. B. P. Oliveira, Vânia F. Pais   +2 more
doaj   +1 more source