Results 31 to 40 of about 17,133 (260)
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
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 +7 more
doaj +1 more source
Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 The aim of this study was the production of mozzarella cheese flavored with thymus vulgaris essence and the examination of the inhibitory effect of thisessence against mold, yeasts, E.coli and coliforms, some proteolitic and lipolytic reaction and shelf ...
Sahar Roshani +2 more
doaj +1 more source
Fermentation, 2023 This work aimed to study the effect of adding skim milk powder (SMP) and whey protein concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55 °C and divided into five parts: PMC1 (control), PMC2 (1% SMP), PMC3 (1.5% SMP ...
Khalid A. Alsaleem +4 more
doaj +1 more source
Palm-based oils as milk fat alternatives in Mozzarella cheese analogue
Grasas y AceitesThis 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 +6 more
doaj +1 more source
Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition. [PDF]
FoodsFenga I +4 more
europepmc +3 more sources
Developing nutritional and antioxidant properties of mozzarella cheese by adding fermented spinach powder (Spinacia oleracea L.) [PDF]
Brazilian Journal of Food TechnologySpinach powder is a rich source of natural minerals and antioxidants, but it has anti-nutritional factors (ANFs). This study aimed to investigate the effect of fermenting spinach on reducing its antinutrients for improved application in mozzarella cheese.
Alzahraa Mohamed Ibrahem Darwish
doaj +1 more source
Acta Scientiarum: Technology, 2013 The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil.
Silvana Aparecida da Silva Corradini +5 more
doaj +1 more source
Canadian Journal of Statistics, EarlyView.Abstract We establish the consistency and the asymptotic distribution of the least squares estimators of the coefficients of a subset vector autoregressive process with exogenous variables (VARX). Using a martingale central limit theorem, we derive the asymptotic normal distribution of the estimators. Diagnostic checking is discussed using kernel‐based
Pierre Duchesne +2 more
wiley +1 more source
Assessment of ‘freshness’ in bovine mozzarella cheese
International Dairy Journal, 2023 The Italian dairy industry is greatly engaged in meeting the demand of high-moisture bovine mozzarella cheese consumers, who have high expectation regarding its freshness. Unfortunately, such a feature cannot be verified since the labelling regulation only considers the indication of the expiry date, and not the day of manufacturing.
la Gatta, B +8 more
openaire +2 more sources