Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production. [PDF]
Braz J Microbiol, 2022 Silva LF +6 more
europepmc +2 more sources
Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk. [PDF]
J Food Sci Technol, 2022 Akarca G, Yildirim G.
europepmc +2 more sources
THE EFFECT OF DIRECT ACIDIFICATION BY DIFFERENT ACIDULANTS ON THE PROPERTIES OF MOZZARELLA CHEESE [PDF]
Journal of Food and Dairy Sciences, 2014 To study the effect of direct acidification either by using organic acids or natural source of these acids on the properties and quality of Mozzarella cheese, Lactic and acetic acids as organic acids and lemon, orange and pomegranate juice were used in ...
M. Abo-srea, M. Abd El Aziz
doaj +1 more source
Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 A research about the production of Mozzarella cheese with lime juice has been done to study the protein profile of this cheese. The method used in this research was experimental and designed by completely randomized design.
Purwadi Purwadi
doaj +1 more source
Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo [PDF]
Asian-Australasian Journal of Animal Sciences, 2017 Objective Following a previous report, an experiment was conducted to determine the effect of increasing level of dried stoned olives pomaces (DSOP) in the diet of lactating buffaloes on milk and mozzarella cheese yield and characteristics.
A. Taticchi +7 more
doaj +1 more source
Food Chemistry, 2023 Mango (Mangifera indica L.) has been an important plant in traditional medicine for over 4000 years, probably because of its remarkable antioxidant activity. In this study, an aqueous extract from mango red leaves (M-RLE) was evaluated for its polyphenol
L. Parafati +5 more
semanticscholar +1 more source
Polímeros, 2023 The use of natural antimicrobial additives, such as orange essential oil (OO), can be a promising possibility to increase food shelf life with the aid of active packaging.
Michelle Félix de Andrade +6 more
semanticscholar +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 +4 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 +2 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 +3 more
doaj +1 more source