Results 31 to 40 of about 2,065 (177)

Developing nutritional and antioxidant properties of mozzarella cheese by adding fermented spinach powder (Spinacia oleracea L.) [PDF]

Brazilian Journal of Food Technology
Spinach 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

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, Ashraf Gohari Ardebili, Akram Arianfar   +2 more
doaj   +1 more source

Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

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, Mahmoud E. A. Hamouda, Raed Reshaid Alayouni, Mohamed Salem Elfaruk, Ahmed R. A. Hammam   +4 more
doaj   +1 more source

Incorporation of Natural Antimicrobial Agents Into Thermoplastic Polymers for Food Applications: Strategies, Efficacy, Challenges and Future Directions

Packaging Technology and Science, EarlyView.
This graphical abstract summarizes the main strategies for incorporating natural antimicrobial agents into thermoplastic food packaging polymers, including melt processing, surface deposition, controlled release and chemical immobilization. It highlights the major classes of natural antimicrobials, key advantages such as microbial growth reduction and ...
Florence Akinmeye, Fabrice Gouanve, Fatima Zahra Jamal, Abdelkader Selmi, Sami Ghnimi   +4 more
wiley   +1 more source

Profiling Hydrolysis Rates of αS1‐Casein to αS1‐I‐Casein During Cheese Ripening by Intact‐Protein Liquid Chromatography–High Resolution Mass Spectrometry

Rapid Communications in Mass Spectrometry, Volume 40, Issue 21, 15 November 2026.
ABSTRACT Rationale The proteolytic behavior of chymosins during cheese ripening impacts cheese texture, flavor, and quality. Especially, the specific hydrolysis of αS1‐casein to αS1‐I‐casein is relevant for early cheese texture development, and this activity varies between chymosin variants.
Sebastiaan Dolman, Marjolein van der Eijk, Loes Bevers, Kees Muijlwijk, Mee Loke Lim, Margriet Hendriks, Nicolas Abello, Rob van der Hoeven   +7 more
wiley   +1 more source

Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat - doi: 10.4025/actascitechnol.v35i4.20158

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, Grasiele Scaramal Madrona, Nilson Evelázio de Souza, Elton Guntendorfer Bonafe, Camila Barbosa Carvalho, Ivanor Nunes Prado   +5 more
doaj   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Trial of Lime Juice on Mozzarella Cheese Making

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
This research which had a purpose for studying a potency of lime juice as acidifier in the making of Mozzarella cheese was done to know its influence on Mozzarella cheese physical quality. The method used in this research was Completely Randomized Design.
Purwadi Purwadi
doaj  

β-casein gene polymorphism permits identification of bovine milk mixed with bubaline milk in mozzarella cheese

Genetics and Molecular Biology, 2008
Mozzarella cheese is traditionally prepared from bubaline (Bubalus bubalis) milk, but product adulteration occurs mainly by addition of or full substitution by bovine milk.
Antonio R. Otaviano, André Luis F. Lima, Monyka M.M. Laureano, Janete A.D. Sena, Lúcia G. de Albuquerque, Humberto Tonhati   +5 more
doaj   +1 more source

Dietary Supplementation of Olive Pomace in Lactating Buffaloes: Effects on Milk and Yogurt Composition and Fatty Acid Profile

Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.
Olive pomace in lactating buffaloes: Fifteen lactating buffaloes were fed with 0%, 7.5%, and 15% olive pomace substituted with wheat flour for 45 days. Replacing olive pomace with wheat flour in the diet of lactating buffaloes increased milk fat, the concentration of short‐chain and unsaturated fatty acids, and conjugated fatty acids.
Tahereh Mohammadabadi, Siamak Amindavar, Morteza Chaji   +2 more
wiley   +1 more source