Results 31 to 40 of about 79,173 (203)
, 2010 Resursă electronicăIn this article we will discover the preparation stage of mozzarella cheese and about its benefits on our ...
ZAHARIA, Mircea
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The impact of freezing on the quality of mozzarella cheese
, 2023 Fişierul ataşat conţine: Rezumat, Summary, Cuprins, Introducere, Bibliografie.Scopul lucrării este analiza impactului congelării asupra calității brânzei mozzarella în vederea stabilirii parametrilor optimali ai procesului de condiționare prin congelare.
GĂLBINEANU, Daniela
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Home Cheese Making: Mozzarella [PDF]
, 2017 The Home & Garden Information Center provides research-based information on landscaping, gardening, plant health, household pests, food safety and preservation, nutrition, physical activity, and health. This HGIC fact sheet provides information on making
Clemson University. Cooperative Extension Service
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DEVELOPMENT OF VEGAN MOZZARELLA-LIKE CHEESE WITH EXTRUDED FAVA PROTEIN
, 2021 Fava protein-based cheese prototypes, mimicking properties of conventional Mozzarella cheese, were prepared with extruded and unextruded fava protein and studied to find out if extrusion processing could improve the functionality of fava protein isolate.
Zeng, Chen
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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
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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 - +4 more
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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,
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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
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Functionality of Low Fat Mozzarella Cheese
, 1996 Low fat Mozzarella cheese was made from milks containing casein to fat ratios of 3.0, 5.0, 7.0, and 8.0. Prior to addition of rennet, milk was pasteurized at 79°C for 28 s and then acidified to pH 6.0 with lactic acid.
Oberg, C. J. +2 more
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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
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