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 +5 more
doaj +1 more source
JDS Communications, 2021 This study investigated the effects of organic zinc (Zn) supplementation in early-lactation dairy cows on Zn content and distribution in raw milk and mozzarella cheese.
N.N. Xu +5 more
doaj +1 more source
Shear work induced changes in the rheology of model Mozzarella cheeses : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand [PDF]
, 2016 Mozzarella cheese is a pasta filata type of cheese. Its manufacture includes a kneading – stretching step that creates a fibrous protein network and distributes fat-serum channels to attain desirable melt functionality on a pizza.
Sharma, Prateek
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Multiscale Nanocellulosic Biomaterials in Therapeutics and Food Sciences
Small Structures, Volume 7, Issue 3, March 2026.Multiscale nanocellulosic biomaterials offer exceptional physicochemical, mechanical, and biological properties; enabling transformative advances in therapeutics and food sciences. This review summarizes their structure–property relationships, key applications in drug delivery, tissue engineering, and food technology. Additionally, it outlines emerging
Hemant Singh +9 more
wiley +1 more source
Aspects of proteolysis in cheese : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University [PDF]
, 1994 The purpose of the present study was to elaborate methods for the detailed examination of proteolysis pathways in cheese (reviewed in Chapter 1) and to demonstrate their usefulness.
Coker, Christina June
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European Journal of Sport Science, Volume 26, Issue 2, February 2026.ABSTRACT This randomized crossover trial examined the effects of low‐carbohydrate high‐fat (LCHF) versus high‐carbohydrate low‐fat (HCLF) isocaloric diets on continuous glucose monitoring (CGM)‐derived glucose metrics in trained, healthy male cyclists.
Stefano Amatori +11 more
wiley +1 more source
PENGARUH JENIS KONSENTRASI KOAGULAN TERHADAP MUTU KEJU MOZZARELLA DARI SUSU KAMBING PERANAKAN ETAWA [PDF]
, 2018 Goat milk was popular for health and beauty product. The benefit of goat milk has not been fully realized in food product because of the price quite expensive and the smells of goat milk called “prengus” which most people dislike.
EMMY DIAN RAMADHANI, 133020306 +1 more
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Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy products [PDF]
, 2017 Eight Streptococcus thermophilus strains of dairy origin isolated in Italy were chosen to investigate autochthonous bacterial diversity in this important technological species. In the present study a comparative analysis of all the 17 S.
Campanaro, Stefano +5 more
core +1 more source
Water Relationships of Whey Permeate Powders
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT Water relationships are developed for whey protein permeate powders based on an analysis of the composition, structural organization, and thermal properties of three commercial whey permeate powders (WPPs). On the basis of microscopic analysis, a two‐phase model of permeate powders with two types of particle morphologies is proposed: (1 ...
Tsung‐Yueh Benjamin Peng +2 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