Results 41 to 50 of about 79,173 (203)

Fate of Aflatoxin M1 in Parmesan and Mozzarella Cheese

Journal of Food Protection, 1982
Three batches each of Parmesan and mozzarella cheese were prepared, using milk which was naturally contaminated with aflatoxin M1. These cheeses were analyzed for aflatoxin M1 content at intervals while Parmesan was ripened for 43 weeks or mozzarella was stored for 17 weeks.
Robert E, Brackett, Elmer H, Marth
openaire   +2 more sources

Klebsiella pneumoniae as a Spoilage Organism in Mozzarella Cheese

Journal of Dairy Science, 1992
A high concentration of total and fecal coliforms (5 x 10(8) and 3 x 10(7) cfu/g, respectively) was observed in samples representative of two production lots of Mozzarella cheese from a local dairy. Contamination was manifested by the swelling of plastic pouches and the formation of gas holes in Mozzarella cheese.
S, Massa, F, Gardini, M, Sinigaglia, M E, Guerzoni   +3 more
openaire   +2 more sources

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +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, Umberto Bernabucci, Giampiero Grossi, Francesco Cesarini, Nicola Lacetera, Chiara Evangelista, Giovanni Turriziani, Andrea Vitali   +7 more
doaj   +1 more source

Signaling uniqueness: The psycholinguistic effect of language precision on product perceptions

Journal of Consumer Psychology, EarlyView.
Abstract This research reveals a psycholinguistic effect whereby more precise words in product communications increase consumer perceptions of product uniqueness. Drawing on Categorization Theory, the authors propose that more precise words in product descriptions are situated deeper within their semantic categories and denote narrower subsets of ...
Guang‐Xin Xie, Ann Kronrod
wiley   +1 more source

Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese

, 2022
This research was aimed to determine the impact of milk source on mozzarella cheese's chemical, rheological, and organoleptic characteristics. A total of 10 lots of cow and buffalo milk mozzarella cheese each were prepared.
Bhat, Abdul Rauf
core   +1 more source

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

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

Case of contamination by Listeria monocytogenes in mozzarella cheese

Italian Journal of Food Safety, 2014
Following a Listeria monocytogenes detection in a mozzarella cheese sampled at a dairy plant in Lazio Region, further investigations have been conducted both by the competent Authority and the food business operatordairy factory (as a part of dairy factory HACCP control).
Sara Greco, Rita Tolli, Teresa Bossù, Eda Maria Flores Rodas, Fabiola Di Giamberardino, Alessandro Di Sirio, Silvia Vita, Veronica De Angelis, Stefano Bilei, Michele Sonnessa, Antonietta Gattuso, Luigi Lanni   +11 more
openaire   +3 more sources

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