Results 41 to 50 of about 2,065 (177)

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

Mechanical and Viscoelastic Properties of Mozzarella Cheese

Advance Journal of Food Science and Technology, 2018
The aim of this study is to determine the mechanical properties and the viscoelastic characteristics of the mozzarella cheese made from buffalo milk. Mozzarella cheese has a characteristic structure as the curd undergoes a stretching process in hot water that leads to the formation of a fibrous structure.
Carlos A. Garcia, Armando Alvis, Guillermo Arrazola   +2 more
openaire   +1 more source

Ultrafiltration of Milk: Effect on Lactoferrin, Lysozyme, and Lactoperoxidase Activity During Cheddar Cheese Ripening

Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.
The retention of lactoferrin lactoperoxidase, and lysozyme in milk concentrated by ultrafiltration (UF) before cheesemaking and on cheese properties was studied. Cheese made with concentrated milk retained 17% more LF than the control. No effect on cheese properties was observed. UF could be an additional tool to enhance cheese bioactivity.
Marie‐Claude Gentès, Francis Quesnel, Rachel Langlois‐Deshaies, Annie Caron   +3 more
wiley   +1 more source

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, Rutigliano, M, Spadaccino, G, Di Luccia, A, Faccia, M, De Franceschi, A, Sinigaglia, M, Sevi, A, Albenzio, M   +8 more
openaire   +2 more sources

Sensory Perception and Instrumental Characterization of Plant‐Based Mozzarella Cheese Alternatives in the Brazilian Market

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Plant‐based products, commonly referred to as alternatives or analogues, are formulated to replicate the appearance, aroma, flavor, and texture of traditional animal‐derived foods. In Brazil, regulatory frameworks for this category are still under development, and products currently available on the market vary significantly in composition ...
Cassandra Justina Souza Maia, Crislane Cristina Baima Silva, Alessandra Cazellato, Helena Maria André Bolini   +3 more
wiley   +1 more source

Incorporation of ultrasound-assisted olive leaf extract into mozzarella cheese: effects on physicochemical, functional, and textural properties

Applied Biological Chemistry
Mozzarella cheese is one of the most commonly consumed and popular dairy products globally. Its characteristics and internal matrix structure make it ideal for containing bioactives like polyphenols, plant extracts, and functional lipids.
Kanza Imran, Syeda Afnan Mujahid, Khadijah Fayyaz, Komal Javed, Nauman Khalid   +4 more
doaj   +1 more source

Organic zinc supplementation in early-lactation dairy cows and its effects on zinc content and distribution in milk and cheese

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, D.T. Yang, C. Miao, T.G. Valencak, J.X. Liu, D.X. Ren   +5 more
doaj   +1 more source

Price Premiums for Single‐Name and Compound‐Name Geographical Indications in Swiss Cheese Trade

Agribusiness, Volume 42, Issue 3, Page 1414-1425, Summer 2026.
ABSTRACT Geographical indications (GIs) have become increasingly important in agri‐food markets, especially in Europe. For Swiss cheese imports and exports, we analyze whether GIs are associated with higher trade prices. We find that price premiums can be obtained for both exports and imports. However, this is only the case for cheeses with single name
Judith Irek
wiley   +1 more source

Buffalo Breeding and Genetic Studies With a Focus on the Anatolian Buffalo, a Native Genetic Resource of Türkiye

Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.
The Anatolian water buffalo is Türkiye's only water buffalo breed and a native genetic resource. The population of the Anatolian water buffalo declined by 76.86% between 1991 and 2010. Later, breeding programs were launched to increase the population, which reached 164,785 head by 2025.
Yusuf Özşensoy
wiley   +1 more source

Balancing tradition, innovation and food safety in artisanal cheese production: Lessons from the Brazilian experience

International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.
This review highlights how new regulations have driven rapid growth and innovation in Brazilian artisanal cheesemaking. However, ensuring food safety requires continuous control throughout production, transport and retail, offering valuable lessons for artisanal dairy sectors worldwide.
Isaias Roveri Garcia, Alline Artigiani Lima Tribst, Mariana Medina Medeiros, Alessandra Casagrande Ribeiro, Uelinton Manoel Pinto   +4 more
wiley   +1 more source