Results 41 to 50 of about 76,169 (240)
Mljekarstvo, 2020 Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella ...
Oktay Yerlikaya +4 more
doaj +1 more source
Food Hydrocolloids, 2022 Renneted casein gels, often named cheese curds, are traditionally pre-heated by immersion in water before stretching, which influences cheese functional properties.
Ran Feng +4 more
semanticscholar +1 more source
Indonesian Journal of Halal Research, 2022 All food businesses are required by law to implement and maintain food safety management systems based on the Codex Hazard Analysis Critical Control Points (HACCP) principles.
N. Putri +5 more
semanticscholar +1 more source
High shear cooking extrusion to create fibrous mozzarella cheese from renneted and cultured curd.
Food Research International, 2022 To understand shearing on cheese curds during high shear extrusion, the controlable parameters of a twin-screw extruder were related with measured and calculated parameters that characterise the extrusion process effects on product properties.
Ran Feng +3 more
semanticscholar +1 more source
Sensors, 2012 An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes’ milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes’ cheese samples, exclude 32
Maria Teresa S. R. Gomes +2 more
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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
openaire +1 more source
Food Science and Technology, 2022 Scientific evidence suggests an association between high fat intake and obesity, hardening of the arteries, cardiovascular disease, high blood pressure, tissue damage and certain types of cancer.
Roza Rafiei +3 more
semanticscholar +1 more source
Quality of Low-Fat Mozzarella Cheese with Different Fat Replacers [PDF]
, 2019 The comparative efficacy of 0.4% carboxymethyl cellulose (CMC) and 0.3% sodium alginate (SA) was evaluated as fat replacer in low-fat (
Singh, P. +5 more
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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
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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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