Results 51 to 60 of about 76,169 (240)

Testing the Shelf Life of Mozzarella-Type Cheese Packaged with Polyurethane-Based Films with Curcumin. [PDF]

Polymers (Basel)
Cheese ripening is a time-consuming process that can lead to spoilage and product loss. The objective of this study was to evaluate the spoilage of Mozzarella-type cheese over 14 days at 4 °C, packaged with polyurethane-based films containing curcumin as
Ruiz D, Tessaro L, Sobral PJDA, Uscátegui Y, Diaz LE, Valero MF.   +5 more
europepmc   +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

Effect of coagulating enzymes and types of milk on the physico-chemical, proximate composition and sensory attributes of iron fortified Mozzarella cheese

Emirates Journal of Food and Agriculture, 2022
Mozzarella cheese is an extremely versatile product that has been widely used by the food sector as an essential ingredient in pizza, cheeseburger, cheese-based salads, etc.
M. Raquib, Trishna Borpuzar, M. Hazarika, Saurabh Kumar Laskar, G. Saikia, Razibuddin Ahmed Hazarika   +5 more
semanticscholar   +1 more source

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

Effect of residence time in the cooker-stretcher on mozzarella cheese composition, structure and functionality

, 2021
To manufacture mozzarella cheese with customized attributes the relationships between processing parameters and cheese functionality need to be identified.
Ran Feng, Sylvain Barjon, F. Berg, S. Lillevang, L. Ahrné   +4 more
semanticscholar   +1 more source

Can hydroponic forage affect the chemical and sensory properties of PDO buffalo Mozzarella cheese?

International Journal of Dairy Technology
The aim of this study was to evaluate the effect of hydroponic barley forage in the diets of lactating Italian Mediterranean buffaloes on Mozzarella cheese chemical and sensory properties.
A. Balivo, F. Masucci, Sonia Parlato, F. Serrapica, Raffaele Romano, A. Di Francia, Alessandro Genovese   +6 more
semanticscholar   +1 more source

Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis

LWT, 2021
Aroma compounds and sensory features of lactose free (LFM) and traditional (TM) Mozzarella cheese have been investigated during their labeled shelf-life. Acetoin and 2-heptanone characterized both types of cheese at the production time.
F. Cincotta, C. Condurso, G. Tripodi, M. Merlino, O. Prestia, C. Stanton, A. Verzera   +6 more
semanticscholar   +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

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

Agribusiness, EarlyView.
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

The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process

Frontiers in Microbiology, 2023
Introduction Mozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem. Methods In this study,
Alessia Levante, G. Bertani, Martina Marrella, G. Mucchetti, V. Bernini, C. Lazzi, E. Neviani   +6 more
semanticscholar   +1 more source