Results 51 to 60 of about 2,065 (177)
A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk
Food Science of Animal Resources, 2019 This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited higher fat, calcium,
Jayeon Yoo +6 more
doaj +1 more source
Microbiological quality of sliced and block mozzarella cheese
Semina: Ciências Agrárias, 2015 The aim of this study was to verify the microbiological quality of mozzarella cheese sold in retail markets of Pelotas, Rio Grande do Sul, Brazil. Forty samples of mozzarella cheese were analyzed, comprising 20 samples of block cheese and 20 of sliced ...
Mariana Fontanetti Marinheiro +4 more
doaj +1 more source
FUNCTIONAL AND MICROSTRUCTURAL PROPERTIES OF LOW FAT MOZZARELLA CHEESE AS AFFECTED BY EXOPOLYSACCHARIDES-PRODUCING S. THERMOPHILUS AND STORAGE CONDITIONS [PDF]
Journal of Food and Dairy Sciences, 2005 This study was carried out to improve the functional properties of low fat mozzarella cheese and to extend its shelf-life via the use of exopolysaccharides (EPS) producing starter cultures and different freezing conditions.
Elham El –Sayed
doaj +1 more source
Casein as rare elicitor of food allergy dependent on augmentation factors ‐ A case report
JDDG: Journal der Deutschen Dermatologischen Gesellschaft, EarlyView.
Charlotte Jasmin Kiani +5 more
wiley +1 more source
Bacteriophages in whey powder processing: Sources of contamination and control strategies
International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.This review examines the challenges bacteriophages pose to dairy powder production and evaluates traditional and innovative strategies to control them, emphasising the need for integrated, ongoing management to maintain efficient and high‐quality cheese and whey manufacture.
Essam Hebishy +5 more
wiley +1 more source
Comparison of natural Mozzarella cheese with acid casein based Mozzarella cheese analogue [PDF]
Indian Journal of Dairy Science, 2021 Chetan Dharaiya +3 more
openaire +1 more source
Canadian Journal of Statistics, Volume 54, Issue 2, June 2026.Abstract We establish the consistency and the asymptotic distribution of the least squares estimators of the coefficients of a subset vector autoregressive process with exogenous variables (VARX). Using a martingale central limit theorem, we derive the asymptotic normal distribution of the estimators. Diagnostic checking is discussed using kernel‐based
Pierre Duchesne +2 more
wiley +1 more source
Similarity and substitution: Using pile sorting methods to explore economic behavior
Journal of the Agricultural and Applied Economics Association, Volume 5, Issue 2, Page 180-195, June 2026.Abstract Despite the common intuition that similar products are stronger demand substitutes, this study shows a more nuanced relationship between perceived similarity and utility substitution. Using pile sorting, a method where items are sorted into groups according to their similarity, we conduct large‐scale consumer surveys on purchasing 21 foods for
Jayson L. Lusk +2 more
wiley +1 more source
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The aims of this study were to determine the best preservative between potassium sorbate, sodium benzoate, and chitosan on the microbiological quality of Mozzarella cheese stored at refrigerator temperature.
Wildan Yudha Prasetyo, Purwadi Purwadi
doaj
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Microwave‐assisted vacuum drying (MVD) is an emerging technology suitable for producing healthy snack foods, such as cheese snacks. This study aimed to produce a low‐fat, low‐salt, crunchy cheese snack using MVD. Low‐fat, low‐salt cheese slices were dried under seven different combinations of microwave power (5%–15%), vacuum level (220–300 ...
Vasıf Kubilay Ayrancı +4 more
wiley +1 more source