Results 61 to 70 of about 2,065 (177)
Environmental Microbiology Reports, Volume 18, Issue 3, June 2026.Milk microbiomes showed similar composition in young and adult buffaloes. Despite distinct microbial profiles among matrices, shared bacterial families indicate microbial interaction between milk, faeces, calf spittle and soil. ABSTRACT Buffalo milk stands out for its nutritional qualities and is mainly produced in Brazil in the Amazon region ...
Allana Lais Alves Lima +9 more
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Food Frontiers, Volume 7, Issue 3, May 2026.Overnutrition represents a major public health issue, and front‐of‐pack labels like Nutri‐Score aim to promote healthier choices. This study shows that Nutri‐Score shifts consumer selections toward healthier options, especially at scale extremes. It also modifies meal composition by encouraging healthier pairings and category switching, particularly ...
Alice Stiletto +3 more
wiley +1 more source
From block to shred: Understanding the factors influencing shreddability of mozzarella cheese
Journal of Dairy Science: Mozzarella cheese is widely used for pizza applications, and it is generally shredded either in conversion plants or in pizzerias. The shreddability of mozzarella cheese is influenced by a variety of factors, and it is critical to understand how ...
Gunvantsinh Rathod +5 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri +4 more
wiley +1 more source
Rheology and processing of mozzarella cheese
, 2008 Taken as an engineering material, mozzarella cheese can be considered as a complex food system that has dynamic structure and complex flowproperties. Food scientists have been actively developing methods to characterize mozzarella cheese rheologically, but most of these methods are empirical in nature.
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Italian Journal of Food Safety, 2009 The Campania Region, in order to protect the Italian Mediterranean Buffalo, established a set of yearly official controls on all buffalo products manufactured in the Region.
Y.T.R. Proroga +6 more
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Measurement of Postmelt Chewiness of Mozzarella Cheese
Journal of Dairy Science, 1999 Abstract An empirical test to evaluate the postmelt chewiness of Mozzarella cheese was developed. In the empirical test, 30g of shredded Mozzarella cheese was placed in a metal form, covered with aluminum foil, and melted in a forced-air oven for 10min at 125°C. The cheese was cooled from 72 to 49°C and cut into uniform 13- × 13-mm pieces.
L.E. Metzger, D.M. Barbano
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The Utilization of Keprok Orange Fruit (Citrus reticulata) Juice in Mozarella Cheese Manufacturing
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The aim of this study was to know the effect of Keprok Orange Fruit (Citrus reticulata) Juice as a direct acidification to yield, meltability, stretchability, protein and moisture content to Mozarella cheese.
Wiwit Hartono, Purwadi Purwadi
doaj
Dynamics of salt diffusion and yield of three types of goat's milk cheese
Mljekarstvo, 2001 This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th ...
Sonja Srbinovska +4 more
doaj
, 1993 Variables affecting the physical properties of Mozzarella cheese were investigated. The effects of various milk-clotting enzymes were examined. The type of milk coagulating enzyme used played a significant role in determining physical properties of direct acid Mozzarella cheese.
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