Results 61 to 70 of about 79,173 (203)
On The Possibility to Trace Frozen Curd in Buffalo Mozzarella Cheese [PDF]
, 2017 The manufacturing of Buffalo Mozzarella PDO (Protected Designation of Origin) cheese requires the exclusive use of fresh buffalo milk, which must be transformed into cheese within 60 hours after milking.
Manzo Nadia +2 more
core +2 more sources
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 +3 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
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 +3 more
wiley +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
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
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
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
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
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 +4 more
wiley +1 more source