Results 71 to 80 of about 17,133 (260)
Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region [PDF]
, 2016 The burrata cheese is a traditional product from Southern Italy, consisting of an envelope of pasta filata (stretched curd) filled with cream and pasta filata strips (usually leftovers from mozzarella production).
Branciari, R. +6 more
core +2 more sources
Evaluation of quality of mozzarella cheese
Bangladesh Veterinarian, 1970 The physical and chemical qualities of mozzarella cheese prepared from cow andbuffalo milk were evaluated by a panel of judges (flavour and taste, body and texture,finish and colour) and by chemical tests (acidity, pH, fat, protein, lactose and ash).
MA Wadud, MA Habib, MA Haque, MA Mijan
openaire +2 more sources
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
Social Interactions Are Related to Cognitive Development in Western Australian Magpie Fledglings
Ecology and Evolution, Volume 15, Issue 11, November 2025.The early social environment can play a pivotal role in an individual's ability to learn, solve problems and make decisions. We find that multiple elements of an individual's social upbringing influence their ability to learn. ABSTRACT Social interactions during development can have a significant and lasting impact on adult phenotypes and fitness ...
Elizabeth M. Speechley +5 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
Multiplex PCR to detect bacteriophages from natural whey cultures of buffalo milk and characterisation of two phages active against Lactococcus lactis, фApr-1 and фApr-2 [PDF]
, 2017 This work investigated bacteriophage induced starter failures in artisanal buffalo Mozzarella production plants in Southern Italy. Two hundred and ten samples of whey starter cultures were screened for bacteriophage infection.
Aprea, Giuseppe +7 more
core +1 more source
Food Science &Nutrition, Volume 13, Issue 11, November 2025.Even though histamine plays an important role in human health, it has been associated with food intoxication and intolerance episodes. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. Histamine levels are provided for 17 food groups, including 335 food types and 11,437 samples, allowing ...
Maria Beatriz A. Gloria +6 more
wiley +1 more source
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
doaj +1 more source
Emerging Nonthermal Technologies for the Production of Postbiotics
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.ABSTRACT Postbiotics, defined as nonliving microbial cells and their components that confer health benefits to the host, represent a significant advancement in functional foods and dietary supplements. Compared to probiotics and prebiotics, postbiotics offer advantages in product stability, safety, and formulation flexibility. In general practice, heat
Rohit Thirumdas, Priti Mudgil
wiley +1 more source
Use of Chitosan to Prolong Mozzarella Cheese Shelf Life [PDF]
Journal of Dairy Science, 2005 This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the preservation of a very perishable cheese. The effectiveness of chitosan to inhibit the growth of spoilage microorganisms in Mozzarella cheese was studied during refrigerated storage.
ALTIERI, CLELIA +3 more
openaire +3 more sources