Results 71 to 80 of about 76,169 (240)

The impact of medicinal and aromatic plant addition on antioxidant, total phenolic, antimicrobial activities, and microbiological quality of Mozzarella cheese

International food research journal, 2021
In the present work, the antioxidant, antimicrobial activities, total phenolic content, and microbiological quality of Mozzarella cheeses added with medicinal and aromatic plants namely rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L ...
O. Yerlikaya, Ecem Akan, Ö. Bayram, A. Karaman, O. Kinik   +4 more
semanticscholar   +1 more source

β-casein gene polymorphism permits identification of bovine milk mixed with bubaline milk in mozzarella cheese

Genetics and Molecular Biology, 2008
Mozzarella cheese is traditionally prepared from bubaline (Bubalus bubalis) milk, but product adulteration occurs mainly by addition of or full substitution by bovine milk.
Antonio R. Otaviano, André Luis F. Lima, Monyka M.M. Laureano, Janete A.D. Sena, Lúcia G. de Albuquerque, Humberto Tonhati   +5 more
doaj   +1 more source

On subset least squares estimation and prediction in vector autoregressive models with exogenous variables

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, Thanh‐Liem Huynh, Mylène Oscar   +2 more
wiley   +1 more source

Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]

, 2010
This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core  

Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage

Scientific Reports
The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage at 4 °C for 4 months. The results
Tongji Liu, Jingwei Wu, T. Aziz, Rui Xue, M. M. Khowdiary, Zhen-yua Yang   +5 more
semanticscholar   +1 more source

Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat - doi: 10.4025/actascitechnol.v35i4.20158

Acta Scientiarum: Technology, 2013
The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil.
Silvana Aparecida da Silva Corradini, Grasiele Scaramal Madrona, Nilson Evelázio de Souza, Elton Guntendorfer Bonafe, Camila Barbosa Carvalho, Ivanor Nunes Prado   +5 more
doaj   +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, Vincenzina Caputo, Amelia Ahles   +2 more
wiley   +1 more source

Prediction of Mozzarella Cheese Yield from Milk Composition

, 1982
This study was conducted to develop and evaluate several formulas which predict Mozzarella cheese yield from fat and protein content of milk and moisture content of cheese.
Abu-Tarboush, Hamzah M.
core   +1 more source

Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese [PDF]

, 2017
Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the milk composition usage, factors ...
Adriano Henrique do Nascimento RANGEL, GALVÃO JÚNIOR,José Geraldo Bezerra, Aguiar, Emerson Moreira, URBANO,Stela Antas, RANGEL,Adriano Henrique do Nascimento, José Geraldo Bezerra GALVÃO JÚNIOR, Danielle Cavalcanti SALES, AGUIAR,Emerson Moreira, TONHATI,Humberto, GUILHERMINO,Magda Maria, Guilhermino, Magda Maria, Urbano, Stela Antas, SALES,Danielle Cavalcanti, Tonhati, Humberto [UNESP], Emerson Moreira AGUIAR, BEZERRA,Maria de Fátima, Sales, Danielle Cavalcanti, Stela Antas URBANO, Rangel, Adriano Henrique do Nascimento, Humberto TONHATI, Bezerra, Maria de Fátima, Maria de Fátima BEZERRA, Magda Maria GUILHERMINO, Galvão Júnior, José Geraldo Bezerra   +23 more
core   +1 more source

Production and Multi‐Criteria Evaluation of Healthy White Cheese Snacks Using Microwave‐Vacuum Drying

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, Mondher Mzoughi, Pelin Salum, Tuba Eda Arpa Zemzemoğlu, Zafer Erbay   +4 more
wiley   +1 more source