Results 71 to 80 of about 2,065 (177)

Initial freezing point of Mozzarella cheese

Journal of Food Engineering, 2007
Abstract The initial freezing point in unsalted fresh Mozzarella cheese was measured. The influence of the water-soluble solids on the freezing point depression of unsalted Mozzarella cheese was analyzed. Central temperature profiles and the initial freezing point of unsalted cylindrical cheese samples (1 cm radius; 3 cm height) were determined.
Ribero, Gustavo Gabriel, Rubiolo, Amelia Catalina, Zorrilla, Susana   +2 more
openaire   +2 more sources

Bacteriological Quality of Mozzarella Cheese Sold in Tripoli Governorate

Journal of Veterinary Medical Research, 2007
Thirty samples of Mozzarella cheese (15 made traditionally from raw milk in Tripoli city (Libya) and other 15 imported samples sold in markets related to different brand names) were examined bacteriologically for their total bacterial count ...
A. M. Garbaj, H. T. Naas, F.T. Gammoudi, A. A. Moawad   +3 more
doaj  

Valorization of buffalo mozzarella cheese whey as human functional food and soil fertilizer

International Journal of Recycling of Organic Waste in Agriculture
Purpose: This study examines the potential of transforming buffalo mozzarella cheese whey, a significant byproduct in Mediterranean and Middle Eastern dairy production, into valuable resources.
Raffaele Conte, Anna Valentino, Silvia Romano, Sorur Yazdanpanah, Anna Di Salle, Fahd Kandsi, Gianfranco Peluso   +6 more
doaj   +1 more source

Physical Quality of Mozzarella Cheese Produced by Lime Juice as an Acidifier

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The research about production of Mozzarella cheese used lime juice as an acidifier was aimed to study its potency on physical quality of Mozzarella cheese.
Purwadi Purwadi
doaj  

Assessment of Quality and Microbial Characteristics and Fatty Acid Changes in Mozzarella Cheese Produced from Buffalo Milk and Fortified with Lactic Acid Bacteria [PDF]

International Journal of Nutrition Sciences
Background: Modern technological advances have enabled production of dairy products that can support the biological role of lactic acid bacteria, contributing to the improvement of fortified Mozzarella cheese.
Najla Hussen Al Garory, Raghad Saad Al Musa, Raqad Raheem Ali Al-Hatim   +2 more
doaj   +1 more source

Comparison of acid casein-based Mozzarella cheese analogue with natural Mozzarella cheese during refrigerated storage

Indian Journal of Dairy Science
Mozzarella cheese analogue was prepared using acid casein and partially hydrogenated palm kernel oil as protein and fat source respectively and compared with natural Mozzarella cheese during refrigerated storage. Moisture and soluble nitrogen of analogue and natural cheese were statistically similar while analogue had higher pH and acid degree value ...
Chetan N Dharaiya, Atanu H Jana, Jarita M Mallik, Rachana B Rathawa   +3 more
openaire   +1 more source

Avaliação química e nutricional do queijo mozzarella e iogurte de leite de búfala Chemical and nutritional evaluation of mozzarella cheese and yogurt made from buffalo milk

Scientia Agricola, 1993
O presente trabalho teve por objetivo verificar a composição química e nutricional do queijo e iogurte elaborados com leite de búfala e comparados com aqueles elaborados com leite de vaca.
M.R. Verruma, A.J. de Oliveira, J.M. Salgado   +2 more
doaj   +1 more source

Investigation of the influence of xanthan on mozzarella cheese characteristics focusing on its antimicrobial effect. [PDF]

J Adv Vet Anim Res, 2023
Abdel-Salam AB, Saad M, Ahmed RF, Soliman NSM.   +3 more
europepmc   +1 more source

Changes in the physicochemical, functional and microbiological parameters of Mozzarella cheese prepared using ‘treated milk blends’ during refrigerated storage

Discover Food
This study aimed to improve the functional and microbial quality of Mozzarella cheese by preparing cheese from a blend of unhomogenized and homogenized milks, addressing the limitation of using exclusively homogenized milk for cheesemaking.
Harsh Patel, Atanu Jana, Ankit Bihola, Shaikh Adil   +3 more
doaj   +1 more source

Characteristics of imitation Mozzarella cheese manufactured without emulsifying salts using a combination of culture-based acid curd and micellar casein concentrate. [PDF]

Food Sci Nutr, 2023
Hammam ARA, Metzger LE.
europepmc   +1 more source