Results 71 to 80 of about 79,173 (203)
Tensile Testing to Quantitate the Anisotropy and Strain Hardening of Mozzarella Cheese [PDF]
, 2014 We explored anisotropy of mozzarella cheese: its presence is debated in the literature. Tensile testing proved a good method because the location and mode of failure were clear. Mozzarella cheese cut direct from the block showed no significant anisotropy,
Easton, Hannah K.B. +5 more
core +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
Bacteriophages in whey powder processing: Sources of contamination and control strategies
International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.This review examines the challenges bacteriophages pose to dairy powder production and evaluates traditional and innovative strategies to control them, emphasising the need for integrated, ongoing management to maintain efficient and high‐quality cheese and whey manufacture.
Essam Hebishy +5 more
wiley +1 more source
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 +2 more
wiley +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 +2 more
wiley +1 more source
Production of mozzarella cheese
, 2020 A production workshop has been designed to produce 500 kg of mozzarella cheese and 500 kg of mozzarella soaked in oil with rosemary. It was estimated that the production of mozzarella cheese will require 10,100 kg of milk, enzyme, yeast, calcium chloride,
Lukauskas, Tomas
core
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
doaj +1 more source
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 +4 more
wiley +1 more source
The effect of smoking on changes in functional attributes of Mozzarella cheese [PDF]
, 2016 Smoking of cheeses significantly modifies not only sensory attributes, but also determines the form of their further utilisation, packaging method and shelf life.
Lasik, Agata +2 more
core +1 more source
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