Results 81 to 90 of about 2,065 (177)

Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. [PDF]

Foods, 2022
Marrella M, Bertani G, Ricci A, Volpe R, Roustel S, Ferriani F, Nipoti E, Neviani E, Lazzi C, Bernini V.   +9 more
europepmc   +1 more source

Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese. [PDF]

Animals (Basel), 2021
Biondi L, Fulgione A, Capuano F, Nappa M, Citro A, Nava D.   +5 more
europepmc   +1 more source

Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk. [PDF]

J Food Sci Technol, 2022
Akarca G, Yildirim G.
europepmc   +1 more source

Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production. [PDF]

Braz J Microbiol, 2022
Silva LF, De Dea Lindner J, Sunakozawa TN, Amaral DMF, Casella T, Nogueira MCL, Penna ALB.   +6 more
europepmc   +1 more source

Evaluation of hygienic-sanitary conditions of the minas frescal and mozzarella cheese produced in Morrinhos city -GO Avaliação das condições higiênico-sanitárias do queijo minas frescal e mussarela produzido na cidade de Morrinhos – GO

Revista Brasileira de Saúde e Produção Animal, 2007
Microbiological analyses were performed in 60 samples of Minas Frescal cheese and 60 samples of Mozzarella cheese. Samples were collected and produced in a dairy factory in Morrinhos-GO from April to September, for quantitative analysis of total ...
Lilian Carla Carneiro, Rosangela Coelho Quintana   +1 more
doaj  

Development of an active packaging based on polyethylene containing linalool or thymol for mozzarella cheese. [PDF]

Food Sci Nutr, 2021
Chang S, Mohammadi Nafchi A, Baghaie H.
europepmc   +1 more source

Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd. [PDF]

Molecules, 2021
Rinaldi S, Palocci G, Di Giovanni S, Iacurto M, Tripaldi C.   +4 more
europepmc   +1 more source

Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis. [PDF]

Metabolites, 2021
Kandasamy S, Yoo J, Yun J, Kang HB, Seol KH, Ham JS.   +5 more
europepmc   +1 more source

Use of Sunkist Orange Fruit (Citrus sinensis) Juice In Mozzarella Cheese Manufacturing

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
Data collecting of this research was administered since February until March 2006 in the Animal Product Technology Laboratory of Animal Husbandry Faculty Brawijaya University Malang, Biological Laboratory of Muhammadiyah University Malang and Engineering
Djalal Rosyidi, Purwadi Purwadi, Fondha Teguh Eko Harjono   +2 more
doaj  

PEMANFAATAN MILK CLOTTING ENZYME DARI Lactobacillus casei D11 UNTUK PEMBUATAN KEJU MOZZARELLA [Utilization of Milk Clotting Enzyme from Lactobacillus casei D11 for Mozzarella Cheese Making]

Jurnal Teknologi dan Industri Pangan, 2015
Milk Clotting Enzyme (MCE) is an active agent for cheese making which may be produced by Lactic acid bacteria (LAB). MCE activity differs according to the LAB strains used.
Rohmatussolihat -, Miranti Nurindah Sari, Puspita Lisdiyanti, Yantyati Widyastuti, Endang Sukara   +4 more
doaj