Results 81 to 90 of about 76,169 (240)

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  

Home Cheese Making: Mozzarella [PDF]

, 2017
The Home & Garden Information Center provides research-based information on landscaping, gardening, plant health, household pests, food safety and preservation, nutrition, physical activity, and health. This HGIC fact sheet provides information on making
Clemson University. Cooperative Extension Service
core  

Assessment of ‘freshness’ in bovine mozzarella cheese

International Dairy Journal, 2023
The Italian dairy industry is greatly engaged in meeting the demand of high-moisture bovine mozzarella cheese consumers, who have high expectation regarding its freshness. Unfortunately, such a feature cannot be verified since the labelling regulation only considers the indication of the expiry date, and not the day of manufacturing.
la Gatta, B, Rutigliano, M, Spadaccino, G, Di Luccia, A, Faccia, M, De Franceschi, A, Sinigaglia, M, Sevi, A, Albenzio, M   +8 more
openaire   +2 more sources

Age Influences the Bacterial Composition of Samples From Buffaloes in the Marajó Archipelago, Pará, Brazilian Amazon

Environmental Microbiology Reports, Volume 18, Issue 3, June 2026.
Milk microbiomes showed similar composition in young and adult buffaloes. Despite distinct microbial profiles among matrices, shared bacterial families indicate microbial interaction between milk, faeces, calf spittle and soil. ABSTRACT Buffalo milk stands out for its nutritional qualities and is mainly produced in Brazil in the Amazon region ...
Allana Lais Alves Lima, Savio Souza Costa, Rosiane do Socorro dos Reis, Damazio Campos de Souza, Guilherme Costa Baião, Rennan Garcias Moreira, Herve Louis Ghislain Rogez, Diego Assis das Graças, Rinaldo Batista Viana, Joana Montezano Marques   +9 more
wiley   +1 more source

EFFECT OF HYDROCOLLOIDS AS FAT REPLACER IN DEVELOPMENT OF LOW FAT MOZZARELLA CHEESE

Agricultural sciences journal, 2021
Cheese is the coagulated dairy product enriched with milk proteins, various minerals, vitamins and fat. Mozzarella cheese is white glossy soft, unripened cheese which contains 30-40% milk fat.
Waqas Ahmad
semanticscholar   +1 more source

Comparison of natural Mozzarella cheese with acid casein based Mozzarella cheese analogue [PDF]

Indian Journal of Dairy Science, 2021
Chetan Dharaiya, Atanu Jana, Amit Patel, Dhinal Patel   +3 more
openaire   +1 more source

Unpacking the Impact of Nutri‐Score on Consumer Choices in Italy: Evidence From a Menu Planning Experiment

Food Frontiers, Volume 7, Issue 3, May 2026.
Overnutrition represents a major public health issue, and front‐of‐pack labels like Nutri‐Score aim to promote healthier choices. This study shows that Nutri‐Score shifts consumer selections toward healthier options, especially at scale extremes. It also modifies meal composition by encouraging healthier pairings and category switching, particularly ...
Alice Stiletto, Leonardo Cei, Archana Singh, Samuele Trestini   +3 more
wiley   +1 more source

A Food-Grade Resin with LDH–Salicylate to Extend Mozzarella Cheese Shelf Life

Processes, 2021
Mozzarella cheese can be considered by far the world’s most popular Italian dairy product. Extending the shelf life of mozzarella cheese is an important issue in the dairy industry due to the high risk of contamination by several bacteria species ...
L. Quintieri, V. Bugatti, L. Caputo, L. Vertuccio, G. Gorrasi   +4 more
semanticscholar   +1 more source

Incorporation of ultrasound-assisted olive leaf extract into mozzarella cheese: effects on physicochemical, functional, and textural properties

Applied Biological Chemistry
Mozzarella cheese is one of the most commonly consumed and popular dairy products globally. Its characteristics and internal matrix structure make it ideal for containing bioactives like polyphenols, plant extracts, and functional lipids.
Kanza Imran, Syeda Afnan Mujahid, Khadijah Fayyaz, Komal Javed, Nauman Khalid   +4 more
doaj   +1 more source

Organic zinc supplementation in early-lactation dairy cows and its effects on zinc content and distribution in milk and cheese

JDS Communications, 2021
This study investigated the effects of organic zinc (Zn) supplementation in early-lactation dairy cows on Zn content and distribution in raw milk and mozzarella cheese.
N.N. Xu, D.T. Yang, C. Miao, T.G. Valencak, J.X. Liu, D.X. Ren   +5 more
doaj   +1 more source