Results 81 to 90 of about 79,173 (203)
Italian Journal of Food Safety, 2009 The Campania Region, in order to protect the Italian Mediterranean Buffalo, established a set of yearly official controls on all buffalo products manufactured in the Region.
Y.T.R. Proroga +6 more
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Dynamics of salt diffusion and yield of three types of goat's milk cheese
Mljekarstvo, 2001 This paper studies the dynamics of salt diffusion during the ageing ofthree types of cheese from goat's milk: Mozzarella, White Brined andPecorino. The salt concentration was consistently analyzed at the 72nd hour and on the 5th, 10th, 20th, 40th, 50th ...
Sonja Srbinovska +4 more
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Quality of Low-Fat Mozzarella Cheese with Different Fat Replacers [PDF]
, 2019 The comparative efficacy of 0.4% carboxymethyl cellulose (CMC) and 0.3% sodium alginate (SA) was evaluated as fat replacer in low-fat (
Singh, P. +5 more
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Redistribution of Milk Lipids During Buffalo Mozzarella Production
SciThis study investigated the redistribution of the milk lipid fraction during buffalo mozzarella manufacturing, and it focused on the effects of coagulation and stretching on triglycerides, fatty acids, and cholesterol.
Sabato Ambrosio +6 more
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, 2015 The chemical, functional, and sensory qualities, yield and product cost of mozzarella cheese from three different types of milk were assessed. Experimental treatments included mozzarella cheese from goat\u27s milk (T1), mozzarella cheese from cow\u27s ...
Malinao, Glacelle Alyne C
core
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 +2 more
openaire +2 more sources
Occurrence of polychlorobiphenyls in buffalo mozzarella cheese from Campania (Italy) [PDF]
, 2008 Buffalo milk and mozzarella cheese produced in the Caserta and Salerno areas in Campania region have been investigated on the presence and the levels of polychlorobiphenyls (PCBs). Seven congeners, six non dioxin-like (NDL-PCBs nos. 28, 52, 101, 138, 153
Cirillo, T +5 more
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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
Browning of Mozzarella Cheese During High Temperature Pizza Baking [PDF]
, 1994 The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp.
Keeler, Laurie J. +3 more
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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 +3 more
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