Results 151 to 160 of about 1,111 (191)
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An innovative pre-ripening drying method to improve the quality of pasta filata cheeses
Journal of Dairy Research, 2012In order to optimise the pre-ripening of pasta filata cheeses, two traditional Italian cheeses, Caciocavallo and Scamorza, were dried for different times at 15 °C, 50% relative humidity and airflow rate of 1000 m3/h, by using a pre-ripening plant. During ripening, microbiological, chemical-physical and sensorial analyses were applied to the products in
NIRO, Serena +5 more
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Effects of different freezing methods on some properties of a pasta filata cheese
Acta Alimentaria, 2013The aim of the study was to select the most suitable freezing and thawing method for preserving the quality of pasta flata type Parenica cheese comparing different methods: slow, shock (circulated air) and cryogenic freezing and thawing at room temperature and in a refrigerator, respectively.
Nagy, D. +4 more
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Pasta filata : mozzarella et pizza cheese - Texturation des pâtes fromagères
Agroalimentaire, 2012La famille des « Pasta filata » (Pâtes filees) est la premiere categorie de fromages produite en termes de tonnage dans le monde, juste devant le Cheddar ; elle represente 40% de la production fromagere nord-americaine et 15% de la production europeenne. Cette technologie a pour origine le bassin mediterraneen (Italie, Grece, Chypre, Turquie..) et les
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Pasta Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese)
2022D.J. McMahon, P. Sharma, C.J. Oberg
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Pasta Filata Cheeses: Traditional Pasta Filata Cheese ☆
2016DE ANGELIS, MARIA, GOBBETTI, Marco
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Sensory and Theological properties of low-fat filled ‘pasta filata’ cheese
Journal of Dairy Research, 1994E. Pagliarini, N. Beatrice
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