Results 41 to 50 of about 1,111 (191)

Determining Effects of Freezing on Pasta Filata and Non-Pasta Filata Mozzarella Cheeses by Nuclear Magnetic Resonance Imaging [PDF]

Journal of Dairy Science, 2003
The formation of ice during freezing of pasta filata and non-pasta filata Mozzarella cheeses, and the spatial redistribution of water T2 relaxation time and the changes of water self-diffusion coefficient (D) within the unfrozen and frozen-stored cheese samples were observed by nuclear magnetic resonance imaging. Images of water spin number density and
M I, Kuo, M E, Anderson, S, Gunasekaran
openaire   +2 more sources

Identification, typing, and investigation of the dairy characteristics of lactic acid bacteria isolated from 'Vastedda della valle del Belìce' cheese [PDF]

, 2013
Traditional cheeses made without starter cultures can be characterised by the attribute of instability. The addition of autochthonous starter cultures can ensure stability without compromising the characteristics of the final product. This study aimed
Cruciata, M, Di Gerlando, R, FRANCESCA, Nicola, GAGLIO, Raimondo, GUARCELLO, Rosa, MOSCHETTI, Giancarlo, PORTOLANO, Baldassare, SETTANNI, Luca   +7 more
core   +3 more sources

Effect of Frozen Storage on Physical Properties of Pasta Filata and Nonpasta Filata Mozzarella Cheeses [PDF]

Journal of Dairy Science, 2003
The effects of 1) ripening 2, 7, and 14 d at 7 degrees C before freezing; 2) tempering 7, and 14 d at 7 degrees C after freezing; and 3) frozen storage for 1 and 4 wk at -20 degrees C, on the meltability, stretchability, and microstructure of pasta filata and nonpasta filata Mozzarella cheeses were investigated.
M I, Kuo, S, Gunasekaran
openaire   +2 more sources

Comparative study of quality characteristics of Kashkaval cheese from fresh and chilled curd [PDF]

, 2023
The influence of chilledcurd on Kashkavalcheese microbiological, functional, textural and sensorial characteristics was studied. It was found that salting the curd in a hot solution influenced to a greater degree the microflora reduction from the starter
Bogdanova, Ekaterina, Dessev, Tzvetelin, Dimitrova-Dicheva, Milena, Dinkov, Kolyo, Ivanova, Mihaela, Menkov, Nikolay   +5 more
core   +1 more source

Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions

Food Science &Nutrition, Volume 8, Issue 6, Page 2739-2747, June 2020., 2020
Microencapsulation technologies have wide application for the development of various functional foods, such as yoghurt, cheese, cultured cream, and frozen dairy desserts, and for biomass production encapsulation can be used for the target delivery of any sensitive ingredients.
Muhammad Afzaal, Farhan Saeed, Huda Ateeq, Aftab Ahmed, Awais Ahmad, Tabussam Tufail, Zoria Ismail, Faqir Muhammad Anjum   +7 more
wiley   +1 more source

Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time

Mljekarstvo, 2023
Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation period. For
Abdulkerim Hatipoğlu, Aziz Korkmaz, Şerafettin Çelik   +2 more
doaj   +1 more source

Moisture Variations in Brine-Salted Pasta Filata Cheese [PDF]

Journal of AOAC INTERNATIONAL, 2001
Abstract A study was made of the moisture distribution in brine-salted pasta filata cheese. Brine-salted cheeses usually develop reasonably smooth and predictable gradients of decreasing moisture from center to surface, resulting from outward diffusion of moisture in response to inward diffusion of salt.
openaire   +2 more sources

Profile of Carotenoids and Tocopherols for the Characterization of Lipophilic Antioxidants in “Ragusano” Cheese

Applied Sciences, 2021
Lipophilic antioxidants such as carotenoids and tocopherols are appreciated components in food because of their potential health benefits. The aim of this study was to describe the composition of these microconstituents in “Ragusano”, a typical Sicilian ...
Archimede Rotondo, Giovanna Loredana La Torre, Giovanni Bartolomeo, Rossana Rando, Rossella Vadalà, Venusia Zimbaro, Andrea Salvo   +6 more
doaj   +1 more source

Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation [PDF]

, 2020
This study aimed to evaluate the effects of the use of chickpea meal in substitution of soybean meal on plasma metabolites, reproductive response, milk yield and composition and milk coagulation traits of primiparous buffaloes in early lactation ...
Aiello, Alessandra, Francia, Antonio Di, Masucci, Felicia, Napolitano, Fabio, Romano, Raffaele, Sabia, Emilio, Serrapica, Francesco   +6 more
core   +2 more sources

Cheese | Pasta-Filata Cheeses: Traditional Pasta-Filata Cheese

, 2011
Low-moisture part-skim (LMPS) Mozzarella is a commodity cheese whose composition, production, and functionality are strongly linked to its use as pizza cheese. Its traditional manufacture follows that of most pasta-filata or stretched cheeses in that after curd formation, and sufficient syneresis and acid development, the curd is heated and ...
M. De Angelis, M. Gobbetti
openaire   +3 more sources