Results 51 to 60 of about 1,121 (188)

The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese [PDF]

, 2018
The aim of this study was to determine the effect of inclusion of fresh forage in diet for lactating buffalo on properties of mozzarella cheese under intensive farming conditions. Thirty-two buffalo cows were equally allotted into 2 groups fed diets with
DI FRANCIA, Antonio, Manzo, Nadia, Masucci, F., Romano, Raffaele, Serrapica, F., Uzun, P.   +5 more
core   +1 more source

Justification of express technology in the «Pasta Filata» group cheese production

Veterinary science, technologies of animal husbandry and nature management, 2020
The most common one of the «Pasta Filata» group is «Mozzarella», a soft Italian cheese that is now made from cow's milk and widely used in many dishes, especially as a pizza topping, which is the most popular food for young people. The paper substantiates the express technology for the production of soft cheese like «Mozzarella».
V. G. Prudnikov, H. L. Lysenko, I. M. Heida, A. L. Leppa, I. M. Bodnarchuk   +4 more
openaire   +1 more source

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

Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk

Foods, 2021
High-moisture mozzarella is a pasta filata cheese manufactured from cow or buffalo milk that has spread all over the world. Its manufacturing from the milk of small ruminants (goat and sheep) has been recently proposed to innovate this ailing sector ...
Michele Faccia, Giuseppe Gambacorta, Antonella Pasqualone, Carmine Summo, Francesco Caponio   +4 more
doaj   +1 more source

Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin. [PDF]

, 2014
This report describes the genome sequences of four Streptococcus thermophilus strains, namely, TH982, TH985, TH1477, and 1F8CT, isolated from different dairy environments from the Campania and the Veneto regions in Italy.
Bovo, Barbara, Campanaro, Stefano, Corich, Viviana, Giacomini, Alessio, Treu, Laura, Vendramin, Veronica   +5 more
core   +1 more source

CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM A TRADITIONAL PASTA FILATA CHEESE

Italian Journal of Food Safety, 2013
In this paper are reported the results of the characterization of the lactic acid microflora isolated from Sardinian “provoletta”, a traditional pasta filata cheese obtained from cow’s milk. Cheese samples from two batches were taken in
E.P.L De Santis, S. Virdis, E.S Daga, G. Campus, V. Spano, F. Cossu, A. Paba, A. Assaretti, R. Comunian, C. Scarano   +9 more
doaj   +1 more source

Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry [PDF]

, 2019
A time-domain H-1 nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T-2 relaxation time ...
Declerck, Arnout, Kerkaert, Barbara, To, Chak Ming, Van der Meeren, Paul, Vermeir, Lien   +4 more
core   +2 more sources

Behaviour of Salmonella Typhimurium during production and storage of artisan water buffalo mozzarella cheese

Italian Journal of Animal Science, 2012
Water buffalo mozzarella cheese (WBMC) is a fresh pasta filata cheese produced from whole chilled buffalo milk. Although pasteurization of milk and the use of defined starter cultures are recommended, traditional technology involving the use of ...
Roberto Rosmini, Marina N. Losio, Federica Giacometti, Raffaela Riu, Paolo Daminelli, Giacomo Marchetti, Guido Finazzi, Andrea Serraino   +7 more
doaj   +1 more source

Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Globally, cheese stands as a cornerstone in culinary traditions, with its variety and consumption deeply embedded in each nation′s cultural heritage. Among the diverse cheese types, certain cheese types are particularly amenable to frying applications, owing to composition such as moisture content, fat composition, and protein structure.
Feray İnci Maden, Cihat Özdemir, Salih Özdemir, Essam Hebishy   +3 more
wiley   +1 more source

Methicillin‐Resistant Staphylococcus aureus (MRSA) in Artisanal Cheeses in México

International Journal of Microbiology, Volume 2018, Issue 1, 2018., 2018
Milk and dairy foods have frequently been implicated in staphylococcal food poisoning, and contaminated raw milk is often involved. The aim of the study was to determine the occurrence of methicillin‐resistant Staphylococcus aureus (MRSA) in raw cow milk cheese produced in Mexico. A total of 78 unpasteurized cow milk cheese samples were screened for S.
Roberto Adame-Gómez, Jeiry Toribio-Jimenez, Amalia Vences-Velazquez, Elvia Rodríguez-Bataz, Maria Cristina Santiago Dionisio, Arturo Ramirez-Peralta, Barbara H. Iglewski   +6 more
wiley   +1 more source