Results 61 to 70 of about 1,111 (191)
BioMed Research International, Volume 2017, Issue 1, 2017., 2017 The kneading treatment of the fresh curd in hot water is a critical control point in the manufacturing of mozzarella. Factors such as the ratio between hot water and curd mass, the rheological properties, and the mixing and kneading activity affect the processing time and the internal temperature of the curd.
M. Trevisani +3 more
wiley +1 more source
Utjecaj dodataka začinskog bilja na kvalitetu mozzarele [PDF]
, 2016 In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases.
A. Çağlar, G. Akarca, O. Tomar
core +6 more sources
New Trends for the Evaluation of Heat Treatments of Milk
Journal of Analytical Methods in Chemistry, Volume 2017, Issue 1, 2017., 2017 Milk is generally very rich in nutrients and this may lead it to be an ideal growth environment for many microorganisms, including pathogens, so effective measurements aiming to ensure total microbiological safety of milk and minimize the risk to human health are needed.
Mena Ritota +4 more
wiley +1 more source
Shear work induced changes in the rheology of model Mozzarella cheeses : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu, New Zealand [PDF]
, 2016 Mozzarella cheese is a pasta filata type of cheese. Its manufacture includes a kneading – stretching step that creates a fibrous protein network and distributes fat-serum channels to attain desirable melt functionality on a pizza.
Sharma, Prateek
core
, 2008 Lactic acid bacteria occurring in Provolone del Monaco, an artisanal pasta filata cheese produced in Campania (Italy) from raw cows’ milk and without starter addition, were investigated by a combination of conventional and molecular approaches.
Andolfi, ROSAMARIA ANNA RITA +3 more
core +1 more source
Biocheese: A Food Probiotic Carrier
BioMed Research International, Volume 2015, Issue 1, 2015., 2015 This review describes some aspects related to the technological barriers encountered in the development and stability of probiotic cheeses. Aspects concerning the viability of probiotic cultures in this matrix are discussed and the potential of cheese as a biofunctional food carrier is analyzed, outlying some points related to health and safety.
J. M. Castro +4 more
wiley +1 more source
Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk. [PDF]
, 2014 This study assessed and compared the physicochemical, microbiological, and sensorial characteristics of Caciocavallo cheeses, made from cow milk and a mixture of cow with ewe or goat milk, during ripening.
Alessandra Fratianni +6 more
core +1 more source
Can hydroponic forage affect the chemical and sensory properties of PDO buffalo Mozzarella cheese?
International Journal of Dairy Technology, Volume 78, Issue 1, February 2025.Hydroponic forages offer a sustainable approach that has a positive impact on the composition of the Buffalo Mozzarella cheese for improved nutritional value. The aim of this study was to evaluate the effect of hydroponic barley forage in the diets of lactating Italian Mediterranean buffaloes on Mozzarella cheese chemical and sensory properties. Thirty‐
Andrea Balivo +6 more
wiley +1 more source
BioMed Research International, Volume 2014, Issue 1, 2014., 2014 Several Bacillus cereus strains possess the genetic fittings to produce two different types of toxins, the heat‐stable cereulide or different heat‐labile proteins with enterotoxigenic potential. Unlike the diarrheal toxins, cereulide is (pre‐)formed in food and can cause foodborne intoxications shortly after ingestion of contaminated food. Based on the
Ute Messelhäusser +6 more
wiley +1 more source
Multiplex PCR to detect bacteriophages from natural whey cultures of buffalo milk and characterisation of two phages active against Lactococcus lactis, фApr-1 and фApr-2 [PDF]
, 2017 This work investigated bacteriophage induced starter failures in artisanal buffalo Mozzarella production plants in Southern Italy. Two hundred and ten samples of whey starter cultures were screened for bacteriophage infection.
Aprea, Giuseppe +7 more
core +1 more source