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
Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage [PDF]
Journal of Dairy Science, 2015 Six batches of Oaxaca cheese (a Mexican pasta filata cheese) from 3 dairy plants were sampled and vacuum-packaged at 8°C up to 24d. Counts of principal microbial groups, pH, levels of sugars, organic acids, lipolytic and proteolytic indices, and texture, color, and meltability values of cheeses were studied at d 1, 8, 16 and 24 of storage.
Lucía, Fuentes +3 more
openaire +2 more sources
A Comprehensive Review of VOCs as a Key Indicator in Food Authentication
eFood, Volume 6, Issue 3, June 2025.This article reviews the role of VOCs in food authentication. It covers their use as chemical fingerprints, detection techniques, challenges, and concludes that VOCs have potential as indicators for food integrity with tech progress and collaboration enhancing related aspects.
Han Yang +11 more
wiley +1 more source
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
Contribution of the autochthonous lactic acid bacteria population in a\ud production of raw milk Mozzarella cheese- CONTRIBUTO DELLA POPOLAZIONE LATTICA AUTOCTONA\ud IN UNA PRODUZIONE DI MOZZARELLA AL LATTE CRUDO\ud CON STARTER TERMOFILI COMMERCIALI [PDF]
, 2008 Mozzarella cheese is one of the most popular members of the Pasta Filata cheeses.The present research was aimed at\ud investigating the microbial population of a raw milk Mozzarella cheese manufacture\ud produced in the hinterland of the Marche region by
Angelozzi, Marco +3 more
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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
Effect of pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita [PDF]
Journal of Dairy Science, 2013 The objective of this study was to determine the effect of stretching pH on technological parameters and physicochemical and texture characteristics of the pasta filata cheese Telita. A no-brine cheese-making method was used to control both melting and stretching temperatures. Six vats of cheese, each with a different stretching pH (5.2, 5.3, 5.4, 5.5,
R, Maldonado +5 more
openaire +2 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
The quality of Valle del Belice sheep’s milk and cheese produced in the hot summer season in Sicily [PDF]
, 2013 In response to the growing consumer demand for fresh cheese in summer, this investigation was aimed to evaluate the chemical and microbiological characteristics of sheep’s milk and cheese produced in Sicily in the hot summer months.
BONANNO, Adriana +2 more
core +3 more sources