Food Science &Nutrition, Volume 12, Issue 1, Page 328-339, January 2024.Various ratios of mesophilic starter culture (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) and Lactobacillus helveticus (100:0, 75:25, 50:50, 25:75, and 0:100) were used for the production of UF‐white cheese. The use of higher ratios of Lactobacillus helveticus led to a noticeable increase in proteolysis and lipolysis indices in
Arash Tondhoush +4 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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Analysis of microbiological variation in PDO Vastedda della valle del Belìce cheese during the storage period [PDF]
, 2011 The PDO “Vastedda della valle del Belìce” is a Sicilian pasta filata sheep cheese, made from raw milk without starter addition. It is a small round cheese without rind, weighing about 500-700 g.
Cardamone, C +2 more
core
Effect of ripening time on colour and texture properties in cheese [PDF]
, 2017 The group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. The aim of this paper was a comparison the colour changes and texture properties of semi-hard pasta filata cheeses during ...
Kilián, Libor +3 more
core +3 more sources
Caracterización de la microflora de tres quesos tradicionales mexicanos: Chihuahua, Cincho y Oaxaca [PDF]
, 2013 La producción de queso en el país es una actividad importante dentro de la industria alimenticia, y es la producción de quesos artesanales la que representa una ventaja para los pequeños productores de leche, al ser proveedores de la materia prima o ...
CASTRO CASTILLO, GABRIELA +1 more
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Produção de queijo tipo Mozarela com leite de vaca dos Açores [PDF]
, 2018 Dissertação de Mestrado, Tecnologia e Segurança Alimentar, 30 de maio de 2018, Universidade dos Açores.O queijo mozarela teve sua origem na região de Battipaglia, na Itália. É uma variedade macia e não amadurecida da família pasta-filata.
Toledo, Lisandro Miguel Freitas
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Biotecnología en el Sector Agropecuario y Agroindustrial, 2010 El queso de capa es un queso de pasta filata producido artesanalmente en Colombia. Se describió el proceso de producción artesanal y de tecnificación, así como también se realizaron análisis fisicoquímicos y microbiológicos.
CLEMENTE GRANADOS C +2 more
doaj
Fagyasztott élelmiszer-emulziók stabilitásának vizsgálata = Investigation of the stability of frozen food emulsions [PDF]
, 2015 Dolgozatom témájaként ezért a kézműves jellegű cukrászati krémek és fagylaltok szerkezetének stabilitását vizsgáltam termofizikai és állománytulajdonságok mérésére alkalmas műszerekkel.
Zeke, Ildikó
core +1 more source
Oaxaca cheese: flavour, texture and their interaction in a Mexican traditionalpasta filatatype cheese [PDF]
CyTA - Journal of Food, 2012 Oaxaca cheese is classified as a pasta filatacheese and it is considered as an unavoidable ingredient in broad varieties of Mexican recipes. It is produced in many regions by industrial companies but mainly by handmade procedures. It is thought that its flavour and texture profiles could be recognized by consumers even if traditional production ...
Adriana Villanueva-Carvajal +4 more
openaire +1 more source
Tradition and innovation in the water buffalo dairy products [PDF]
, 2010 The first part of a two-part synthesis paper focuses on current research on optimization of Mozzarella cheese manufacture. Starting from technology of traditional cheese points susceptible of modification are identified for achieving greater yield and ...
F. Addeo +3 more
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