Works matching DE "MOZZARELLA cheese"
Results: 230
APPLICATION OF HACCP (Hazard Analysis Critical Control Point) TO MOZZARELLA CHEESE PRODUCTION.
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- Lucrari Stiintifice: Seria Medicina Veterinara, 2024, v. 67, n. 1, p. 34
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Selective determination of lysine in mozzarella cheese using a novel potentiometric biosensor.
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- Food Biotechnology, 2023, v. 37, n. 1, p. 41, doi. 10.1080/08905436.2022.2163251
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Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese.
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- Italian Journal of Food Safety, 2023, v. 12, n. 3, p. 1, doi. 10.4081/ijfs.2023.11290
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Pseudomonas fluorescens group bacteria as responsible for chromatic alteration on rabbit carcasses. Possible hygienic implications.
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- Italian Journal of Food Safety, 2022, v. 11, n. 2, p. 31, doi. 10.4081/ijfs.2022.9998
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Study of the population dynamics of Listeria monocytogenes and Pseudomonas fluorescens in buffalo mozzarella by means of challenge testing.
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- Italian Journal of Food Safety, 2016, v. 5, n. 3, p. 124, doi. 10.4081/ijfs.2016.5690
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Antimicrobial activity of olive mill wastewater extract against Pseudomonas fluorescens isolated from mozzarella cheese.
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- Italian Journal of Food Safety, 2016, v. 5, n. 2, p. 111, doi. 10.4081/ijfs.2016.5760
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Determination of vitamin B<sub>12</sub> in dairy products by ultra performance liquid chromatography-tandem mass spectrometry.
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- Italian Journal of Food Safety, 2014, v. 3, n. 4, p. 254, doi. 10.4081/ijfs.2014.4513
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Distribution of Pseudomonas species in a dairy plant affected by occasional blue discoloration.
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- Italian Journal of Food Safety, 2014, v. 3, n. 4, p. 245, doi. 10.4081/ijfs.2014.1722
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TRAJETÓRIAS DE ACUMULAÇÃO DE CAPACIDADES TECNOLÓGICAS: O CASO DA INDÚSTRIA LEITEIRA DO SUDOESTE DO PARANÁ.
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- RACE- Revista de Administração, Contabilidade e Economia, 2019, v. 18, n. 3, p. 475, doi. 10.18593/race.19718
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Comparison of the level of residual coagulant activity in different cheese varieties.
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- Journal of Dairy Research, 2009, v. 76, n. 3, p. 290, doi. 10.1017/S0022029909004075
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Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure.
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- Journal of Dairy Research, 2004, v. 71, n. 4, p. 496, doi. 10.1017/s0022029904000494
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Celebrating 15 Years of a Healthy School Lunch Option.
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- Agricultural Research, 2010, v. 58, n. 9, p. 23
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Behaviour of Salmonella Typhimurium during production and storage of artisan water buffalo mozzarella cheese.
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- Italian Journal of Animal Science, 2012, v. 11, n. 3, p. 285, doi. 10.4081/ijas.2012.e53
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Influence of the year and calving season on production, composition and mozzarella cheese yield of water buffalo in the State of Rio Grande Do Norte, Brazil.
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- Italian Journal of Animal Science, 2012, v. 11, n. 1, p. 87, doi. 10.4081/ijas.2012.e16
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The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese.
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- Dairy / Mljekarstvo, 2020, v. 70, n. 4, p. 300, doi. 10.15567/mljekarstvo.2020.0408
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Water mobility and thermal properties of smoked soft cheese.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 3, p. 188, doi. 10.15567/mljekarstvo.2017.0303
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The effects spicing on quality of mozzarella cheese.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 2, p. 112, doi. 10.15567/mljekarstvo.2016.0203
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Development of hydroxypropyl methylcellulose films with corn silk polysaccharides and its application as biomaterial in enhancing the shelf life of mozzarella cheese.
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- Packaging Technology & Science, 2024, v. 37, n. 1, p. 3, doi. 10.1002/pts.2775
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Nutritional composition of four commercial cheeses made with buffalo milk.
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- Journal of Food & Nutrition Research, 2016, v. 55, n. 3, p. 256
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PCR–DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.
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- Journal of Applied Microbiology, 2004, v. 96, n. 2, p. 263, doi. 10.1046/j.1365-2672.2003.02146.x
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Molecular evaluation of microbial diversity occuring in different types of Mozzarella cheese.
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- Journal of Applied Microbiology, 2001, v. 90, n. 3, p. 414, doi. 10.1046/j.1365-2672.2001.01262.x
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Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing.
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- Journal of Applied Microbiology, 1999, v. 87, n. 4, p. 574, doi. 10.1046/j.1365-2672.1999.00855.x
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Environmental assessment of yield improvements obtained by the use of the enzyme phospholipase in mozzarella cheese production.
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- International Journal of Life Cycle Assessment, 2009, v. 14, n. 2, p. 137, doi. 10.1007/s11367-008-0048-2
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A review on stringiness property of cheese and the measuring technique.
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- Journal of Texture Studies, 2024, v. 55, n. 1, p. 1, doi. 10.1111/jtxs.12815
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Viscoelastic Properties of Part Skim Mozzarella Cheese: Effect of Calcium, Storage, and Test Temperature#.
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- International Journal of Food Properties, 2004, v. 7, n. 2, p. 239, doi. 10.1081/JFP-120026060
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Transglutaminase Crosslinked Milk Protein Concentrate and Micellar Casein Concentrate: Impact on the Functionality of Imitation Mozzarella Cheese Manufactured on a Small Scale Using a Rapid Visco Analyzer.
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- Foods, 2024, v. 13, n. 17, p. 2720, doi. 10.3390/foods13172720
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Low Effectiveness of Mid-Infrared Spectroscopy Prediction Models of Mediterranean Italian Buffalo Bulk Milk Coagulation Traits.
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- Foods, 2024, v. 13, n. 13, p. 1957, doi. 10.3390/foods13131957
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Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping.
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- Foods, 2024, v. 13, n. 4, p. 581, doi. 10.3390/foods13040581
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Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita".
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- Foods, 2024, v. 13, n. 2, p. 209, doi. 10.3390/foods13020209
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Use of Cyanobacterium Spirulina (Arthrospira platensis) in Buffalo Feeding: Effect on Mozzarella Cheese Quality.
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- Foods, 2023, v. 12, n. 22, p. 4095, doi. 10.3390/foods12224095
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Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven.
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- Foods, 2023, v. 12, n. 4, p. 890, doi. 10.3390/foods12040890
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Role of Feeding and Novel Ripening System to Enhance the Quality and Production Sustainability of Curd Buffalo Cheeses.
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- Foods, 2023, v. 12, n. 4, p. 704, doi. 10.3390/foods12040704
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Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life.
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- Foods, 2023, v. 12, n. 1, p. 145, doi. 10.3390/foods12010145
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Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella.
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- Foods, 2022, v. 11, n. 21, p. 3387, doi. 10.3390/foods11213387
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Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk.
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- Foods, 2022, v. 11, n. 2, p. 233, doi. 10.3390/foods11020233
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Effect of Water Temperature and Time during Heating on Mass Loss and Rheology of Cheese Curds.
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- Foods, 2021, v. 10, n. 11, p. 2881, doi. 10.3390/foods10112881
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UTILIZATION OF MODERN TECHNIQUES FOR PRODUCING MOZZARELLA CHEESE.
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- Zagazig Journal of Agricultural Research, 2016, v. 43, n. 3, p. 1009, doi. 10.21608/zjar.2016.101055
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Quality of low-fat mozzarella cheese with different fat replacers.
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- Acta Alimentaria, 2019, v. 48, n. 4, p. 441, doi. 10.1556/066.2019.48.4.5
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Effect of somatic cell count on milk composition and mozzarella cheese quality.
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- Acta Alimentaria, 2018, v. 47, n. 1, p. 88, doi. 10.1556/066.2018.47.1.11
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Incidence and Levels of Aflatoxin M 1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil.
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- Toxins, 2023, v. 15, n. 3, p. 182, doi. 10.3390/toxins15030182
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Níveis de células somáticas sobre a proteólise do queijo Mussarela.
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- Revista Brasileira de Saúde e Produção Animal (RBSPA), 2012, v. 13, n. 3, p. 682, doi. 10.1590/s1519-99402012000300008
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The Effect of Refrigerated Storage on the Rheological Properties of Three Commercial Mozzarella Cheeses.
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- International Journal of Food Engineering, 2008, v. 4, n. 4, p. 1, doi. 10.2202/1556-3758.1419
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MOZZARELLA CHEESE AND PUDDING MAKING TRAINING TO INCREASE MILK SELLING PRICE.
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- Qardhul Hasan: Media Pengabdian Kepada Masyarakat, 2023, v. 9, n. 1, p. 42
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Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese.
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- Journal of Food & Dairy Sciences, 2017, v. 8, n. 9, p. 369
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Investigation of the influence of xanthan on mozzarella cheese characteristics focusing on its antimicrobial effect.
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- Journal of Advanced Veterinary & Animal Research, 2023, v. 10, n. 3, p. 469, doi. 10.5455/javar.2023.j700
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Biodegradable Film Development by Nisin Z Addition into Hydroxypropylmethylcellulose Matrix for Mozzarella Cheese Preservation.
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- International Journal of Food Studies, 2020, p. 360, doi. 10.7455/ijfs/9.2.2020.a8
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Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 4, p. 1466, doi. 10.3390/app11041466
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Mozzarella Peyniri: Tanımı, Üretim Yöntemleri ve Kalite Parametreleri.
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- Academic Food Journal / Akademik GIDA, 2013, v. 11, n. 3/4, p. 91
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Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing.
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- International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 165, doi. 10.1111/1471-0307.13021
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Measuring insoluble calcium content in curds during cheesemaking.
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- International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 156, doi. 10.1111/1471-0307.13016
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