Works matching DE "MOZZARELLA cheese"

Results: 244

A kiwi juice aqueous solution as coagulant of bovine milk and its potential in Mozzarella cheese manufacture.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 1, p. 67, doi. 10.1016/j.fbp.2013.07.011

By:

Puglisi, Ivana;
Petrone, Goffredo;
Lo Piero, Angela Roberta

Publication type:

Article

玉米醇溶蛋白基马苏里拉干酪的研制.

Published in:

Food Research & Development, 2022, v. 43, n. 14, p. 133, doi. 10.12161/j.issn.1005-6521.2022.14.017

By:

邵之晓;
顾丰颖;
刘昊;
杨婷婷;
张巧真;
王锋

Publication type:

Article

APPLICATION OF HACCP (Hazard Analysis Critical Control Point) TO MOZZARELLA CHEESE PRODUCTION.

Published in:

Lucrari Stiintifice: Seria Medicina Veterinara, 2024, v. 67, n. 1, p. 34

By:

BORȘ, Alina;
RUSU, Oana Raluca;
IFTENE, Denisa;
AILINCĂI, Luminița;
BORȘ, Ionuţ;
FLORIȘTEAN, Viorel

Publication type:

Article

Biosynthesis of omega 3, 6, and 9 polyunsaturated fatty acids by Pichia kudriavzevii, and Yarrowia lipolytica.

Published in:

Fayoum Journal of Agricultural Research & Development / Maǧallaẗ Al-Fayūm lil Buḥūṯ wa Al-Tanmiyyaẗ Al-Zirāʿiyyaẗ, 2024, v. 38, n. 3, p. 370, doi. 10.21608/FJARD.2024.284505.1042

By:

Yassin, Basma R. M.;
Seoudi, Osama A.;
Elewa, Neimat A. H.;
AbdElsalam, Baraka A.;
Abd Al Halim, Laila R.

Publication type:

Article

Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis.

Published in:

Metabolites (2218-1989), 2021, v. 11, n. 6, p. 333, doi. 10.3390/metabo11060333

By:

Kandasamy, Sujatha;
Yoo, Jayeon;
Yun, Jeonghee;
Kang, Han-Byul;
Seol, Kuk-Hwan;
Ham, Jun-Sang

Publication type:

Article

Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 01, doi. 10.3389/fmicb.2022.1052222

By:

Barsi, Filippo;
Dalzini, Elena;
Russo, Simone;
Cosciani-Cunico, Elena;
Monastero, Paola;
Arrigoni, Norma;
Garbarino, Chiara Anna;
Cortimiglia, Claudia;
Losio, Marina Nadia;
Ricchi, Matteo

Publication type:

Article

Effect of manufacturing treatments on the rheological character of Mozzarella cheese made from microfiltration retentate depleted of whey proteins1.

Published in:

International Journal of Food Science & Technology, 2001, v. 36, n. 6, p. 601, doi. 10.1046/j.1365-2621.2001.00506.x

By:

Brandsma, Randall L.;
Rizvi, Syed S. H.

Publication type:

Article

Manufacture of Mozzarella cheese from highly-concentrated skim milk microfiltration retentate depleted of whey proteins1.

Published in:

International Journal of Food Science & Technology, 2001, v. 36, n. 6, p. 611, doi. 10.1046/j.1365-2621.2001.00507.x

By:

Brandsma, Randall L.;
Rizvi, Syed S. H.

Publication type:

Article

Formulation of Low‐Fat Mozzarella Cheese Using Aloe Vera Mucilage as a Potential Fat Replacer: Part 2—Characterization of the Microstructure and Rheological Properties of Low‐Fat Mozzarella Cheese.

Published in:

European Journal of Lipid Science & Technology, 2025, v. 127, n. 5, p. 1, doi. 10.1002/ejlt.70019

By:

Akhtar, Aqsa;
Araki, Tetsuya;
Kamata, Tatsuki;
Nei, Daisuke;
Khalid, Nauman

Publication type:

Article

ASSESSMENT OF THE PROTEOLYSIS AND MELTING OF MOZZARELLA CHEESE MADE WITH FROZEN BUFFALO MILK CURD.

Published in:

Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 3, p. 118

By:

de Jesus, Cristiane Santos;
Gonçalves, Ben-Hur Ramos Ferreira;
de Jesus Silva, Grazielly;
Conceição, Daniele Gomes;
Pignata, Mirelle Costa;
do Egito, Antonio Silvio;
de Albuquerque Fernandes, Sérgio Augusto;
Ferrão, Sibelli Passini Barbosa

Publication type:

Article

Standardizing the Processing Parameters to Obtain Mozzarella Cheese from Partially Homogenized Milk.

Published in:

Productivity, 2016, v. 57, n. 1, p. 51

By:

JANA, ATANU;
MAHAGAONKAR, AKSHAY;
MODHA, HIRAL;
APARNAHTI, K. D.

Publication type:

Article

Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat.

Published in:

Acta Scientiarum: Technology, 2013, v. 35, n. 4, p. 789, doi. 10.4025/actascitechnol.v35i4.20158

By:

Da Silva Corradini, Silvana Aparecida;
Madrona, Grasiele Scaramal;
De Souza, Nilson Evelázio;
Bonafe, Elton Guntendorfer;
Carvalho, Camila Barbosa;
Do Prado, Ivanor Nunes

Publication type:

Article

PCR–DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese.

Published in:

Journal of Applied Microbiology, 2004, v. 96, n. 2, p. 263, doi. 10.1046/j.1365-2672.2003.02146.x

By:

Ercolini, D.;
Mauriello, G.;
Blaiotta, G.;
Moschetti, G.;
Coppola, S.

Publication type:

Article

Molecular evaluation of microbial diversity occuring in different types of Mozzarella cheese.

Published in:

Journal of Applied Microbiology, 2001, v. 90, n. 3, p. 414, doi. 10.1046/j.1365-2672.2001.01262.x

By:

Coppola, S.;
Blaiotta, G.;
Ercolini, D.;
Moschetti, G.

Publication type:

Article

Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing.

Published in:

Journal of Applied Microbiology, 1999, v. 87, n. 4, p. 574, doi. 10.1046/j.1365-2672.1999.00855.x

By:

Morea, M.;
Baruzzi, F.;
Cocconcelli, P. S.

Publication type:

Article

Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 144, p. 132, doi. 10.1016/j.fbp.2024.01.009

By:

Golzarijalal, Mohammad;
Ong, Lydia;
Neoh, Chen R.;
Harvie, Dalton J. E.;
Gras, Sally L.

Publication type:

Article

Experimental investigation, numerical simulation and RSM modelling of the freezing and thawing of Mozzarella cheese.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 143, p. 143, doi. 10.1016/j.fbp.2023.11.006

By:

Golzarijalal, Mohammad;
Ong, Lydia;
Harvie, Dalton J. E.;
Gras, Sally L.

Publication type:

Article

A coupled photogrammetric-fmite element method approach to model irregular shape product freezing: Mozzarella cheese case.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 122, p. 98, doi. 10.1016/j.fbp.2020.03.010

By:

Alinovi, Marcello;
Mucchetti, Germano

Publication type:

Article

Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 9, p. 369

By:

Abd El-Aziz, M. E.;
Refaey, M. M. M.

Publication type:

Article

اثرات بسته بندی با فیلم پلیاتیلنی پوششدهی شده با منتول و کارواکرول بر خصوصیات فیزیکوشیمیایی، میکروبیولوژیکی و حسی پنیر موزارالی کمرطوبت.

Published in:

Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 137, p. 60, doi. 10.22034/FSCT.20.137.60

By:

الهه جهدکاران;
سید ابراهیم حسین;
عبدالرضامحمدی ن&;
لیال نوری

Publication type:

Article

کم چرب پنیر موزارلاي و بافتی ، حسی یی یکوشیمیا فیز هاي ژگی کفیران بر وی / اثر اینولین ب اینولین..

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 126, p. 297, doi. 10.22034/FSCT.19.126.297

By:

ناصر مقیسه;
اکرم آریانف;
اسماعیل عطايصال&;
علیرافع

Publication type:

Article

ویژگیها و کاربرد فیلمهاي پلیاتیلنی فعال حاوي تیمول و لینالول در نگهداري پنیر موزارل.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 369, doi. 10.52547/fsct.19.123.369

By:

شادي چنگ;
عبدالرضامحمدي ن&;
هما بقائی

Publication type:

Article

تأثیر هیدروکلوئید نشاسته برنج بر میزان چربیو ویژگیهايرئولوژیک پنیر موزارلايکم چرب.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 122, p. 365, doi. 10.52547/fsct.19.122.365

By:

رزا رفیعی;
یلا روزبه نصیرای;
زهرا امام جمع;
سارا جعفریان

Publication type:

Article

بهبود ویژ گی هاي حسی پنیر موزارلا با استفاده از باکتري هاي اسیدلاکتیک پنیر سنتی قوچان.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 18, n. 120, p. 111, doi. 10.52547/fsct.18.120.10

By:

ملیحه رحیم زاده;
وحید حکیم زاده;
احمد نصیري محلات

Publication type:

Article

Investigation of the influence of xanthan on mozzarella cheese characteristics focusing on its antimicrobial effect.

Published in:

Journal of Advanced Veterinary & Animal Research, 2023, v. 10, n. 3, p. 469, doi. 10.5455/javar.2023.j700

By:

Abdel-Salam, Ayah B.;
Saad, Mena;
Ahmed, Rania F.;
Soliman, Neveen S. M.

Publication type:

Article

Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil.

Published in:

Journal of Dairy Research, 2020, v. 87, n. 4, p. 480, doi. 10.1017/S0022029920001016

By:

Nogueira Silva, Naaman Francisco;
Siqueira de Aguiar, Ketilin;
Pimentel Filho, Natan de Jesus;
de Paula Ferreira, Iuri Emmanuel;
Lanzoni Troiani, Caetano Afonso;
Artigiani Lima Tribst, Alline;
Fernandes de Carvalho, Antônio

Publication type:

Article

Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate.

Published in:

Journal of Dairy Research, 2020, v. 87, n. 4, p. 474, doi. 10.1017/S0022029920000977

By:

Zappia, Angela;
Branca, Maria Luisa;
Piscopo, Amalia;
Poiana, Marco

Publication type:

Article

High intensity light pulses to reduce microbial load in fresh cheese.

Published in:

Journal of Dairy Research, 2018, v. 85, n. 2, p. 232, doi. 10.1017/S0022029918000134

By:

Lacivita, Valentina;
Conte, Amalia;
Lyng, James G;
Arroyo, Cristina;
Zambrini, Vittorio A;
Del Nobile, Matteo A

Publication type:

Article

Seasonal variations of Italian Mediterranean Buffalo (Bubalus bubalis) Mozzarella cheese quality.

Published in:

Journal of Dairy Research, 2016, v. 83, n. 4, p. 476, doi. 10.1017/S0022029916000649

By:

Ranucci, David;
Garofalo, Angela;
Urbani, Eleonora;
Rea, Stefano;
Loschi, Anna Rita;
Stocchi, Roberta;
Miraglia, Dino;
Branciari, Raffaella

Publication type:

Article

Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acids.

Published in:

Journal of Dairy Research, 2013, v. 80, n. 3, p. 276, doi. 10.1017/S002202991300023X

By:

Caroprese, Mariangela;
Sevi, Agostino;
Marino, Rosaria;
Santillo, Antonella;
Tateo, Alessandra;
Albenzio, Marzia

Publication type:

Article

Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese.

Published in:

Journal of Dairy Research, 2013, v. 80, n. 1, p. 7, doi. 10.1017/S002202991200043X

By:

Ayyash, Mutamed M.;
Sherkat, Frank;
Shah, Nagendra P.

Publication type:

Article

Influence of the different sodium chloride concentrations on microbiological and physico-chemical characteristics of mozzarella cheese.

Published in:

Journal of Dairy Research, 2012, v. 79, n. 4, p. 390, doi. 10.1017/S0022029912000209

By:

Faccia, Michele;
Mastromatteo, Marianna;
Conte, Amalia;
Del Nobile, Matteo Alessandro

Publication type:

Article

Comparison of the level of residual coagulant activity in different cheese varieties.

Published in:

Journal of Dairy Research, 2009, v. 76, n. 3, p. 290, doi. 10.1017/S0022029909004075

By:

Bansal, Nidhi;
Fox, Patrick F.;
McSweeney, Paul L. H.

Publication type:

Article

Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure.

Published in:

Journal of Dairy Research, 2004, v. 71, n. 4, p. 496, doi. 10.1017/s0022029904000494

By:

Thom Huppertz;
Patrick F Fox

Publication type:

Article

Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 6, p. 686, doi. 10.1111/j.1365-2621.2006.01468.x

By:

Udyarajan, Chinthu T.;
Horne, David S.;
Lucey, John A.

Publication type:

Article

Incidence and Levels of Aflatoxin M 1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil.

Published in:

Toxins, 2023, v. 15, n. 3, p. 182, doi. 10.3390/toxins15030182

By:

Silva, Isabela Maria de Moura;
da Cruz, Adriano Gomes;
Ali, Sher;
Freire, Lucas Gabriel Dionisio;
Fonseca, Luzianna Macedo;
Rosim, Roice Eliana;
Corassin, Carlos Humberto;
Oliveira, Rodrigo Barbosa Acioli de;
Oliveira, Carlos Augusto Fernandes de

Publication type:

Article

Recipes BOBOLI SPREAD.

Published in:

2013

By:

Bergmann, Becky

Publication type:

Recipe

Biofilm Formation by Coagulase-Positive Staphylococcus aureus Isolated from Mozzarella Cheese Elaborated with Buffalo Milk and its Effect on Sensitivity to Sanitizers.

Published in:

Acta Scientiae Veterinariae, 2018, v. 46, p. 1, doi. 10.22456/1679-9216.81813

By:

Bravo Friedriczewski, Anelise;
Ávila Gandra, Eliezer;
dos Santos da Conceição, Rita de Cássia;
Deboni Cereser, Natacha;
Machado Moreira, Lauren;
Dias Timm, Cláudio

Publication type:

Article

EFFECT OF HOMOGENIZATION ON THE PROPERTIES AND MICROSTRUCTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2012, v. 11, n. 2, p. 121

By:

Abd El.-Gawad, Mona A. M.;
Ahmed, Nawal S.;
El.-Abd, M. M.;
El.-Rafee, S. Abd

Publication type:

Article

PROPERTIES OF BUFFALO MOZZARELLA CHEESE AS AFFECTED BY TYPE OF COAGULANTE.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 3, p. 339

By:

Ahmed, Nawal S.;
El-Gawad, Mona A. M. Abd;
El-Abd, M. M.;
Abd-Rabou, N. S.

Publication type:

Article

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese.

Published in:

Dairy / Mljekarstvo, 2020, v. 70, n. 4, p. 300, doi. 10.15567/mljekarstvo.2020.0408

By:

Yerlikaya, Oktay;
Akan, Ecem;
Bayram, Ozge Yildiz;
Karaman, Ayse Demet;
Kinik, Ozer

Publication type:

Article

Water mobility and thermal properties of smoked soft cheese.

Published in:

Dairy / Mljekarstvo, 2017, v. 67, n. 3, p. 188, doi. 10.15567/mljekarstvo.2017.0303

By:

Baranowska, Hanna Maria;
Tomaszewska-Gras, Jolanta;
Cais-Sokolińska, Dorota;
Bierzuńska, Paulina;
Kaczyński, Łukasz K.

Publication type:

Article

The effects spicing on quality of mozzarella cheese.

Published in:

Dairy / Mljekarstvo, 2016, v. 66, n. 2, p. 112, doi. 10.15567/mljekarstvo.2016.0203

By:

Akarca, G.;
Çağlar, A.;
Tomar, O.

Publication type:

Article

Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese.

Published in:

Lipids in Health & Disease, 2019, v. 18, n. 1, p. 1, doi. 10.1186/s12944-019-0976-9

By:

Gulzar, Nabila;
Rafiq, Saima;
Nadeem, Muhammad;
Imran, Muhammad;
Khalique, Anjum;
Muqada Sleem, Iqra;
Saleem, Tahir

Publication type:

Article

Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening.

Published in:

Lipids in Health & Disease, 2018, v. 17, n. 1, p. N.PAG, doi. 10.1186/s12944-018-0871-9

By:

Batool, Maryam;
Nadeem, Muhammad;
Imran, Muhammad;
Khan, Imran Taj;
Bhatti, Jalees Ahmad;
Ayaz, Muhammad

Publication type:

Article

IMPLEMENTING GENOMIC SELECTION IN THE IMB: CHALLENGES AND OPPORTUNITIES.

Published in:

Revista Cientifica de la Facultade de Veterinaria, 2023, v. 33, p. 94, doi. 10.52973/rcfcv-wbc013

By:

Biffani, Stefano;
Gómez, Mayra;
Cimmino, Roberta;
Rossi, Dario;
Zullo, Gianluigi;
Negrini, Riccardo;
Cesarani, Alberto;
Campanile, Giuseppe;
Neglia, Gianluca

Publication type:

Article

Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T2 relaxometry.

Published in:

Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 674, doi. 10.1002/mrc.4842

By:

Vermeir, Lien;
Declerck, Arnout;
To, Chak Ming;
Kerkaert, Barbara;
Van der Meeren, Paul

Publication type:

Article

Microbiological quality of some artisanal Italian cheeses retailed in the Turkish market.

Published in:

Etlik Veteriner Mikrobiyoloji Dergisi, 2023, v. 34, n. 2, p. 156, doi. 10.35864/evmd.1357410

By:

Kevenk, Tahsin Onur;
Koluman, Ahmet

Publication type:

Article

The effect of incorporating spirulina in Mozzarella cheese as a functional food.

Published in:

Journal of Agroalimentary Processes & Technologies, 2021, v. 27, p. 521

By:

Voșgan, Zorica;
Dumuta, Anca;
Marian, Monica;
Mihalescu, Lucia;
Pop, Flavia

Publication type:

Article

Structural and Physico-Chemical Changes of Mozzarella di Bufala Campana Cheese Influenced by Covering Liquid Composition.

Published in:

Foods, 2025, v. 14, n. 9, p. 1506, doi. 10.3390/foods14091506

By:

Fenga, Irene;
Alinovi, Marcello;
Paciulli, Maria;
Mucchetti, Germano;
Chiavaro, Emma

Publication type:

Article