Works matching DE "MOZZARELLA cheese"
Results: 235
Effect of Type of Coagulant and Addition of Stored Curd on Chemical, Rheological and Microstructural Properties of Low-Moisture Mozzarella Cheese.
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- Dairy, 2025, v. 6, n. 1, p. 6, doi. 10.3390/dairy6010006
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Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese.
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- 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
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Experimental investigation, numerical simulation and RSM modelling of the freezing and thawing of Mozzarella cheese.
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- 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
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A coupled photogrammetric-fmite element method approach to model irregular shape product freezing: Mozzarella cheese case.
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- 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
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A kiwi juice aqueous solution as coagulant of bovine milk and its potential in Mozzarella cheese manufacture.
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- 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
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Modifying the functionality of reduced-fat Mozzarella cheese by reduction of calcium level or by the addition of emulsifying salts during curd plasticization.
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- Journal of Animal Science, 2006, v. 84, p. 313
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T64 Characterization of a Gal+ Streptococcus thermophilus MR-1C recombinant strain.
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- Journal of Animal Science, 2006, v. 84, p. 181
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Impact of milk lactose reduction on the chemical, textural and shredded cheese quality of mozzarella.
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- Journal of Animal Science, 2006, v. 84, p. 140
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Dairy Foods: Cheese.
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- 2004
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- Abstract
Saccharomyces Cerevisiae Diet Supplementation Affects Nutrient Digestibility and Milk and Mozzarella Cheese Yield in Dairy Buffalo Cows During the Transition.
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- Animals (2076-2615), 2024, v. 14, n. 24, p. 3689, doi. 10.3390/ani14243689
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Growth Performance of Buffalo Calves in Response to Different Diets with and without Saccharomyces cerevisiae Supplementation.
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- Animals (2076-2615), 2024, v. 14, n. 8, p. 1245, doi. 10.3390/ani14081245
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- Article
Effect of Antioxidant Supplementation on Milk Yield and Quality in Italian Mediterranean Lactating Buffaloes.
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- Animals (2076-2615), 2022, v. 12, n. 15, p. 1903, doi. 10.3390/ani12151903
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- Article
Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese.
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- Animals (2076-2615), 2021, v. 11, n. 12, p. 3502, doi. 10.3390/ani11123502
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Droplet Digital PCR (ddPCR) Analysis for the Detection and Quantification of Cow DNA in Buffalo Mozzarella Cheese.
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- Animals (2076-2615), 2021, v. 11, n. 5, p. 1270, doi. 10.3390/ani11051270
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- Article
ASSESSMENT OF THE PROTEOLYSIS AND MELTING OF MOZZARELLA CHEESE MADE WITH FROZEN BUFFALO MILK CURD.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 3, p. 118
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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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Life Cycle Assessment of Dairy Products: A Case Study of a Dairy Factory in Brazil.
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- Sustainability (2071-1050), 2022, v. 14, n. 15, p. 9646, doi. 10.3390/su14159646
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Carbon Footprint of a Typical Neapolitan Pizzeria.
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- Sustainability (2071-1050), 2022, v. 14, n. 5, p. N.PAG, doi. 10.3390/su14053125
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The Sustainability of Urban Food Systems: The Case of Mozzarella Production in the City of Milan.
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- Sustainability (2071-1050), 2020, v. 12, n. 2, p. 682, doi. 10.3390/su12020682
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- Article
EFFECT OF HOMOGENIZATION ON THE PROPERTIES AND MICROSTRUCTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2012, v. 11, n. 2, p. 121
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- Article
PROPERTIES OF BUFFALO MOZZARELLA CHEESE AS AFFECTED BY TYPE OF COAGULANTE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 3, p. 339
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- Article
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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Interactive Infographics Improve Learning Outcomes in a Food Science Laboratory Exercise Environment.
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- Journal of Career & Technical Education, 2020, v. 35, n. 1, p. 1
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- Article
The Toxic Aldehyde, 4-Hydroxy-2- trans-nonenal (HNE) Formation in Natural and Imitation Mozzarella Cheeses: Heat Treatment Effects.
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- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 10, p. 1801, doi. 10.1007/s11746-012-2084-0
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- Article
Potential of Hydroxypropylated Corn and Sorghum Starch Extrudates as Simultaneous Fat and Casein Mimetics in Analogue Mozzarella Cheese: Insights from Functional, Rheological, Textural, and Sensory Analysis.
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- Starch / Staerke, 2024, v. 76, n. 7/8, p. 1, doi. 10.1002/star.202300209
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- Article
The analysis of the frictional effect on stress - strain data from uniaxial compression of cheese.
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- Journal of Materials Science, 2001, v. 36, n. 9, p. 2313, doi. 10.1023/A:1017581108740
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- Article
اثرات بسته بندی با فیلم پلیاتیلنی پوششدهی شده با منتول و کارواکرول بر خصوصیات فیزیکوشیمیایی، میکروبیولوژیکی و حسی پنیر موزارالی کمرطوبت.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 137, p. 60, doi. 10.22034/FSCT.20.137.60
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کم چرب پنیر موزارلاي و بافتی ، حسی یی یکوشیمیا فیز هاي ژگی کفیران بر وی / اثر اینولین ب اینولین..
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 126, p. 297, doi. 10.22034/FSCT.19.126.297
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ویژگیها و کاربرد فیلمهاي پلیاتیلنی فعال حاوي تیمول و لینالول در نگهداري پنیر موزارل.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 369, doi. 10.52547/fsct.19.123.369
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تأثیر هیدروکلوئید نشاسته برنج بر میزان چربیو ویژگیهايرئولوژیک پنیر موزارلايکم چرب.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 122, p. 365, doi. 10.52547/fsct.19.122.365
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بهبود ویژ گی هاي حسی پنیر موزارلا با استفاده از باکتري هاي اسیدلاکتیک پنیر سنتی قوچان.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 18, n. 120, p. 111, doi. 10.52547/fsct.18.120.10
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بررسی اثر ترکیبی اینولین و ژلاتین بر ویژگیهاي کیفی پنیر موزارلا با استفاده از طرح آزمایشی ترکیبی
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- Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 87, p. 127
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Microbial Criteria For Evaluation of Locally Manufactured Mozzarella Cheese.
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- Alexandria Journal of Veterinary Sciences, 2018, v. 59, n. 2, p. 119, doi. 10.5455/ajvs.302642864
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- Article
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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- Article
Effect of Different Amounts of Sodium Chloride on the Meltability of Mozzarella Cheese.
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- Agricultural Biotechnology (2164-4993), 2014, v. 3, n. 3, p. 37
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- Article
Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends.
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- Pakistan Journal of Agricultural Sciences, 2021, v. 58, n. 4, p. 1359, doi. 10.21162/PAKJAS/21.50
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- Article
INFLUENCE OF MOZZARELLA AND SEMI-RIPENED CHEDDAR CHEESE AMALGAMATIONS ON THE CHEMICAL COMPOSITION AND TEXTURAL ATTRIBUTES OF PROCESSED PIZZA CHEESE.
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- Pakistan Journal of Agricultural Sciences, 2016, v. 53, n. 1, p. 209, doi. 10.21162/PAKJAS/16.3718
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- Article
Influence of Dregea sinensis Hemsl. protease on the quality of mozzarella cheese from buffalo milk.
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- Emirates Journal of Food & Agriculture (EJFA), 2017, v. 29, n. 7, p. 539, doi. 10.9755/ejfa.2016-09-1227
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Chemical, rheological, and organoleptic analysis of cow and buffalo milk mozzarella cheese.
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- Veterinary Journal of Ankara University / Ankara Universitesi Veteriner Fakultesi Dergisi, 2022, v. 69, n. 1, p. 51, doi. 10.33988/auvfd.813215
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- Article
THE MAKING OF AN ICONIC CHEESE: MOZZARELLA DI BUFALA CAMPANA D.O.P.
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- FIU Law Review, 2021, v. 14, n. 3, p. 615, doi. 10.25148/lawrev.14.3.12
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- Article
Biofilm Formation by Coagulase-Positive Staphylococcus aureus Isolated from Mozzarella Cheese Elaborated with Buffalo Milk and its Effect on Sensitivity to Sanitizers.
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- Acta Scientiae Veterinariae, 2018, v. 46, p. 1, doi. 10.22456/1679-9216.81813
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- Article
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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- Article
BIOACTIVITY OF GRAPEFRUIT SEED EXTRACT AGAINST PSEUDOMONAS SPP.
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- Journal of Food Processing & Preservation, 2010, v. 34, n. 3, p. 495, doi. 10.1111/j.1745-4549.2008.00354.x
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- Article
Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T<sub>2</sub> relaxometry.
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- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 674, doi. 10.1002/mrc.4842
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- Article
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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- Article
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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- Article
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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- Article
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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- Article
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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- Article
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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