Works matching DE "MOZZARELLA cheese"

Results: 246

Impact of various concentrations of mozzarella cheese whey on vegetative growth, chemical composition, and anatomical structure of Schinus molle L.

Published in:

Egyptian Journal of Botany, 2025, v. 65, n. 3, p. 297, doi. 10.21608/ejbo.2025.347844.3138

By:

Abou-Dahab, Tarek A. M.;
Ewis, Sahar T. A.;
Shaaban, Shimaa A.;
El-Kady, Amira F. Y.

Publication type:

Article

Tailoring stringiness properties of composite flour paste for potential application in non-dairy imitation cheese: effects of flour constituent ratios and glycerol monostearate concentration.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 7, p. 4908, doi. 10.1007/s11694-025-03302-w

By:

Lim, Q. Y.;
Cheng, L. H.

Publication type:

Article

The Toxic Aldehyde, 4-Hydroxy-2- trans-nonenal (HNE) Formation in Natural and Imitation Mozzarella Cheeses: Heat Treatment Effects.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 10, p. 1801, doi. 10.1007/s11746-012-2084-0

By:

Han, In;
Csallany, A.

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

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

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

Modifying the functionality of reduced-fat Mozzarella cheese by reduction of calcium level or by the addition of emulsifying salts during curd plasticization.

Published in:

Journal of Animal Science, 2006, v. 84, p. 313

By:

O'Mahony, J. A.;
Mulholland, E. O.;
Guinee, T. P.

Publication type:

Article

T64 Characterization of a Gal+ Streptococcus thermophilus MR-1C recombinant strain.

Published in:

Journal of Animal Science, 2006, v. 84, p. 181

By:

Robitaille, G.;
Moineau, S.;
St-Gelais, D.;
Vadeboncoeur, C.;
Britten, M.

Publication type:

Article

Impact of milk lactose reduction on the chemical, textural and shredded cheese quality of mozzarella.

Published in:

Journal of Animal Science, 2006, v. 84, p. 140

By:

Chen, C.;
Bostley, A.;
Jaeggi, J.;
Lim, K.;
Johnson, M.

Publication type:

Article

Dairy Foods: Cheese.

Published in:: 2004
Publication type:: Abstract

Can hydroponic forage affect the chemical and sensory properties of PDO buffalo Mozzarella cheese?

Published in:

International Journal of Dairy Technology, 2025, v. 78, n. 1, p. 1, doi. 10.1111/1471-0307.13147

By:

Balivo, Andrea;
Masucci, Felicia;
Parlato, Sonia;
Serrapica, Francesco;
Romano, Raffaele;
Di Francia, Antonio;
Genovese, Alessandro

Publication type:

Article

Measuring insoluble calcium content in curds during cheesemaking.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 156, doi. 10.1111/1471-0307.13016

By:

Swaminathan, Aakash Varsha;
Lillevang, Søren K;
Lucey, John A

Publication type:

Article

Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing.

Published in:

International Journal of Dairy Technology, 2024, v. 77, n. 1, p. 165, doi. 10.1111/1471-0307.13021

By:

Zhang, Deju;
Ling, Xiaoling;
Jiang, Kai;
Zhao, Xiaorui;
Gan, Yiming

Publication type:

Article

Near‐infrared spectroscopy: A possible routine analysis to detect the use of frozen curds in the production of Buffalo Mozzarella cheese.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 4, p. 967, doi. 10.1111/1471-0307.13002

By:

Palocci, Giuliano;
Ortenzi, Luciano;
Costa, Corrado;
Rinaldi, Simona;
Di Giovanni, Sabrina;
Morone, Giuseppe;
Tripaldi, Carmela

Publication type:

Article

Impact of the type of cooker‐stretcher on chemical, rheological and microstructural properties of low‐moisture mozzarella cheese analogue.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 3, p. 607, doi. 10.1111/1471-0307.12952

By:

Masotti, Fabio;
Cattaneo, Stefano;
Stuknytė, Milda;
Ribolzi, Luca Aldo;
De Noni, Ivano

Publication type:

Article

The multivariate effect of chemical and oxidative characteristics of Buffalo Mozzarella cheese produced with different contents of frozen curd.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 4, p. 850, doi. 10.1111/1471-0307.12888

By:

Tripaldi, Carmela;
Palocci, Giuliano;
Rinaldi, Simona;
Di Giovanni, Sabrina;
Cali, Massimo;
Renzi, Gianluca;
Costa, Corrado

Publication type:

Article

High populations of psychrotrophs in milk affect the quality characteristics of Mozzarella cheese.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 431, doi. 10.1111/1471-0307.12843

By:

Luiz, Lucas Lima;
de Fatima Bertachi Pinto, Leticia;
de Souza Correia, Selma;
Bruzaroski, Samera Rafaela;
Fagnani, Rafael;
de Sousa, Cínthia Hoch Batista;
Ludovico, Agostinho;
Aragon Alegro, Lina Casale;
Santana, Elsa Helena Walter de

Publication type:

Article

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 1, p. 201, doi. 10.1111/1471-0307.12831

By:

Hebishy, Essam;
Nagarajah, Jevan;
Thompson, Luke S;
Shennan, Sarah;
Best, Lauren;
Ajayi, Oluseyi Moses;
Iheozor‐Ejiofor, Pamela;
Tucker, Nick;
Onarinde, Bukola A

Publication type:

Article

The effect of different dietary treatments on volatile organic compounds and aromatic characteristics of buffalo Mozzarella cheese.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 3, p. 594, doi. 10.1111/1471-0307.12696

By:

Sabia, Emilio;
Gauly, Matthias;
Napolitano, Fabio;
Cifuni, Giulia Francesca;
Claps, Salvatore

Publication type:

Article

Salmonella Anatum, S. Infantis and S. Schwarzengrund in Brazilian Cheeses: Occurrence and antibiotic resistance profiles.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 1, p. 296, doi. 10.1111/1471-0307.12636

By:

Cunha‐Neto, Adelino;
Carvalho, Larrayane Albuês;
Castro, Vinicius Silva;
Barcelos, Flávio Gomes;
Carvalho, Ricardo César Tavares;
Rodrigues, Dália dos Prazeres;
Conte‐Junior, Carlos Adam;
Figueiredo, Eduardo Eustáquio de Souza

Publication type:

Article

<italic>Listeria monocytogenes</italic> survival during production and storage of water buffalo Mozzarella cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 356, doi. 10.1111/1471-0307.12449

By:

Murru, Nicoletta;
Peruzy, Maria Francesca;
Mercogliano, Raffaelina;
De Carlo, Esterina;
Morena, Carmelo;
Serluca, Giovanna;
Fraulo, Pasquale;
Aponte, Maria

Publication type:

Article

Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS‐producing strain <italic>Lactobacillus kefiranofaciens</italic> ZW3.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 90, doi. 10.1111/1471-0307.12445

By:

Rehman, Rizwan‐ur;
Wang, Yanping;
Wang, Jinju;
Geng, Weitao

Publication type:

Article

Systematic approach to study temperature and time effects on yield of pasta filata cheese.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 2, p. 184, doi. 10.1111/1471-0307.12248

By:

Bähler, Balz;
Ruf, Thomas;
Samudrala, Ravi;
Schenkel, Philipp;
Hinrichs, Jörg

Publication type:

Article

Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels.

Published in:

International Journal of Dairy Technology, 2016, v. 69, n. 1, p. 38, doi. 10.1111/1471-0307.12300

By:

Henneberry, Sarah;
O'Sullivan, Maurice G;
Kilcawley, Kieran N;
Kelly, Philip M;
Wilkinson, Martin G;
Guinee, Timothy P

Publication type:

Article

Influence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked Mozzarella di Bufala Campana.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 97, doi. 10.1111/1471-0307.12179

By:

Esposito, Mauro;
Citro, Angelo;
Marigliano, Laura;
Urbani, Valeria;
Seccia, Giuseppe;
Marotta, Maria Pia;
Nicola, Clara

Publication type:

Article

Effect of electron beam irradiation on the shelf life of mozzarella cheese.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 3, p. 352, doi. 10.1111/1471-0307.12056

By:

Huo, Jian‐Xin;
Bai, Cai‐Yan;
Guo, Lin‐Hai;
Zhao, Zheng

Publication type:

Article

Characterisation of mozzarella cheese curd by means of capillary rheometry.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 2, p. 231, doi. 10.1111/1471-0307.12022

By:

Bähler, Balz;
Hinrichs, Jörg

Publication type:

Article

Improvement of low fat mozzarella cheese properties using denatured whey protein.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 207, doi. 10.1111/j.1471-0307.2010.00654.x

By:

ISMAIL, MAGDY;
AMMAR, EL-TAHRA;
EL-METWALLY, RAID

Publication type:

Article

Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti ( Withania coagulans) and calf rennet.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 218, doi. 10.1111/j.1471-0307.2010.00653.x

By:

NAWAZ, MALIK A;
MASUD, TARIQ;
SAMMI, SHEHLA

Publication type:

Article

Assessment of chitosan and extracts of lemon and sage as natural antimicrobial agents during Fior di latte cheesemaking.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 4, p. 530, doi. 10.1111/j.1471-0307.2010.00605.x

By:

Gammariello, Daniela;
Conte, Amalia;
Del Nobile, Matteo Alessandro

Publication type:

Article

SYMPOSIUM CONTRIBUTION Mozzarella cheese: 40 years of scientific advancement.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 85, doi. 10.1111/j.1471-0307.2004.00137.x

By:

Kindstedt, Paul S.

Publication type:

Article

ORIGINAL RESEARCH Galactose concentration in pizza cheese prepared by three different culture techniques.

Published in:

International Journal of Dairy Technology, 2003, v. 56, n. 4, p. 229, doi. 10.1046/j.1471-0307.2003.00109.x

By:

Baskaran, D.;
Sivakumar, S.

Publication type:

Article

The effect of plasmin activity and cold storage of cheese milk on the composition, ripening and functionality of mozzarella-type cheese.

Published in:

International Journal of Dairy Technology, 2002, v. 55, n. 1, p. 5, doi. 10.1046/j.1471-0307.2002.00030.x

By:

Somers, Joanne M;
Guinee, Timothy P;
Kelly, Alan L

Publication type:

Article

Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends.

Published in:

Pakistan Journal of Agricultural Sciences, 2021, v. 58, n. 4, p. 1359, doi. 10.21162/PAKJAS/21.50

By:

Gulzar, Nabila;
Sahar, Amna;
Sameen, Aysha;
Shabbir, Muhammad Asim;
Rafiq, Saima;
Arshad, Rizwan

Publication type:

Article

INFLUENCE OF MOZZARELLA AND SEMI-RIPENED CHEDDAR CHEESE AMALGAMATIONS ON THE CHEMICAL COMPOSITION AND TEXTURAL ATTRIBUTES OF PROCESSED PIZZA CHEESE.

Published in:

Pakistan Journal of Agricultural Sciences, 2016, v. 53, n. 1, p. 209, doi. 10.21162/PAKJAS/16.3718

By:

Gulzar, Nabila;
Sameen, Aysha;
Huma, Nuzhat;
Shahid, Muhammad

Publication type:

Article

Celebrating 15 Years of a Healthy School Lunch Option.

Published in:

Agricultural Research, 2010, v. 58, n. 9, p. 23

By:

Marion, Roselle

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

Association study between milk traits and mozzarella yield using Bayesian inference.

Published in:

Revista Veterinaria, 2010, v. 21, n. 1, p. 339

By:

Tonhati, H.;
Araújo^Neto, F. R.;
Baldi, F.;
Aspilcueta-Borquis, R.

Publication type:

Article

AVALIAÇÃO DO CICLO DE VIDA DO QUEIJO MUÇARELA DE UM LATICÍNIO NA REGIÃO NORTE DO BRASIL.

Published in:

Revista Producao Online, 2020, v. 20, n. 1, p. 316, doi. 10.14488/1676-1901.v20i1.3614

By:

de Almeida Filho, Geraldo Francisco;
Bitencourt, Emanoelen Bitencourt e.;
Ferreira, Eduarda Costa;
Oliveira, Vanessa Silva;
Loureiro, Glauber Epifânio

Publication type:

Article

COMPARISON BETWEEN ANTIBACTERIAL EFFECT OF NANOPARTICLES AND NON-NANOPARTICLES OF CHITOSAN ON LISTERIA MONOCYTOGENES ISOLATED FROM DIFFERENT TYPES OF EGYPTIAN CHEESE.

Published in:

Bulgarian Journal of Veterinary Medicine, 2024, v. 27, n. 2, p. 295, doi. 10.15547/bjvm.2022-0005

By:

AMIN, M. M.;
GERGIS, A. I.

Publication type:

Article

Genetic Parameters Estimates for Milk Yield, Milk Quality and Mozzarella Production of Romanian Buffalo.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2014, v. 71, n. 2, p. 236, doi. 10.15835/buasvmcn-asb:10489

By:

POPA, Răzvan;
POPA, Dana;
VIDU, Livia;
DIACONESCU, Cristiana;
BĂCILĂ, Vasile;
BOTA, Adrian;
DRONCA, Dorel

Publication type:

Article

Shelf Life Determination of Fresh Cheese Subjected to Different Modified Atmospheres Packaging.

Published in:

Journal of Agricultural Science & Technology, 2017, v. 19, n. 4, p. 847

By:

Felfoul, I.;
Attia, H.;
Bornaz, S.

Publication type:

Article

IMPROVING THE PROPERTIES OF LOW FAT MOZZARELLA CHEESE MADE FROM BUFFALO MILK USING TRANSGLUTAMINASE ENZYME.

Published in:

Egyptian Journal of Dairy Science, 2019, v. 47, n. 2, p. 121

By:

Nasr, W. I. A.

Publication type:

Article

EFFECT OF INULIN AND SIMPLESSE® AS FAT REPLACERS ON LOW FAT - MOZZARELLA CHEESE PROPERTIES.

Published in:

Egyptian Journal of Dairy Science, 2019, v. 47, n. 1, p. 51

By:

Abdeldaiem, A. M.;
Blassy, Kholoud L.

Publication type:

Article

Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile.

Published in:

Fermentation (Basel), 2024, v. 10, n. 1, p. 68, doi. 10.3390/fermentation10010068

By:

Boscaino, Floriana;
Ionata, Elena;
De Caro, Salvatore;
Sorrentino, Alida

Publication type:

Article

Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese.

Published in:

Fermentation (Basel), 2023, v. 9, n. 11, p. 948, doi. 10.3390/fermentation9110948

By:

Alsaleem, Khalid A.;
Hamouda, Mahmoud E. A.;
Alayouni, Raed Reshaid;
Elfaruk, Mohamed Salem;
Hammam, Ahmed R. A.

Publication type:

Article

Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy).

Published in:

Fermentation (Basel), 2023, v. 9, n. 10, p. 911, doi. 10.3390/fermentation9100911

By:

Castellana, Stefano;
Bianco, Angelica;
Capozzi, Loredana;
Del Sambro, Laura;
Simone, Domenico;
Iammarino, Marco;
Nardelli, Valeria;
Caffò, Annamaria;
Trisolini, Carmelinda;
Castellana, Antonella;
Catalano, Elisabetta;
Milano, Angelica;
Schino, Giulia;
Sottili, Roldano;
Parisi, Antonio

Publication type:

Article

No Waste from Waste: Membrane-Based Fractionation of Second Cheese Whey for Potential Nutraceutical and Cosmeceutical Applications, and as Renewable Substrate for Fermentation Processes Development.

Published in:

Fermentation (Basel), 2022, v. 8, n. 10, p. 514, doi. 10.3390/fermentation8100514

By:

Alfano, Alberto;
D'ambrosio, Sergio;
Cimini, Donatella;
Falco, Luca;
D'Agostino, Maria;
Finamore, Rosario;
Schiraldi, Chiara

Publication type:

Article