Výsledky vyhľadávania - "Mozzarella cheese"

ROLE OF LYSOZYME AS A NATURAL ANTIBACTERIAL AGENT AGAINST AEROCOCCUS VIRIDANS ISOLATED FROM MILK AND SOME CHEESE TYPES.

Autori: MOUSTAFA, MOUSTAFA K. ALI, DINA N. ABDEL-RAHMAN, HEBAT ALLAH M.

Zdroj: Assiut Veterinary Medical Journal. Jul2025, Vol. 71 Issue 186, p263-276. 14p.

Predmet: Mozzarella cheese, Food safety, Raw milk, Antibacterial agents, Lysozymes

Geografický termín: Damietta (Egypt)

Combining high-pressure processing and low storage temperature to extend the functionality shelf life of low-moisture, part-skim mozzarella cheese.

Autori: Jiménez-Maroto, L.A. Govindasamy-Lucey, S. Jaeggi, J.J. a ďalší

Zdroj: Journal of Dairy Science. May2025, Vol. 108 Issue 5, p4589-4603. 15p.

Predmety: MOZZARELLA cheese, RHEOLOGY, RENNET, LOW temperatures, PROTEOLYSIS, PIZZA

Characterization of volatile compounds in mozzarella cheeses made from bovine and buffalo milk by different aroma extraction and identification methods.

Autori: Yang, Zhijie Wang, Jiao Wang, Bei a ďalší

Zdroj: Journal of Dairy Science. Apr2025, Vol. 108 Issue 4, p3214-3233. 20p.

Predmety: TIME-of-flight mass spectrometry, MOZZARELLA cheese, CHEESEMAKING, GAS chromatography, DAIRY products, FLAVOR

Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry.

Autori: Khan, Rabbia Ikram, Ali Arshad, Muhammad Tayyab a ďalší

Zdroj: Food Science & Nutrition. Sep2025, Vol. 13 Issue 9, p1-19. 19p.

Predmety: *MOZZARELLA cheese, *CHEESE texture, *THICKENING agents, *PHYTOCHEMICALS, *FAT substitutes, *PRODUCT acceptance, *SUSTAINABLE agriculture, *FOOD texture

Quality and Shelf Life of Ready to Cook Mozzarella Cheese Stick Snack with Different Packaging Materials and Methods under Refrigerated Storage.

Autori: Joshi, Ruchika Rehal, Jagbir Kaur, Amarjit a ďalší

Zdroj: Asian Journal of Dairy & Food Research. Aug2025, Vol. 44 Issue 4, p685-690. 5p.

Predmety: *MOZZARELLA cheese, *PACKAGING materials, *VACUUM packaging, *MICROBIAL growth, *PRODUCT quality, *REFRIGERATED storage, *FOOD safety, *SHELF-life dating of food

Extrinsic attributes that drive consumer purchase of block mozzarella.

Autori: Homwongpanich, K. Watson, M.E. Rovai, D. a ďalší

Zdroj: Journal of Dairy Science. Feb2025, Vol. 108 Issue 2, p1380-1391. 12p.

Predmety: *CONSUMER preferences, *CONSUMPTION (Economics), *CONSUMERS, *CONJOINT analysis, MOZZARELLA cheese

Impacts of Time‐to‐Freeze on Quality Attributes of Low‐Moisture Part‐Skim Mozzarella Cheese.

Autori: Bunker, Helen Chandran, Monisha Vishwakarma, Siddharth a ďalší

Zdroj: Journal of Food Process Engineering. Jan2025, Vol. 48 Issue 1, p1-14. 14p.

Predmety: MOZZARELLA cheese, FREE surfaces, HEAT conduction, HEAT equation, FREEZING

"We can expand the market significantly for plant-based cheese" – Bettani Farms CEO Sandeep Patel takes on the stretch-and-melt challenge.

Autori: Harvey, Simon (AUTHOR)

Zdroj: Aroq - Just-Food.com (Global News). 10/9/2025, pN.PAG-N.PAG. 1p.

Predmety: *CHEESE industry, MOZZARELLA cheese, SEED proteins, GREEN products, CHEESEMAKING, FOOD science, MILK substitutes

The Effect of Freezing and Thawing on Mozzarella Cheese: Insights from Industrial-Scale Experiments and Mathematical and Digital Analysis.

Autori: Golzarijalal, Mohammad Ong, Lydia Aickelin, Uwe a ďalší

Zdroj: Food & Bioprocess Technology. Jun2025, Vol. 18 Issue 6, p5634-5653. 20p.

Predmety: *STANDARD deviations, *MOZZARELLA cheese, *HEAT transfer, *MASS transfer, *GAUSSIAN processes

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.

Autori: Akhtar, Aqsa Araki, Tetsuya Kamata, Tatsuki a ďalší

Zdroj: European Journal of Lipid Science & Technology. May2025, Vol. 127 Issue 5, p1-12. 12p.

Predmety: *MOZZARELLA cheese, *ALOE vera, *MICROSTRUCTURE, *RHEOLOGY, *VISCOELASTICITY, *FOOD composition, *FAT substitutes, *MELTING

Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese.

Autori: Andrigo, Pietro Spilimbergo, Sara Dewi, Belinda P. C.

Zdroj: Journal of Texture Studies. Apr2025, Vol. 56 Issue 2, p1-11. 11p.

Predmety: *CHEESE, *MOZZARELLA cheese, *TEXTURE analysis (Image processing), *VEGANISM, *FOOD science, *DAIRY products, *ELASTICITY, *EXPERIMENTAL design

Microwave vacuum drying of low-moisture part-skim mozzarella: Process parameters and sample geometry affect product characteristics

Autori: B. Gong J. Dumpler C.I. Moraru

Zdroj: Journal of Dairy Science, Vol 108, Iss 6, Pp 5719-5731 (2025)

Predmety: MVD puffing, Vacuum, Food Handling, microwave vacuum drying, Water, SF250.5-275, Dairying, mozzarella cheese, expansion, SF221-250, Cheese, cheese snacks, Desiccation, Microwaves, Dairy processing. Dairy products

Prístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/40221033
https://doaj.org/article/546b4e00813d4d1f9c4a3291e92afa5c

Analysis of the efficiency level of the mozzarella cheese distribution channel (case study of CV Narendra Food Malang)

Autori: Miftakhurrizal Kurniawan Tri Kurniawan Laksono Mas'ud Effendi

Zdroj: Agrointek, Vol 19, Iss 3, Pp 698-705 (2025)

Predmety: mozzarella cheese, distribution efficiency analysis, two-stage data envelopment analysis (dea), Agriculture

Prístupová URL adresa: https://doaj.org/article/0467c1ec53374e88869dd70eed62a9b0

Effect of Type of Coagulant and Addition of Stored Curd on Chemical, Rheological and Microstructural Properties of Low-Moisture Mozzarella Cheese.

Autori: Alamprese, Cristina D'Incecco, Paolo Cattaneo, Stefano a ďalší

Zdroj: Dairy. Feb2025, Vol. 6 Issue 1, p6. 17p.

Predmety: *MOZZARELLA cheese, *CURD (Dairy product), *RHEOLOGY, *DAIRY processing, *HOT water

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

Autori: Balivo, Andrea Masucci, Felicia Parlato, Sonia a ďalší

Zdroj: International Journal of Dairy Technology. Jan-Mar2025, Vol. 78 Issue 1, p1-13. 13p.

Predmety: *MOZZARELLA cheese, *NUTRITIONAL value, *CHEMICAL properties, *HYDROPONICS, *FATTY acids, *TASTE perception, *WATER buffalo, *LIVESTOCK productivity

Impact of different fats/oils on the techno-functional, rheological, fatty acid composition and sensorial properties of analogue mozzarella cheese.

Autori: Bano, Tahira Ali, Tahira Mohsin Butt, Natasha Abbas

Zdroj: Journal of Food Measurement & Characterization; Oct2025, Vol. 19 Issue 10, p7638-7656, 19p

Predmety: MOZZARELLA cheese, FATS & oils, BLOOD lipids, TASTE perception, VEGETABLE oils, FATTY acid analysis, RHEOLOGY

스트링 치즈 첨가에 따른 염소고기 기반 건조 숙성 소시지의 품질 특성 변화. (Korean)

Alternate Title: Effect of String Cheese Addition on the Quality Characteristics of Dry-Cured Sausages Based on Goat Meat. (English)

Autori: 배인선 HOA, VAN-BA 김동균 a ďalší

Zdroj: Journal of the Korean Society of Food Culture; Oct2025, Vol. 40 Issue 5, p193-199, 7p

Predmety: GOAT meat, FAT substitutes, NUTRITIONAL value, FATTY acid analysis, MOZZARELLA cheese, MEAT preservation, LIPID peroxidation (Biology), SENSORY evaluation

云南槟榔江水牛乳马苏里拉干酪加工工艺优化 及其功能特性分析. (Chinese)

Alternate Title: Optimization of Processing Technology and Functional Characteristics Analysis of Yunnan Bos bubalus Milk Mozzarella Cheese. (English)

Autori: 张璐 朱薪 高光文 a ďalší

Zdroj: Modern Food Science & Technology; 2025, Vol. 41 Issue 10, p292-301, 10p

Predmety: MOZZARELLA cheese, WATER buffalo, RESPONSE surfaces (Statistics), FOOD composition, CHEESEMAKING, MANUFACTURING processes

Geografický termín: YUNNAN Sheng (China)

From block to shred: Understanding the factors influencing shreddability of mozzarella cheese

Autori: Gunvantsinh Rathod Suresh Sutariya Ram Kumar a ďalší

Zdroj: Journal of Dairy Science, Vol 108, Iss 2, Pp 1315-1325 (2025)

Predmety: shreddability, Dairying, mozzarella cheese, SF221-250, Dairy Science, meltability, SF250.5-275, cheese grating rig, Food Science, texture profile, Dairy processing. Dairy products

Popis súboru: application/pdf

Prístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/39521423
https://doaj.org/article/0258e37224ce4c1a8a71632dcb04c801

Saccharomyces Cerevisiae Diet Supplementation Affects Nutrient Digestibility and Milk and Mozzarella Cheese Yield in Dairy Buffalo Cows During the Transition.

Autori: Zicarelli, Fabio Vianello, Remus Costantin Masiello, Isabella a ďalší

Zdroj: Animals (2076-2615). Dec2024, Vol. 14 Issue 24, p3689. 10p.

Predmety: *WEIGHT loss, *MOZZARELLA cheese, *SACCHAROMYCES cerevisiae, *MILKFAT, *DIETARY supplements, *MILK yield, *LACTATION in cattle