Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheeseOLIVARES, M. L; SIHUFE, G. A; CAPRA, M. L et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 47, Num 2, pp 465-470, issn 0023-6438, 6 p.Article

Proteolysis in mozzarella cheese during refrigerated storageFARKYE, N. Y; KIELY, L. J; ALLSHOUSE, R. D et al.Journal of dairy science. 1991, Vol 74, Num 5, pp 1433-1438, issn 0022-0302Article

The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk = La microflore naturelle de cultures sur lactosérum utilisées comme levain dans la fabrication de la Mozzarella de lait de bufflonneCOPPOLA, S; PARENTE, E; DUMONTET, S et al.Le Lait (Print). 1988, Vol 68, Num 3, pp 295-309, issn 0023-7302Article

A multiple strain starter for water-buffalo Mozzarella cheese manufacture = Un levain mixte pour la fabrication de fromage Mozzarella à partir de lait de bufflessePARENTE, E; VILLANI, F; COPPOLA, R et al.Le Lait (Print). 1989, Vol 69, Num 4, pp 271-279, issn 0023-7302Article

Hot brine stretching and molding of low moisture Mozzarella cheese made from retentate-supplemented milks = Filage de la pâte dans la saumure à chaud et affinage par les moisissures de fromage Mozzarella à faible teneur en eau et fabriqué à partir de laits complémentés par des rétentatsFERNANDEZ, A; KOSIKOWSKI, F. V.Journal of dairy science. 1986, Vol 69, Num 10, pp 2551-2557, issn 0022-0302Article

Functionality of mozzarella cheeseMCMAHON, D. J; OBERG, C. J; MCMANUS, W et al.Australian Journal of Dairy Technology. 1993, Vol 48, Num 2, pp 99-104, issn 0004-9433Article

Mozzarella cheese : impact of coagulant type on chemical composition and proteolysisYUN, J. J; BARBANO, D. M; KINDSTEDT, P. S et al.Journal of dairy science. 1993, Vol 76, Num 12, pp 3648-3656, issn 0022-0302Article

Mozzarella cheese : impact of milling pH on chemical composition and proteolysisYUN, J. J; BARBANO, D. M; KINDSTEDT, P. S et al.Journal of dairy science. 1993, Vol 76, Num 12, pp 3629-3638, issn 0022-0302Article

Objective measurement of the stretchability of Mozzarella cheeseCAVELLA, S; CHEMIN, S; MASI, P et al.Journal of texture studies. 1992, Vol 23, Num 2, pp 185-194, issn 0022-4901Article

Initial freezing point of Mozzarella cheeseRIBERO, Gustavo G; RUBIOLO, Amelia C; ZORRILLA, Susana E et al.Journal of food engineering. 2007, Vol 81, Num 1, pp 157-161, issn 0260-8774, 5 p.Article

Mozzarella cheese: 40 years of scientific advancementKINDSTEDT, Paul S.International journal of dairy technology. 2004, Vol 57, Num 2-3, pp 85-90, issn 1364-727X, 6 p.Article

Modified gerber test for free oil in melted mozzarella cheeseKINDSTEDT, P. S; FOX, P. F.Journal of food science. 1991, Vol 56, Num 4, pp 1115-1116, issn 0022-1147Article

Rapid quantitative test for free oil (oiling off) in melted mozzarella cheeseKINDSTEDT, P. S; RIPPE, J. K.Journal of dairy science. 1990, Vol 73, Num 4, pp 867-873, issn 0022-0302Article

Characterization of natural and imitation Mozzarella cheeses by differential scanning calorimetry = Caractérisation, par calorimétrie différentielle à balayage, des fromages Mozzarella naturels ou d'imitationTUNICK, M. H; BASCH, J. J; MALEEFF, B. E et al.Journal of dairy science. 1989, Vol 72, Num 8, pp 1976-1980, issn 0022-0302Article

A proposito del confezionamento dei formaggi freschi a pasta filataCORTESI, M. L; SARLI, T. A; SANTORO, A. M et al.Industrie alimentari (Pinerolo). 1990, Vol 29, Num 285, pp 770-772, issn 0019-901XArticle

Salt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheeseEVERETT, David W; ROWNEY, Michelle K; HICKEY, Malcolm W et al.Le Lait (Print). 2004, Vol 84, Num 6, pp 539-549, issn 0023-7302, 11 p.Article

Microbiology and biochemistry of traditional mozzarella cheeseDE ANGELIS, M; DE CANDIA, S; DI CAGNO, R et al.Australian Journal of Dairy Technology. 2006, Vol 61, Num 2, pp 128-131, issn 0004-9433, 4 p.Conference Paper

Proteolysis and rheology of low fat and full fat mozzarella cheeses prepared from homogenized milkTUNICK, M. H; MALIN, E. L; SMITH, P. W et al.Journal of dairy science. 1993, Vol 76, Num 12, pp 3621-3628, issn 0022-0302Article

Milk coagulant retention in Mozzarella cheese and curdGANGOPADHYAY, S. K; THAKAR, P. N.Australian Journal of Dairy Technology. 1991, Vol 46, Num 2, pp 49-52, issn 0004-9433Article

The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheeseAYYASH, M. M; SHAH, N. P.Journal of dairy science. 2011, Vol 94, Num 8, pp 3761-3768, issn 0022-0302, 8 p.Article

Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheysGERNIGON, G; PIOT, M; BEAUCHER, E et al.Journal of dairy science. 2009, Vol 92, Num 11, pp 5371-5377, issn 0022-0302, 7 p.Article

A low-resolution and high-resolution nuclear magnetic resonance integrated approach to investigate the physical structure and metabolic profile of Mozzarella di Bufala Campana cheeseGIANFERRI, Raffaella; MAIOLI, Marco; DELFINI, Maurizio et al.International dairy journal. 2007, Vol 17, Num 2, pp 167-176, issn 0958-6946, 10 p.Article

Rheology of mozzarella cheeseMULIAWAN, Edward B; HATZIKIRIAKOS, Savvas G.International dairy journal. 2007, Vol 17, Num 9, pp 1063-1072, issn 0958-6946, 10 p.Article

A systems analysis of pasta filata process during Mozzarella cheese makingCHENXU YU; GUNASEKARAN, Sundaram.Journal of food engineering. 2005, Vol 69, Num 4, pp 399-408, issn 0260-8774, 10 p.Article

Page / 17