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La filière mozzarella face à la criseBOURGAULT, Pierrick.Revue laitière française. 2008, Vol 681, pp 37-39, issn 0035-3590, 3 p.Article

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

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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

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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

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

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Proton NMR transverse relaxation measurements to study water dynamic states and age-related changes in Mozzarella di Bufala Campana cheeseGIANFERRI, Raffaella; D'AIUTO, Virginia; CURINI, Roberta et al.Food chemistry. 2007, Vol 105, Num 2, pp 720-726, issn 0308-8146, 7 p.Article

Short communication: Relationships between milk quality and acidification in the production of table Mozzarella without startersFACCIA, M; TRANI, A; DI LUCCIA, A et al.Journal of dairy science. 2009, Vol 92, Num 9, pp 4211-4217, issn 0022-0302, 7 p.Article

Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting CultureOSAILI, Tareq M; AYYASH, Mutamed M; AL-NABULSI, Anas A et al.Journal of food science. 2010, Vol 75, Num 5, issn 0022-1147, C406-C412Article

The stretchability of Mozzarella cheese evaluated by a temperature-controlled 3-prong hook testMA, X; JAMES, B; ZHANG, L et al.Journal of dairy science. 2012, Vol 95, Num 10, pp 5561-5568, issn 0022-0302, 8 p.Article

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Effect of calcium on microstructure and meltability of part skim Mozzarella cheeseJOSHI, N. S; MUTHUKUMARAPPAN, K; DAVE, R. I et al.Journal of dairy science. 2004, Vol 87, Num 7, pp 1975-1985, issn 0022-0302, 11 p.Article

Salt-induced structural changes in 1-day old Mozzarella cheese and the impact upon free oil formationROWNEY, Michelle K; ROUPAS, Peter; HICKEY, Malcolm W et al.International dairy journal. 2004, Vol 14, Num 9, pp 809-816, issn 0958-6946, 8 p.Article

Levels of benzo[a]pyrene (BaP) in mozzarella di bufala campana cheese smoked according to different proceduresANASTASIO, Aniello; MERCOGLIANO, Raffaelina; VOLLANO, Lucia et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 14, pp 4452-4455, issn 0021-8561, 4 p.Article

The analysis of the frictional effect on stress - strain data from uniaxial compression of cheeseCHARALAMBIDES, M. N; GOH, S. M; LIM, S. L et al.Journal of materials science. 2001, Vol 36, Num 9, pp 2313-2321, issn 0022-2461Article

A method for manufacturing reduced fat mozzarella cheeseMERRILL, R. K; OBERG, C. J; MCMAHON, D. J et al.Journal of dairy science. 1994, Vol 77, Num 7, pp 1783-1789, issn 0022-0302Article