Papers mentioning mozzarella cheese or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The rate of acidification (pH = 6.1) at an appropriate degree is responsible for supplying suitable aroma components and functional properties to cheese. This study aimed to evalua... Read full abstract on PubMed →
This study investigated the microwave vacuum drying (MWVD) of low-moisture part-skim mozzarella cheese and its impact on protein quality, aroma profile, and texture. Cheese snacks... Read full abstract on PubMed →
<h4>Introduction</h4>Dairy products are an important source of high-quality protein, calcium, vitamin A, and other nutrients, and they are a crucial part of a balanced diet for chi... Read full abstract on PubMed →
In this work, an untargeted screening of the volatile profile of X-ray irradiated mozzarella cheese was carried out to study the possible radio-induced modifications. A Central Com... Read full abstract on PubMed →
Listeriosis is a foodborne disease caused by Listeria monocytogenes (LM) and has been linked to the consumption of sliced mozzarella cheese. This study aimed to assess the LM trans... Read full abstract on PubMed →
The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were charac... Read full abstract on PubMed →
The effects of carboxymethyl cellulose (CMC)-natamycin (N; 0.05 and 0.5%) coating on the quality of high-moisture mozzarella cheese (HMMC) were examined. The cheeses were immersed... Read full abstract on PubMed →
The relationships between chemical, textural, rheological and microstructural properties of low fat mozzarella cheese incorporated with different ratios of inulin/kefiran mixture w... Read full abstract on PubMed →
peer-reviewedAroma compounds and sensory features of lactose free (LFM) and traditional (TM) Mozzarella cheese have been investigated during their labeled shelf-life. Acetoin and 2... Read full abstract on PubMed →
Thermophilic and mesophilic lactic acid bacteria (LAB), such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, and Lactococcus l... Read full abstract on PubMed →
Porungo is a traditional pasta filata cheese produced using raw milk throughout the southwest region of the state of São Paulo, Brazil. The objectives of this Research Communicatio... Read full abstract on PubMed →
Traditional Mozzarella is a fresh cheese produced in Italian local market without additives that shows a short shelf life of about 5 d. This work tested the use of natural additive... Read full abstract on PubMed →
In the decades that followed the end of World War II, Mozzarella cheesemaking in the United States grew steadily as the pizza restaurant established an ever-expanding footprint acr... Read full abstract on PubMed →
Cheddar cheese was made using control culture (Lactococcus lactis subsp. lactis), or with control culture plus a galactose-metabolising (Gal+) or galactose-non-metabolising (Gal-)... Read full abstract on PubMed →
This study evaluated the probiotic properties (stability at different pH values and bile salt concentration, auto-aggregation and co-aggregation, survival in the presence of antibi... Read full abstract on PubMed →
The functional quality of Mozzarella cheese is defined by its ability to melt and stretch. Currently used methods to evaluate the stretchability of Mozzarella cheese are empirical... Read full abstract on PubMed →
contamination, the samples packed in active films were safe until the last day of storage (30th day), while the control sample was unacceptable at 17th day of storage. According to... Read full abstract on PubMed →
This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally... Read full abstract on PubMed →
The aim of this study is to combine advanced GC-MS and metabolite identification in a robust and repeatable technology platform to characterize the metabolome of buffalo milk and m... Read full abstract on PubMed →
INTRODUCTION: Metabolic dysfunction-associated fatty liver disease (MAFLD) is a complex metabolic disorder and one of the leading causes of chronic liver disease worldwide. Current... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.