Functional properties of Mozzarella cheese for its end use application
J Ah, GP Tagalpallewar - Journal of food science and technology, 2017 - Springer
Cheese is an extremely versatile food product that has a wide range of flavor, textures and
end uses. The vast majority of cheese is eaten not by itself, but as part of another food. As an …
end uses. The vast majority of cheese is eaten not by itself, but as part of another food. As an …
[HTML][HTML] Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method
F Losito, A Arienzo, G Bottini, FR Priolisi, A Mari… - Journal of Dairy …, 2014 - Elsevier
Dairy products are characterized by reduced shelf life because they are an excellent growth
medium for a wide range of microorganisms. For this reason, it is important to monitor the …
medium for a wide range of microorganisms. For this reason, it is important to monitor the …
Effect of pasteurization and ripening temperature on chemical and sensory characteristics of traditional motal cheese
A Rezaei, K Alirezalu, SA Damirchi, J Hesari… - Fermentation, 2020 - mdpi.com
The appropriate physicochemical and sensory characteristics and the traditional elaboration
process of Motal cheese resulted in a high consumer acceptability. However, different …
process of Motal cheese resulted in a high consumer acceptability. However, different …
Assessment of Selected Varieties of Cheese Analogues sold in Egyptian Markets
AA Moawad, AS Ibrahim - Egyptian Journal of Chemistry, 2023 - journals.ekb.eg
The higher price of full fat dairy cheese is the major cause that encourages consumers to
purchase analogue cheese that depends on vegetable oils. Consequently, this study was …
purchase analogue cheese that depends on vegetable oils. Consequently, this study was …
Evaluación microbiológica comparativa del queso de hoja tradicional elaborado en una planta industrial y en una artesanal de la ciudad de Latacunga.
JP Vargas Cali - 2018 - dspace.espoch.edu.ec
La producción de leche del Ecuador contabilizó un total de 5.60 millones de litros en el
2014, de los cuales la región Sierra fue la principal productora. Más de un tercio de la leche …
2014, de los cuales la región Sierra fue la principal productora. Más de un tercio de la leche …
Cinética de inativação da fosfatase alcalina e avaliação microbiológica na pasteurização de leite de búfala
G Gregory - 2019 - lume.ufrgs.br
O leite bubalino apresenta diversas características particulares, incluindo seu alto teor de
gordura e proteínas e maiores diâmetros dos glóbulos de gordura e das micelas de caseína …
gordura e proteínas e maiores diâmetros dos glóbulos de gordura e das micelas de caseína …
[引用][C] Kaşar peynirinde farklı tuzlama ve muhafaza yöntemlerinin peynirin kalitesi üzerine etkisi
A Çetinkaya - 2012 - platform.almanhal.com
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يتم تحضير الملف الاستخدام المجاني إذا كنت ترغب في الوصول الكامل إلى هذا المحتوى وقاعدة …
يتم تحضير الملف الاستخدام المجاني إذا كنت ترغب في الوصول الكامل إلى هذا المحتوى وقاعدة …