Traceability of "Mozzarella di Bufala Campana" production chain by means of C, N and O stable isotope ratios.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10100
Abstract: BACKGROUND New techniques are required to guarantee the authenticity of the food, especially for PDO (Protected Designation of Origin) trademarks. The genuineness of a product is directly related to the raw material and to the… read more here.
Keywords: milk; traceability; mozzarella bufala; production ... See more keywords
Water and oil signal assignment in low‐moisture mozzarella as determined by time‐domain NMR T2 relaxometry
Sign Up to like & getrecommendations! Published in 2019 at "Magnetic Resonance in Chemistry"
DOI: 10.1002/mrc.4842
Abstract: A time‐domain 1H nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T2 relaxation time… read more here.
Keywords: moisture mozzarella; water; low moisture; time ... See more keywords
Isotopic and elemental profiles of Mediterranean buffalo milk and cheese and authentication of Mozzarella di Bufala Campana PDO: An initial exploratory study.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.160
Abstract: Mozzarella di Bufala Campana (MBC) is a PDO cheese produced from whole buffalo milk in specific regions of southern Italy. Due to the high price and the limited amount of buffalo milk, MBC is potentially… read more here.
Keywords: mozzarella bufala; buffalo milk; bufala campana; initial exploratory ... See more keywords
Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109415
Abstract: High-moisture Mozzarella is one of the most exported cheeses worldwide, but affected by short shelf-life. Freezing can help to reduce waste, but its effect on quality needs to be considered. In this study, the physico-chemical… read more here.
Keywords: storage; moisture mozzarella; mozzarella cheese; mozzarella ... See more keywords
Environmental sustainability assessment of buffalo mozzarella cheese production chain: A scenario analysis
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Cleaner Production"
DOI: 10.1016/j.jclepro.2019.117922
Abstract: Abstract The present paper contributes to improve knowledge about the environmental impact of the production chain of buffalo mozzarella, a topic little studied in literature. The analysis involved 6 farms located in North-Eastern Italy, specialized… read more here.
Keywords: mozzarella cheese; allocation; buffalo; production ... See more keywords
Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage
Sign Up to like & getrecommendations! Published in 2024 at "Scientific Reports"
DOI: 10.1038/s41598-024-53748-z
Abstract: The present study aimed to investigate changes of physicochemical and functional properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) and both of them at a ratio of 1:1 (PC3) during storage… read more here.
Keywords: functional properties; changes physicochemical; storage; physicochemical functional ... See more keywords
Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS‐producing strain Lactobacillus kefiranofaciens ZW3
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Dairy Technology"
DOI: 10.1111/1471-0307.12445
Abstract: A novel exopolysaccharide-producing strain Lactobacillus kefiranofaciens ZW3, isolated from Tibetan kefir grain, was used as an adjunct strain to compare the physicochemical, textural and structural properties of Mozzarella cheese also made with market-available starter cultures… read more here.
Keywords: mozzarella cheese; producing strain; strain lactobacillus; lactobacillus kefiranofaciens ... See more keywords
Effect of frozen and refrigerated storage on proteolysis and physicochemical properties of high-moisture citric mozzarella cheese.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of dairy science"
DOI: 10.3168/jds.2020-18396
Abstract: High-moisture mozzarella is one of the most-exported Italian cheeses worldwide, but its quality is affected by storage. Freezing is regarded as a solution to decrease product waste, extend market reach, and increase convenience, but its… read more here.
Keywords: proteolysis; moisture; mozzarella; refrigerated storage ... See more keywords
Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2022-22144
Abstract: Camel (CM) milk is used in variety of ways; however, it has inferior gelling properties compared with bovine milk (BM). In this study, we aimed to investigate the physicochemical, functional, microstructural, and rheological properties of… read more here.
Keywords: moisture part; mozzarella cheese; milk; low moisture ... See more keywords
Characterization of Volatile Compounds in Mozzarella Cheeses Made from Bovine and Buffalo Milk by SPME-GC×GC-O-TOFMS, SPME-Arrow-GC-MS and GC-IMS.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of dairy science"
DOI: 10.3168/jds.2024-25705
Abstract: High moisture Mozzarella cheese is particularly popular because of its freshness and milky flavor, however the difference in aroma compound composition between high moisture Mozzarella cheese made from bovine (BOC) and buffalo milk (BUC) remains… read more here.
Keywords: tofms; spme arrow; volatile compounds; spme ... See more keywords
Combining High Pressure Processing and Low Storage Temperature to Extend the Functionality Shelf Life of Low-Moisture Part-Skim Mozzarella Cheese.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of dairy science"
DOI: 10.3168/jds.2024-26112
Abstract: High pressure processing (HPP) and low temperature storage (0°C) were explored as alternatives to freezing for extending the performance shelf life of low-moisture part-skim (LMPS) Mozzarella intended for export. Batches (n = 5) of reduced… read more here.
Keywords: temperature; shelf life; storage; mozzarella ... See more keywords