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
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
Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments
Sign Up to like & getrecommendations! Published in 2021 at "Applied Sciences"
DOI: 10.3390/app11041466
Abstract: The addition of frozen curd (FC) during the production process of “Mozzarella di Bufala Campana”, an Italian cheese with Protected Designation of Origin (PDO), is a common fraud not involving modifications of the chemical composition… read more here.
Keywords: supramolecular structure; pdo; structure; mozzarella ... See more keywords
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods12010145
Abstract: Background: Mozzarella cheese possesses a high moisture content (50–60%) and a relatively high pH (around 5.5) and is therefore considered a perishable food product characterized by high quality deterioration and the potential risk of microbial… read more here.
Keywords: shelf life; cellobiose oxidase; mozzarella cheese; mozzarella ... See more keywords
Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis
Sign Up to like & getrecommendations! Published in 2021 at "Metabolites"
DOI: 10.3390/metabo11060333
Abstract: Geographical origin and authenticity are the two crucial factors that propel overall cheese perception in terms of quality and price; therefore, they are of great importance to consumers and commercial cheese producers. Herein, we demonstrate… read more here.
Keywords: mozzarella; analysis; discrimination; maldi tof ... See more keywords