The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese
Sign Up to like & getrecommendations! Published in 2018 at "Food Biophysics"
DOI: 10.1007/s11483-018-9539-2
Abstract: We present findings on the influence of interfacial layer composition on the colloidal interactions and associated structural and material properties of oil-in-protein gel emulsions, as applied to a model Mozzarella cheese analogue. Model cheese samples… read more here.
Keywords: mozzarella cheese; droplet; caseinate; structural material ... See more keywords
Functional properties of Mozzarella cheese for its end use application
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2886-z
Abstract: 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… read more here.
Keywords: functional properties; use application; end use; mozzarella cheese ... See more keywords
The characterisation of Mozzarella cheese microstructure using high resolution synchrotron transmission and ATR-FTIR microspectroscopy.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.04.016
Abstract: Synchrotron Fourier transform infrared (S-FTIR) microspectroscopy allows the label-free examination of material microstructure but has not been widely applied to dairy products. Here, S-FTIR microspectroscopy was applied to observe the microstructure of Mozzarella cheese and… read more here.
Keywords: ftir microspectroscopy; synchrotron; mozzarella cheese; microspectroscopy ... See more keywords
Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.02.069
Abstract: Konjac glucomannan (KGM) is a natural polysaccharide with several favorable nutritional characteristics, and exhibits functional properties as a potential fat-replacer in dairy products. In our study, composition, color and browning (L*, a* and b* before… read more here.
Keywords: lfkgm skkgm; lfc skc; mozzarella cheese; fat replacer ... 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
Strategies for reducing the environmental impacts of organic mozzarella cheese production
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Cleaner Production"
DOI: 10.1016/j.jclepro.2019.03.006
Abstract: Abstract This study first investigates the environmental performance of 1 kg organic mozzarella cheese production, performing a cradle-to-gate attributional life cycle assessment. The upstream process related to organic milk production contributed the most to the impact… read more here.
Keywords: mozzarella cheese; cheese production; production; organic 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
Expression of buffalo chymosin in Pichia pastoris for application in mozzarella cheese
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.06.033
Abstract: Abstract Chymosin, a major component of rennet, is used extensively as a milk clotting enzyme in cheese making industry. Increased demand coupled with scarce availability of native animal rennet has encouraged use of recombinant chymosin… read more here.
Keywords: chymosin; pastoris; mozzarella cheese; buffalo ... 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
THE ECO-EFFICIENCY OF THE DAIRY CHEESE CHAIN: AN ITALIAN CASE STUDY
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DOI: 10.14674/ijfs-1077
Abstract: The eco-efficiency of mozzarella cheese production was investigated in two dairy chains that differ in liquid whey recycling, with whey recycling (B) and without whey recycling (A), in cow diets. The total eco-efficiency (total GVA/total… read more here.
Keywords: mozzarella cheese; whey recycling; efficiency; dairy ... See more keywords
Development and characterization of antioxidant and antimicrobial poly (butylene adipate-co-terephtalate) (PBAT) film incorporated with oregano essential oil and applied in sliced mozzarella cheese.
Sign Up to like & getrecommendations! Published in 2022 at "Anais da Academia Brasileira de Ciencias"
DOI: 10.1590/0001-3765202220200142
Abstract: The objective was to develop and characterize biodegradable films with antimicrobial and antioxidant action, using poly(butylene adipate-co-terephthalate) (PBAT) incorporated with OEO - essential oil (Origanum vulgare). The degradation temperature of the OEO increased after incorporation… read more here.
Keywords: sliced mozzarella; poly butylene; pbat; essential oil ... See more keywords