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2.482  Articles
1 of 249 pages  |  10  records  |  more records»
This is the fist study of the texture profile of the 6 pasta filata cheese varieties of Romanian origin. The parameters which were analyzed are: hardness during the first and second compression, cohesiveness, energy input by the instrument and returned by... see more

Cheese is the most valuable dairy product, enjoyed more or less by all the people in the world. Pasta Filata type cheeses make up the world’s second largest manufacturated cheese segment after Cheddar type cheeses. Ripening is a slow and consequently an e... see more

Cheese is widely used as an ingredient in prepared foods to add taste, texture and nutritional quality. Mozzarella cheese is pasta filata product, manufactured in various shapes and used as pizza ingredient. Milk composition especially casein to fat ratio... see more

Six types of unripened raw milk fresh (Robiola, Crescenza, Primo sale and Formaggella) and  “pasta filata” cheeses (Mozzarella and Burrata) were evaluated for microbiological parameters. No Listeria monocytogenes or Salmonella spp. were detected, but... see more

This research aimed to evaluate the effect of added strawberry (Fragaria virginiana) in soft cheese on quality of dry matter), Total Plate Count (TPC) and acceptance of consumer during storage of 2 weeks. This research was conducted in Merch- April 2017 i... see more

Investigations performed on milk – as raw material for the fabrication of cheese with steamed pasta were intended to assess and determine the quality of milk: organoleptic aspects, density, fat, casein, lactose.

La investigación observacional de campo con carácter descriptivo- analítico y dimensión temporal de corte longitudinal en dos momentos: julio-agosto/2012 y agosto-septiembre/2014, se realizó en la Parroquia de Mantecal, del municipio de Muñoz, pertenecien... see more

This paper aims to profile Italian food supplements used by consumers based upon their psychometric patterns and demographic characteristics. The FTNS scale is used to assess empirically and evaluate the role of technophobic/technophilic consumer traits i... see more

Cheese is one of the popular dairy products with high nutrient content. Coagulation as an important process in making cheese, wherein, the curd will be separated from the milk whey. This coagulation can use the enzyme rennet, acid, or a combination of bot... see more

1 of 249 pages  |  10  records  |  more records»