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Citations for "Manufacturing and Quality of Mozzarella Cheese: A Review"


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Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese
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Light influence in the nutritional composition of Brassica oleracea sprouts
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Bioactive amines in Mozzarella cheese from milk with varying somatic cell counts
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Active coating for storage of Mozzarella cheese packaged under thermal abuse
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Microstructure and physicochemical properties reveal differences between high moisture buffalo and bovine Mozzarella cheeses
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Diversity of traditional Caciocavallo cheeses produced in Italy
International Journal of Dairy Technology

Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues
International Journal of Dairy Technology Vol. 75, Issue 1, 201, 2022

Effect of the stretching temperature on the texture and thermophysical properties of Mozzarella cheese
Journal of Food Processing and Preservation Vol. 44, Issue 9, , 2020

Evaluation of the combined effect of temperature and potassium sorbate on physicochemical and microbial quality of modified atmosphere packaged sliced Mozzarella cheese
Journal of Food Processing and Preservation Vol. 45, Issue 2, , 2021

Microbiological safety and quality of Mozzarella cheese assessed by the microbiological survey method
Journal of Dairy Science Vol. 97, Issue 1, 46, 2014

Production technology and characterization of Fior di latte cheeses made from sheep and goat milks
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Technical note: At-line prediction of mineral composition of fresh cheeses using near-infrared technologies
Journal of Dairy Science

The inclusion of fresh forage in the lactating buffalo diet affects fatty acid and sensory profile of mozzarella cheese
Journal of Dairy Science


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Effects of shredding on the functionality, microstructure and proteolysis of low-moisture mozzarella cheese
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Changes in water mobility and protein stabilization of Mozzarella cheese made under different stretching temperatures
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Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis
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Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese
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Polyphasic Characterization of Microbiota of “Mastredda”, a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese
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Quality Characteristics and Consumer Acceptance of High-Moisture Mozzarella Obtained from Heat-Treated Goat Milk
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MANDA SÜTÜNDEN ÜRETİLEN BAZI ÜRÜNLERİN DUYUSAL ÖZELLİKLERİ
Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi

Preparation and analysis of goat milk mozzarella cheese containing soluble fiber from Acacia senegal var. kerensis
African Journal of Food Science Vol. 12, Issue 3, 46, 2018

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