Article: A processed mozzarella cheese for commercial distribution that has natural mozzarella cheese characteristics is being developed.(Brief Article)

Article: Suprema Specialties, Inc. Announces Patent Agreement With Cornell ...
PR Newswire;  June 6, 2000 ;     700+ words ... ... research and patent for processed mozzarella cheese. Suprema, in conjunction ... University, is developing a processed mozzarella cheese for commercial distribution ... manufacture the first processed mozzarella cheese that has all the characteristics ...

Article: Use of Chitosan to Prolong Mozzarella Cheese Shelf ...
Journal of Dairy Science;  August 1, 2005 ;     700+ words ... ... growth of spoilage microorganisms in Mozzarella cheese was studied during refrigerated storage ... added directly to the starter used for Mozzarella cheese manufacturing. Mozzarella cheese samples were stored at 4C for about 10 ...

Article: Innovative Active Packaging Systems to Prolong the Shelf Life of ...
Journal of Dairy Science;  May 1, 2007 ;     700+ words ... ... decay kinetics during storage of Mozzarella cheese was evaluated. Lemon extract ... Key words: active packaging, Mozzarella cheese, microbial quality, shelf life INTRODUCTION Mozzarella cheese is a member of the pasta filata ...

Article: Determining effects of freezing on pasta filata and non-pasta ...
Journal of Dairy Science;  August 1, 2003 ;     700+ words ... ... frozen-stored pasta filata Mozzarella cheese samples were higher than ... the non-pasta filata Mozzarella cheese samples. The T^sub 2 ... frozen-stored pasta filata Mozzarella cheese samples were narrower ...

Article: Relationship between flavoring capabilities, bacterial ...
Journal of Dairy Science;  February 1, 2003 ;     700+ words ... ... used for traditional water-buffalo Mozzarella cheese manufacture and arising from different ... in the traditional water-buffalo Mozzarella cheese-making. Neutral volatile compounds ... dairy products like water-buffalo Mozzarella cheese. (Key words: natural whey culture ...

Article: Effect of Calcium on Microstructure and Meltability of Part Skim ...
Journal of Dairy Science;  July 1, 2004 ;     700+ words ... ... in the microstructure of part skim Mozzarella cheese was evaluated using scanning electron ... might have improved melt properties of Mozzarella cheese. (Key words: calcium, Mozzarella cheese, microstructure, confocal laser ...

Article: Evaluation of Mozzarella Cheese Stretchability by ...
Journal of Dairy Science;  July 1, 2004 ;     700+ words ... ... ABSTRACT The functional quality of Mozzarella cheese is defined by its ability to melt ... to evaluate the stretchability of Mozzarella cheese are empirical and lack control of ... to quantify the stretchability of Mozzarella cheese. Average stretch length varied between ...