Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping

Autor: Jakub Biegalski, Dorota Cais-Sokolińska

Publikováno v: Foods, Vol 13, Iss 4, p 581 (2024)

This study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out. Mo

Externí odkaz: https://doaj.org/article/95f1e520811d4f799f6cfb49dd113fb8

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Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage

Autor: Germano Mucchetti, Milena Corredig, Marcello Alinovi, Eleonora Carini

Publikováno v: Alinovi, M, Corredig, M, Mucchetti, G & Carini, E 2020, ' Water status and dynamics of high-moisture Mozzarella cheese as affected by frozen and refrigerated storage ', Food Research International, vol. 137, 109415 . https://doi.org/10.1016/j.foodres.2020.109415

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 changes of Mozzarella o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f221973c01ca91598040b7ebff8a6a30
https://doi.org/10.1016/j.foodres.2020.109415

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