Essays about: "mozzarella"

Found 3 essays containing the word mozzarella.

1. 1. Composition of water buffalo milk during the first period of lactation - relation to mozzarella cheese properties

   University essay from SLU/Dept. of Animal Nutrition and Management

   Author : Mokhtar Kashwa; [2016]
   Keywords : calcium content; calcium activity; caseins; protein; water buffalo;

   Abstract : Fresh buffalo milk is the raw material used traditionally to prepare mozzarella cheese by hand. The characteristic smooth texture of mozzarella is obtained through a unique step during its manufacturing process, which is plasticizing or stretching of the cheese curd in hot water. READ MORE

3. 2. Buffalo milk: influence of the first stage of lactation on plasmin system and free fatty acid of buffalo milk

   University essay from SLU/Dept. of Food Science

   Author : Caroline Blänning; Sofie Sandelius; [2015]
   Keywords : water buffalo; milk; early lactation; mozzarella; plasmin; plasminogen; free fatty acids;

   Abstract : Buffalo milk is the second most produced milk after conductive bovine and mozza-rella is one of the most important products of buffalo milk. The milk contains high-er levels of nutrients, mainly protein and fat, which gives buffalo milk good physi-cal and chemical properties. READ MORE

4. 3. Calcium in water buffalo (Bubalus bubalis) milk : implications for Mozzarella production

   University essay from SLU/Dept. of Food Science

   Author : Linda Elvingson; [2013]
   Keywords : Calcium; total calcium; soluble calcium; mozzarella; water buffalo;

   Abstract : Mozzarella is a popular fresh cheese that is traditionally made by hand from fresh buffalo milk, involving a finishing step of stretching the cheese curd in hot water. The ability of the curd to stretch in hot water is dependent on the amount of calcium removed from the curd during the reduction of pH in the milk. READ MORE