Cheese mozzarella basophil bound Ab:ACnc:Pt:Bld:Qn:LHR

Known as: Mozzarella , Ab basofilo legato:ACnc:Pt:Sangue:Qn:LHR, ??? ???????????:?????:???:??:???:????????, Mozzarella BasoBnd Ac Qn 
 
National Institutes of Health

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ACncAntibodiesBasophilsBinding (Molecular Function)
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Papers overview

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2014
2014
Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
High sodium intake negatively affects consumer health, thus there is active interest in lowering sodium levels in dairy foods… (More)
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2007
2007
Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
Cell numbers of presumptive lactic acid bacteria varied markedly between 7 natural whey starter cultures (NWSC) used for… (More)
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2005
2005
Use of chitosan to prolong mozzarella cheese shelf life.
This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the… (More)
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2003
2003
Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese manufacture.
Natural whey cultures (NWC) (n = 29) used for traditional water-buffalo Mozzarella cheese manufacture and arising from different… (More)
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2003
2003
Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.
AIMS The fate of Escherichia coli O157:H7 was investigated during the manufacture of Mozzarella cheese. METHODS AND RESULTS The… (More)
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2002
2002
Effect of pH and calcium concentration on some textural and functional properties of mozzarella cheese.
The effects of Ca concentration and pH on the composition, microstructural, and functional properties of Mozzarella cheese were… (More)
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1999
1999
Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese.
Mozzarella cheese was made from skim milk standardized with cream (unhomogenized, 40% milk fat) to achieve four different target… (More)
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Review
1993
Review
1993
Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of mozzarella cheese.
Shredding and melting characteristics are vital to the function of low-moisture Mozzarella cheeses that are used as ingredients… (More)
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1993
1993
Rheology and microstructure of low-fat Mozzarella cheese
The contributions o f fat and moisture content to Mozzarella cheese texture were investigated to provide a basis for developing… (More)
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1992
1992
Acid adaptation promotes survival of Salmonella spp. in cheese.
Salmonella typhimurium was adapted to acid by exposure to hydrochloric acid at pH 5.8 for one to two doublings. Acid-adapted… (More)
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