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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Shiga toxin-producing Escherichia coli (STEC) → isolated from → raw milk and mozzarella cheese
“STEC were isolated from 2 raw milk and 1 mozzarella cheese samples that were collected in the period between June and September.”
E. coli O157:H7 → should be eliminated → Mozzarella cheese
“Mozzarella cheese should be free of E. coli O157:H7 only if temperatures higher than or equal to 80 degrees C are used during milk processing.”
Based on 3 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
Based on 2 papers
“The stretchability of frozen-stored pasta filata Mozzarella cheese increased during tempering, but that of nonpasta filata Mozzarella cheese decreased during aging and tempering.”
pasta filata Mozzarella cheese → increased stretchability → tempering after freezing
“In most cases, one-week frozen stored pasta filata Mozzarella cheese had higher meltability and stretchability than 4-wk frozen-stored sample.”
1-wk frozen-stored pasta filata Mozzarella cheese → higher meltability and stretchability → 4-wk frozen-stored sample
“The cheese was melted at 60°C under controlled conditions. Resistance exerted by the melted cheese on the rotating spindle as it was raised through the melted cheese column was recorded continuously by strip chart recorder.”
helical viscometry → measures → Mozzarella cheese melting properties
“cheeses made with chymosin and Mucor miehei protease were similar in functional characteristics”
chymosin → affects → Mozzarella cheese functional characteristics
“Mozzarella cheese made using E. parasitica protease was softer in unmelted cheese texture”
E. parasitica protease → affects → Mozzarella cheese texture