Mozzarella (English Wikipedia)

Aikenhead, Charles (1 June 2003). "Permanently pizza: continuous production of pizza cheese is now a realistic proposition". Dairy Industries International. Archived from the original on 25 January 2013. Retrieved 30 September 2012. (subscription required)

books.google.com

The Essential Fingerfood Cookbook, p. 40.
Bonetto, C.; Clark, G.; McNaughtan, H. (2018). Lonely Planet Southern Italy. Travel Guide. Lonely Planet Global Limited. p. PT471. ISBN 978-1-78701-947-8. Retrieved 27 October 2024.
Fox, Patrick F. (1999). Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups). Vol. 2. Aspen Publishers, Inc. ISBN 9780834213395. Retrieved 27 September 2012. ISBN 0412535106
Sinclair, Charles G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn Publishers. p. 417. ISBN 1579580572.

caycumamandayogurdu.net

"MANDA MOZZARELLA PEYNİRİ 270GR - PERİHAN ABLA". www.caycumamandayogurdu.net (in Turkish). Archived from the original on 25 April 2021. Retrieved 25 April 2021.

cibitipici.it

"Sardinian quality". Archived from the original on 18 August 2013. Retrieved 15 April 2013.

correllconcepts.com

Correll, John (30 November 2011). "Chapter 8 – Cheese". The Original Encyclopizza: Pizza Ingredient Purchasing and Preparation. Fulfillment Press. ISBN 978-0-9820920-7-1. Archived from the original on 25 July 2011. Retrieved 1 April 2008.

doi.org

Yun, J. Joseph; Barbano, David M.; Larose, Kristie L.; Kindstedt, Paul S. (January 1998). "Mozzarella Cheese: Impact of Nonfat Dry Milk Fortification on Composition, Proteolysis, and Functional Properties". Journal of Dairy Science. 81 (1): 1–8. doi:10.3168/jds.s0022-0302(98)75543-2. ISSN 0022-0302.
Nurkkala E, Hannula M, Carlson CS, Hyttinen J, Hopia A, Postema M (2023). "Micro-computed tomography shows silent bubbles in squeaky mozzarella". Current Directions in Biomedical Engineering. 9 (1): 5–8. doi:10.1515/cdbme-2023-1002. S2CID 262087123.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
Baskaran, D.; Sivakumar, S. (November 2003). "Galactose concentration in pizza cheese prepared by three different culture techniques". International Journal of Dairy Technology. 56 (4): 229–232. doi:10.1046/j.1471-0307.2003.00109.x.

europa.eu

ec.europa.eu

"Commission Regulation (EC) No 103/2008". Official Journal of the European Communities. 51. European Commission: L 31/31. 5 February 2008. Archived from the original on 9 August 2014. Retrieved 28 July 2014.
"Mozzarella Tradizionale". ec.europa.eu. Retrieved 10 October 2024.
"Commission Regulation (EC) No 2527/98". Official Journal of the European Communities. 41. European Commission: L 317/14–18. 26 November 1998. Archived from the original on 9 August 2014. Retrieved 28 July 2014.

eur-lex.europa.eu

"Official Journal of the European Union". lex.europa.eu. 2008. Archived from the original on 9 October 2012. Retrieved 14 April 2021.
Commission Implementing Regulation (EU) 2022/1291 of 22 July 2022 approving a non-minor amendment to the product specification for a name entered in the register of traditional specialities guaranteed 'Mozzarella' (TSG), 22 July 2022, retrieved 10 October 2024

fda.gov

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.

foodrepublic.com

Kapadia, Jess (1 October 2015). "12 Types Of Mozzarella To Know, Love and Melt". Food Republic. Archived from the original on 7 October 2023. Retrieved 5 October 2023.

formaggiroma.it

"Latium quality". Archived from the original on 9 February 2020. Retrieved 22 June 2017.

google.com

McMahon; et al. (5 September 2000). "Manufacture of Lower-fat and Fat-free Pizza Cheese". United States Patent and Trademark Office. Archived from the original on 10 January 2020. Retrieved 28 September 2012.

gov.uk

"Mozzarella di Bufala Campana". UK Government. Archived from the original on 23 October 2021. Retrieved 23 October 2021.

highbeam.com

business.highbeam.com

Aikenhead, Charles (1 June 2003). "Permanently pizza: continuous production of pizza cheese is now a realistic proposition". Dairy Industries International. Archived from the original on 25 January 2013. Retrieved 30 September 2012. (subscription required)

lastampa.it

Fiore, Roberto (4 June 2009). "Fermiamo il formaggio Frankenstein". La Stampa (in Italian). Archived from the original on 4 January 2014. Retrieved 1 April 2012.

merriam-webster.com

Staff. "Mozzarella". Merriam-Webster Dictionary Online. Archived from the original on 6 October 2011. Retrieved 1 April 2012.

mozzarelladibufala.org

Staff. "Campana Buffalo's Mozzarella Cheese". Mozzarella di Bufala Campana Trade Organization. Archived from the original on 17 October 2008. Retrieved 8 May 2007.

murgella.com

swabespAfra3 (31 January 2018). "Scamorza Affumicata: Italian Smoked Scamorza". Murgella. Archived from the original on 6 February 2024. Retrieved 6 February 2024.{{cite web}}: CS1 maint: numeric names: authors list (link)

nationalacademies.org

nap.nationalacademies.org

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.

nih.gov

pubmed.ncbi.nlm.nih.gov

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.

organicvalley.coop

Staff. "Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz". Organic Valley. Archived from the original on 23 May 2008. Retrieved 1 April 2008.

pccnaturalmarkets.com

Staff. "Mozzarella". Healthnotes. PCC Natural Markets. Archived from the original on 6 February 2010. Retrieved 1 April 2008.

politicheagricole.it

"D.M. n° 54556 del 14/07/2017 "Diciassettesimo aggiornamento dell'elenco nazionale dei prodotti agroalimentari tradizionali ai sensi dell'articolo 12, comma 1, della legge 12 dicembre 2016, n. 238"". Gazzetta ufficiale della Repubblica Italiana nº 176 del 29/07/2017, Supplemento Ordinario nº 41. Archived from the original on 2 September 2017. Retrieved 21 January 2019.

qualigeo.eu

"Mozzarella Tradizionale TSG :: Qualigeo". Qualigeo :: Banca dati europea dei prodotti DOP IGP STG. Retrieved 9 October 2024.

repubblica.it

espresso.repubblica.it

"article in "L'Espresso"". Archived from the original on 14 June 2018. Retrieved 22 June 2017.

semanticscholar.org

api.semanticscholar.org

Nurkkala E, Hannula M, Carlson CS, Hyttinen J, Hopia A, Postema M (2023). "Micro-computed tomography shows silent bubbles in squeaky mozzarella". Current Directions in Biomedical Engineering. 9 (1): 5–8. doi:10.1515/cdbme-2023-1002. S2CID 262087123.

tasteatlas.com

"Ciliegine mozzarella | Local Cheese From Italy". TasteAtlas. Archived from the original on 30 December 2021. Retrieved 5 October 2023.

thewinenews.com

Kotkin, Carole (October–November 2006). "Burrata mozzarella's creamy cousin makes a fresh impression". The Wine News Magazine. Archived from the original on 24 November 2007. Retrieved 1 April 2008.

timesonline.co.uk

Charter, David (29 March 2008). "Buffalo mozzarella in crisis after pollution fears at Italian farms". The Times. London. Archived from the original on 29 August 2008. Retrieved 1 April 2008.(subscription required)

web.archive.org

Kotkin, Carole (October–November 2006). "Burrata mozzarella's creamy cousin makes a fresh impression". The Wine News Magazine. Archived from the original on 24 November 2007. Retrieved 1 April 2008.
Staff. "Mozzarella". Healthnotes. PCC Natural Markets. Archived from the original on 6 February 2010. Retrieved 1 April 2008.
Correll, John (30 November 2011). "Chapter 8 – Cheese". The Original Encyclopizza: Pizza Ingredient Purchasing and Preparation. Fulfillment Press. ISBN 978-0-9820920-7-1. Archived from the original on 25 July 2011. Retrieved 1 April 2008.
Staff. "Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz". Organic Valley. Archived from the original on 23 May 2008. Retrieved 1 April 2008.
Staff. "Mozzarella". Merriam-Webster Dictionary Online. Archived from the original on 6 October 2011. Retrieved 1 April 2012.
Charter, David (29 March 2008). "Buffalo mozzarella in crisis after pollution fears at Italian farms". The Times. London. Archived from the original on 29 August 2008. Retrieved 1 April 2008.(subscription required)
"Official Journal of the European Union". lex.europa.eu. 2008. Archived from the original on 9 October 2012. Retrieved 14 April 2021.
Kapadia, Jess (1 October 2015). "12 Types Of Mozzarella To Know, Love and Melt". Food Republic. Archived from the original on 7 October 2023. Retrieved 5 October 2023.
"Ciliegine mozzarella | Local Cheese From Italy". TasteAtlas. Archived from the original on 30 December 2021. Retrieved 5 October 2023.
United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
Staff. "Campana Buffalo's Mozzarella Cheese". Mozzarella di Bufala Campana Trade Organization. Archived from the original on 17 October 2008. Retrieved 8 May 2007.
Fiore, Roberto (4 June 2009). "Fermiamo il formaggio Frankenstein". La Stampa (in Italian). Archived from the original on 4 January 2014. Retrieved 1 April 2012.
"Commission Regulation (EC) No 103/2008". Official Journal of the European Communities. 51. European Commission: L 31/31. 5 February 2008. Archived from the original on 9 August 2014. Retrieved 28 July 2014.
"Mozzarella di Bufala Campana". UK Government. Archived from the original on 23 October 2021. Retrieved 23 October 2021.
"Sardinian quality". Archived from the original on 18 August 2013. Retrieved 15 April 2013.
"Latium quality". Archived from the original on 9 February 2020. Retrieved 22 June 2017.
"article in "L'Espresso"". Archived from the original on 14 June 2018. Retrieved 22 June 2017.
McMahon; et al. (5 September 2000). "Manufacture of Lower-fat and Fat-free Pizza Cheese". United States Patent and Trademark Office. Archived from the original on 10 January 2020. Retrieved 28 September 2012.
swabespAfra3 (31 January 2018). "Scamorza Affumicata: Italian Smoked Scamorza". Murgella. Archived from the original on 6 February 2024. Retrieved 6 February 2024.{{cite web}}: CS1 maint: numeric names: authors list (link)
"MANDA MOZZARELLA PEYNİRİ 270GR - PERİHAN ABLA". www.caycumamandayogurdu.net (in Turkish). Archived from the original on 25 April 2021. Retrieved 25 April 2021.
"Kandıra'da ürettikleri İtalyan peynirleriyle ithalatın önüne geçtiler". www.aa.com.tr (in Turkish). Archived from the original on 5 February 2021. Retrieved 26 April 2021.
"Commission Regulation (EC) No 2527/98". Official Journal of the European Communities. 41. European Commission: L 317/14–18. 26 November 1998. Archived from the original on 9 August 2014. Retrieved 28 July 2014.
"D.M. n° 54556 del 14/07/2017 "Diciassettesimo aggiornamento dell'elenco nazionale dei prodotti agroalimentari tradizionali ai sensi dell'articolo 12, comma 1, della legge 12 dicembre 2016, n. 238"". Gazzetta ufficiale della Repubblica Italiana nº 176 del 29/07/2017, Supplemento Ordinario nº 41. Archived from the original on 2 September 2017. Retrieved 21 January 2019.

worldcat.org

search.worldcat.org

Yun, J. Joseph; Barbano, David M.; Larose, Kristie L.; Kindstedt, Paul S. (January 1998). "Mozzarella Cheese: Impact of Nonfat Dry Milk Fortification on Composition, Proteolysis, and Functional Properties". Journal of Dairy Science. 81 (1): 1–8. doi:10.3168/jds.s0022-0302(98)75543-2. ISSN 0022-0302.