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.
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). 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. Retrieved 1 April 2008.

degruyter.com

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.

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.
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.

dx.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.

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. Retrieved 28 July 2014.
"Commission Regulation (EC) No 2527/98". Official Journal of the European Communities. 41. European Commission: L 317/14–18. 26 November 1998. Retrieved 28 July 2014.

eur-lex.europa.eu

"Official Journal of the European Union". lex.europa.eu. 2008. Retrieved 14 April 2021.

fda.gov

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

foodrepublic.com

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

formaggiroma.it

Latium quality

google.com

McMahon; et al. (5 September 2000). "Manufacture of Lower-fat and Fat-free Pizza Cheese". United States Patent and Trademark Office. Retrieved 28 September 2012.

gov.uk

"Mozzarella di Bufala Campana". UK Government. 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)

houseificioiltratturo.it

Abruzzo quality^{[permanent dead link]}

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. 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. Retrieved 6 February 2024.{{cite web}}: CS1 maint: numeric names: authors list (link)

nih.gov

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). 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). ISBN 978-0-309-48834-1. PMID 30844154.

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). 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). ISBN 978-0-309-48834-1. PMID 30844154.

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. 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.

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. 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. 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. "Shreds: Mozzarella, Low Moisture, Part Skim, Shredded, 6 oz". Organic Valley. Archived from the original on 23 May 2008. Retrieved 1 April 2008.
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.
"Sardinian quality". Archived from the original on 18 August 2013. Retrieved 15 April 2013.
"article in 'L'Espresso'". Archived from the original on 14 June 2018. Retrieved 22 June 2017.
Staff. "Campana Buffalo's Mozzarella Cheese". Mozzarella di Bufala Campana Trade Organization. Archived from the original on 17 October 2008. Retrieved 8 May 2007.

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.