MOZZARELLA

Brand Owner (click to sort) Address Description
MINERVA MOZZARELLA DI BUFALA VYTALY INC 1402 NW 23 ST Miami FL 33142 Mozzarella; Cheese;
MOZZARELLA DI LATTE DI BUFALA PASTORANO PRODOTTO IN ITALIA AGRICOLA CASEARIA LUPARA S.r.l. C.da Torre Lupara Pastorano (CE) 81050 Italy The trademark represents a combination of mozzarella, tomatoes and basil leaves surrounded by a folded circular ribbon, containing the words PRODOTTO IN ITALIA in stylised upper-case print; below is the word Pastorano in lower-case stylised print, with the initial upper-case, limited by a colon and enclosed ina slightly semi-circular space; all this surmounted by the words Mozzarella di latte di Bufala reproduced in lower-case stylised print with the initials M and B upper-case and with the word Mozzarella placed above the other words.;Mozzarella cheese made from buffalo milk;Mozzarella of buffalo milk Pastorano Produced in Italy.;
MOZZARELLA LOVERS MARKDEL, INC. 200 West Ninth Street Wilmington DE 19801 MOZZARELLA;RESTAURANT SERVICES, NAMELY SERVING SANDWICH MEALS CONSISTING OF SANDWICHES, POTATOES, OR SALADS FOR CONSUMPTION ON OR OFF THE PREMISES;
MUTTZ-RRR-ELLA ROYALTY PARTNERS, LIMITED PARTNERSHIP 26 CHESTNUT STREET, SUITE 2H ANDOVER MA 01810 MOZZARELLA;Pet food;
PERFETTO LEPRINO FOODS COMPANY 1830 West 38th Avenue Denver CO 80211 Mozzarella, pizza cheeses, and Italian cheeses;The word PERFETTO is an Italian word, meaning perfect.;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: a) preparing a cheese curd; b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in the form of a comminuted solid, to obtain an emulsifier/additive-impregnated ground curd; and c) converting the emulsifier/additive-impregnated curd into cheese either by (i) heating, kneading, and stretching the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese, or (ii) pressing the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese. Examples of suitable GRAS food additives include gums, stabilizers, dairy solids (e.g., non-fat dry milk or whey protein concentrate), cheese powders, non-dairy protein isolates, sodium chloride, native or modified food starches, colorants, and flavorants. The process is particularly useful when a proteinaceous GRAS food additive is used.