Results 11 to 20 of about 490,576 (313)
Biochemical and technological properties of moose (Alces alces) recombinant chymosin
Вавиловский журнал генетики и селекции, 2022 Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing “cheese-making ...
D. V. Balabova +9 more
doaj +1 more source
Impact of health labels on flavor perception and emotional profiling : a consumer study on cheese [PDF]
, 2015 The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led to a growing consumers’ interest in more balanced food products, which explains the growing number of health ...
De Bourdeaudhuij, Ilse +5 more
core +2 more sources
Biochemical Properties of a Promising Milk-Clotting Enzyme, Moose (Alces alces) Recombinant Chymosin
Foods, 2023 Moose (Alces alces) recombinant chymosin with a milk-clotting activity of 86 AU/mL was synthesized in the Kluyveromyces lactis expression system.
Dina V. Balabova +12 more
doaj +1 more source
Temporal and spatial differences in microbial composition during the manufacture of a Continental-type cheese [PDF]
, 2015 peer-reviewedWe sought to determine if the time, within a production day, that a cheese is manufactured has an influence on the microbial community present within that cheese.
Cotter, Paul D. +5 more
core +1 more source
Extensive horizontal gene transfer in cheese-associated bacteria. [PDF]
, 2017 Acquisition of genes through horizontal gene transfer (HGT) allows microbes to rapidly gain new capabilities and adapt to new or changing environments.
Bonham, Kevin S +2 more
core +3 more sources
Aceh Journal of Animal Science, 2021 The high nutrient value and the high demand for cheese worldwide has necessitated the adoption of cheese alternatives including Soybean cheese, and different methods of processing it.
Abdulhameed Abiodun Badmos +8 more
doaj +1 more source
Study of Influence of Calcium Content in Milk on Quality Indicators of Cottage Cheese [PDF]
, 2017 The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined.
Grynchenko, N. (Nataliya) +2 more
core +2 more sources
Food Chemistry: X, 2023 Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0–30 %) of highland barley β-glucan (HBG ...
Lijun Liu +8 more
doaj +1 more source
Journal of Food and Bioprocess Engineering, 2022 Cheese is one of the dairy products that have an important role in a family’s food basket. Different types of cheese are produced in the world. In Iran, Lighvan cheese is very popular among people due to its special flavor, but the produced whey from ...
Majid Keyvani bostanabad +3 more
doaj +1 more source
SOME ASPECTS OF BIOTECHNOLOGY OF PROBIOTIC FERMENTED MILK DRINK BASED ON COMBINED STARTER [PDF]
Техника и технология пищевых производств, 2016 To ensure a full and healthy nutrition of population of different age groups is an urgent problem today. This requires the introduction of additional functional ingredients including probiotics. Conducted are the researches on justification of the use of
Irkitova A.N., Funk I.A., Dorofeev R.V.
doaj