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
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
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
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
TRACE METALS CONCENTRATIONS IN CHEESE COLLECTED FROM KAFR-EL-SHEIKH GOVERNORATE, EGYPT [PDF]
Assiut Veterinary Medical Journal, 2010 One hundred samples of cheese [10 Cheddar cheese; 10 Edam cheese; 10 Gouda cheese; 10 Ras cheese; 10 Roquefort cheese; 15 Processed cheese; 10 Feta cheese; 10 Damietta cheese and 15 Kareish cheese] were randomly collected from different supermarkets in ...
AZZA M.M. DEEB
doaj +1 more source
The Inhibitory Effect of Some Chemical Food Preservatives on the Growth of Some Isolated Dairy Products Fungi [PDF]
Alfarama Journal of Basic & Applied Sciences, 2021 Fungi are an important food borne pathogen involved in a variety of invasive disease so the current study aimed to detect the frequency of contaminated dairy products by fungi.
Mahmoud Zaky +3 more
doaj +1 more source
ACCELERATION OF RAS"KEFALOTYRI" CHEESE RIPENING BY EMPLOYMENT OF CHEESE SLURRY [PDF]
Journal of Food and Dairy Sciences, 2003 Ras cheese was manufactured from standardized pasteurized buffaloes' milk. Slurry of fully ripened Ras cheese was added 10 cheese milk as well as cheese curd at different concenbations.
M. el-Sissi,
doaj +1 more source
TECHNOLOGICAL AND CHEMICAL STUDY ON WHITE CHEESE (QUESO BLANCO): 1- EFFECT OF COAGULATING AGENT ON QUESO BLANCO CHEESE PROPERTIES MADE FROM COWS OR BUFFALOES MILK . [PDF]
Journal of Food and Dairy Sciences, 2009 Queso Balanco cheese made from cows or buffaloes milk standardized to 3% fat. As acidulants three organic acids namely , lactic , Citric and acetic acids were applied while , to the fourth treatment, pure yoghurt culture was added to the milk at 42 Co ...
W. El-Sharaihy +2 more
doaj +1 more source
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
Determination of Moisture in Cheese and Cheese Products [PDF]
Journal of AOAC INTERNATIONAL, 2001 Abstract Variables related to oven-drying samples of cheese and cheese products to determine moisture content were examined to provide more efficient and reproducible methods. Over 6500 samples of cheese were analyzed in an effort to modify the current AOAC procedure.
R L, Bradley, M A, Vanderwarn
openaire +2 more sources