Foods, 2023 The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the Pergularia tomentosa, to determine their suitability as a rennet substitute. These extracts were subjected to a
Imene Leulmi +6 more
semanticscholar +1 more source
Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure [PDF]
, 2018 peer-reviewedThis study characterized the coagulation properties and defined the cutting window (CW; time between storage modulus values of 35 and 70 Pa) using rheometry for milk standardized to 4, 5, or 6% protein and set at 28, 32, or 36°C.
Bulbul, Kanak +5 more
core +1 more source
Enzymatic proteolysis during the conversion of milk into cheese
Пищевые системы, 2023 The transformation of milk into cheese occurs under the influence of many physicochemical, biochemical and microbiological processes, among which proteolysis plays a very important role.
O. V. Lepilkina, A. I. Grigorieva
doaj +1 more source
Towards the architecture of an instructional multimedia database [PDF]
, 1994 The applicability of multimedia databases in education may be extended if they can serve multiple target groups, leading to affordable costs per unit for the user.
Alessi S.M. +19 more
core +2 more sources
Food Research International, 2022 In Western and Central Mediterranean countries proteases from wild herbaceous perennial plants commonly known as "thistles" have been used as milk coagulants in cheese-making for centuries.
R. Foligni +12 more
semanticscholar +1 more source
Formal features as a design factor of video segments in interactive video programmes [PDF]
, 1993 Video segments may be characterized by formal design features with respect to factors such as complexity of narration, mutual influence of picture and sound, use of superimposed texts, information load due to technical terms, and animation.
Verhagen, Plon W.
core +3 more sources
Study of the composition of the residual microflora of milk after pasteurization
Пищевые системы, 2023 The article presents the results of studies of the composition of the residual microflora of pasteurized milk, depending on the bacterial landscape and the initial contamination of raw milk.
G. M. Sviridenko +2 more
doaj +1 more source
Real deal or no deal? A comparative analysis of raw milk cheese regulation in Australia and France [PDF]
, 2017 Australia’s regulatory framework has resulted in the standardisation of cheese production based on pasteurisation. Up until early 2015, regulations effectively prohibited raw milk cheese-making in Australia and thus stifled artisanal on-farm production ...
Taylor, Madeline, Van Caenegem, William
core +3 more sources
Possibility of using natural cheeses for pizza production
Пищевые системы, 2023 The paper presents the results of studying sensory, physico-chemical, structural-mechanical (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type groups for a possibility of using as a main raw ...
G. M. Sviridenko +2 more
doaj +1 more source
The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening [PDF]
, 2017 Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little ...
Descalzo, Adriana Maria +7 more
core +2 more sources