SOME IN VITRO OBSERVATIONS ON FACTORS AFFECTING RENNET (CHYMOSIN) CLOTTING OF CALF MILK REPLACERS [PDF]
, 1981 K.J. Jenkins, J. R. LESSARD, D.B. Emmons
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Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl [PDF]
, 2010 Reducing salt levels in processed food is an important target for a growing numbers of food manufacturers. The effects of pulsed delivery (Dynataste) and bouillon base on saltiness and bitterness perception of partially substituted solutions (KCl) were ...
Al-Otaibi +37 more
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Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses [PDF]
, 2015 Luciana Costabel +5 more
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Evaluating the benefits and risks of organic raw milk cheese. Challenges in the production of organic cheeses mad from raw milk [PDF]
, 2014 Raw milk offered for sale within and into the European Union has to be produced according to the requirements of Commission Directive 89/362/EEC and to meet quality standards described in Council Directive 92/46/EEC.
Szabolcs, Elek
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Improving the Efficiency of the Traditional Method of Camel Chymosin Extraction Using Ultrasound and a Freeze-Drying Process [PDF]
, 2022 A. H. M. Ibrahim, El-sayed Abdeen
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Incorporation of extracellular polysaccharide produced by Xanthomonas campestris into milk powders : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 2003 The purpose of the research was to investigate the functional properties of milk powders following exopolysaccharide (EPS) addition to milk solutions and their subsequent spray-drying.
Sharpe, Hamish
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FermentationChymosin is an aspartyl protease widely used in the food industry for milk coagulation during cheesemaking. Although recombinant production has replaced natural extraction from rennet, current heterologous expression systems still face significant ...
Paulina G. Gonçalves +5 more
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Comparative study on freeze-dried lactic cheese starters and ripening cultures for the production of camembert cheese : a thesis submitted in partial fulfillment of the requirements for the degree of Master of Food Technology, Massy [i.e. Massey] University, Albany, New Zealand. [PDF]
, 2013 Background and Methodology The key to success in producing cheeses is the performance of the starter cultures (Parente and Cogan, 2004). Storage of freeze-dried cheese cultures at refrigeration and ambient temperature or higher provides convenience ...
Qiao, Wei
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The effects of pH-stat long-term lactic acid bacterial activity prior to curd formation on the development of cheese structure in a fat free model cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy (PhD) in Food Technology at Massey University, Manawatu, New Zealand [PDF]
, 2018 Most Figures from published sources have been removed for copyright reasons but may be accessed via their source listed in the References. Figures 2-1, 2-32, 2-33 do not have an accessible source and therefore remain. Corresponding Figures from journal
Khodamoradi Dashtaki, Abbas
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