Results 81 to 90 of about 7,296 (278)
Biotecnología en el Sector Agropecuario y Agroindustrial, 2021 The milk-clotting enzymes used in the production of semi-matured and matured cheeses, can influence the metabolic processes that occur during maturation.
Angélica María García Torres +3 more
doaj +1 more source
Optimization of a portable NIR device for the optical supervision of milk coagulation process [PDF]
, 2011 The coagulation of milk is the fundamental process in cheese-making, which is based on a gel formation as consequence of physicochemical changes taking place in the casein micelles.
Barreiro Elorza, Pilar +3 more
core +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
Milk quality and cheese diversification [PDF]
, 2013 peer-reviewedAbolition of EU milk quotas in 2015 is projected to result in a 2.75 billion litre increase in Irish milk production by 2020. Although cheese offers vital market opportunities for this increased milk production, traditional cheese markets ...
Sheehan, Diarmuid (JJ)
core
Safety of Rhizomucor pusillus biomass powder as a novel food pursuant to Regulation (EU) 2015/2283
EFSA Journal, Volume 23, Issue 12, December 2025.Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of the Rhizomucor pusillus biomass powder as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is a filamentous fungus biomass powder. The novel food is intended for use
EFSA Panel on Nutrition +29 more
wiley +1 more source
EFSA Journal, Volume 23, Issue 12, December 2025.Abstract This opinion assesses the risk of avian influenza H5N1 B3.13 genotype virus infection in EU dairy cattle. Introduction of the virus into EU dairy cattle, poultry or wild birds via trade or migratory birds from the US is assessed as highly unlikely.
EFSA Panel on Animal Health and Welfare (AHAW) +30 more
wiley +1 more source
Пищевые системы, 2022 A comparative test was carried out for milk-clotting enzymes (MCE) of animal origin (Naturen® Extra), microbial origin (Marzyme®) and MCE based on recombinant camel chymosin (Chy-max® M) in the production of soft cheese “Lyubitelskiy”.
D. S. Myagkonosov +4 more
doaj +1 more source
An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.ABSTRACT West African soft cheese (WASC) is widely consumed and nutritionally valuable across West Africa. It also sustains livelihoods, particularly among Fulani households, by providing regular income for women and strengthens household food security and autonomy. However, concerns persist about its safety and quality.
Mahounakpon Wilfried Tossou +5 more
wiley +1 more source
Calf chymosin as a catalyst of peptide synthesis [PDF]
Biochemical Journal, 1992 Calf chymosin was shown to catalyse peptide synthesis optimally over the range pH 4-5, giving satisfactory yields of methyl esters or p-nitroanilides of benzyloxycarbonyl tetra- to hexa-peptides, provided that hydrophobic amino-acid residues form the new peptide bonds.
openaire +2 more sources
The primary structure of calf chymosin.
Journal of Biological Chemistry, 1979 The complete amino acid sequence of calf chymosin (rennin) (EC 3.4.23.4) has been determined. The sequence consists of a single peptide chain of 323 amino acid residues. The primary structure of the precursor part of calf prochymosin was published previously (Pedersen, V.B., and Foltmann, B. (1975) Eur. J. Biochem.
B, Foltmann +3 more
openaire +2 more sources