Effects of animal rennet, fermentation-produced chymosin, and microbial coagulants on bovine milk coagulation properties [PDF]
Journal of Dairy Science: Coagulants play a crucial role in cheese production by catalyzing milk curdling, with traditional animal rennet long serving as the primary choice.
Giorgia Stocco +7 more
doaj +4 more sources
Change of proteolysis and sensory profile during ripening of Cheddar-style cheese as influenced by a microbial rennet from rice wine. [PDF]
Food Sci Nutr, 2019 AbstractTo test the potential of a novel microbial rennet isolated from traditional fermented rice wine for cheese making, Cheddar‐style cheese made with this enzyme was studied for changes in composition, proteolysis, and sensory profile during 90 days of ripening in comparison with a control cheese made with a commercial rennet.
Zhao X +5 more
europepmc +6 more sources
Microbial rennet produced by Mucor miehei in solid-state and submerged fermentation [PDF]
Brazilian Archives of Biology and Technology, 2005 The aim of this work was to study the effect of carbon and nitrogen sources in submerged fermentation, and the casein effect on solid-state fermentation on rennin production by Mucor miehei.
Guilherme Garcia da Silveira +4 more
doaj +8 more sources
Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese. [PDF]
J Food Sci Technol, 2019 Iranian Ultrafiltered White cheese was produced by using different blends of coagulants (100:0, 75:25, 50:50, 25:75 and 0:100; Rhizomucor miehei and camel chymosin, respectively) and ripened for 90 days. The effect of different combinations of these coagulants on chemical composition, proteolysis and residual coagulant activity of the cheeses were ...
Soltani M +3 more
europepmc +6 more sources
Journal of Food ProtectionEurope is the largest producer and consumer of cheese, with growing interest in raw milk cheeses due to their natural qualities and unique flavor. However, the absence of pasteurization increases the risk of pathogens and biogenic amines (BAs), which can
A. Szosland-Fałtyn +2 more
doaj +4 more sources
Bangladesh Journal of Animal Science, 2022 The purpose of the study was to determine the quality of whey obtained from cow milk using different types of coagulants (microbial rennet, calf rennet, lactic acid and papaya latex). The quality of whey was evaluated with the help of chemical and microbial tests.
MA Islam +7 more
openaire +3 more sources
Effect of coagulants on physiochemical properties, texture, color and microstructure characterization of cow milk cheese [PDF]
Food Chemistry: XCheese is a globally significant dairy product, with production increasing due to high consumer demand. As a nutrient-rich food, it provides essential nutrients for human health.
Azra Akbar +3 more
doaj +2 more sources
Pharmacological Studies on Microbial Rennet
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1964 Phar nacological studies on microbial rennet which was isolated from culture media obtained by fermentation with Mucor pussillus were performed, and the results were as follows:1) By daily oral administration, microbial rennet does not inhibit the growth of young rats, but promotes their growth by a certain dose.2) But by parenteral administration ...
Haruo ITO +2 more
openaire +3 more sources
Monitoring the Degradation of Commercial Microbial Rennet Preparations
Journal of Dairy Science, 1989 Abstract Fractionation on a DEAE-Sephadex A-50 column was used to study the degradation of microbial rennets derived from Mucor miehei . A comparison was made between the crude culture filtrate, derived from the growth of the microorganism in submerged culture condition on wheat bran medium, and commercial preparation Marzyme and Rennilase.
Mark Johnson +2 more
openaire +3 more sources
Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase [PDF]
International Journal of Dairy TechnologyResearch was conducted to investigate if ripened cheese can be manufactured from pasteurized camel milk with calf rennet. A further aim was to examine the texture modifying effect of microbial transglutaminase at different rennet concentrations. Ripened cheese samples were analysed for physical–chemical characteristics including colour, texture and ...
Lívia Darnay +6 more
openaire +2 more sources