Change of proteolysis and sensory profile during ripening of Cheddar-style cheese as influenced by a microbial rennet from rice wine [PDF]
Food Science and Nutrition, 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.
Xiao Zhao, Dr. Tariq Aziz, Abid Sarwar
exaly +6 more sources
Natural rennet sterilisation by non-thermic methods for fresh cheese manufacture
Italian Journal of Animal Science, 2023 Natural rennet is widely used in artisanal cheese shops to produce fresh cheese with particular characteristics such flavour, in comparison to artificial rennet. This rennet is produced by the cheesemakers under non-hygienic conditions.
Hector Aarón Lee-Rangel +2 more
exaly +3 more sources
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.
Elena Mariani +2 more
exaly +6 more sources
Effect of Rennet Type on Selenium Retention and Its In-Vitro Bioaccessibility in Se-Enriched Edam Cheese: An Exploratory Study [PDF]
FoodsDairy products, particularly cheese from selenium-enriched milk, provide an effective vehicle for Se supplementation in the human diet. This study examined how coagulant type and ripening affect total Se (Setot), free selenomethionine (SeMet) formation ...
Lukáš Praus +7 more
doaj +2 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
A Novel Chymotrypsin-like Protease from Trichoderma koningii FFT13 with Efficient Milk-Clotting Activity [PDF]
FoodsProteases, enzymes that catalyze the hydrolysis of peptide bonds in peptides and proteins, have widespread industrial applications, particularly in milk coagulation for cheese production.
Jéssica Alves Nunes +6 more
doaj +2 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 +6 more sources
Screening of Functional Properties of Lactic Acid Bacteria Isolated from Animal Rennets and Their Associated Cheeses and Whey [PDF]
FoodsThis study investigated the diversity and functional potential of lactic acid bacteria isolated from traditional lamb rennet, cheese, and whey collected from seven artisanal sheep farms in southern Romania.
Iulia-Roxana Angelescu +4 more
doaj +2 more sources
Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese [PDF]
MicrobiomeBackground Numerous studies have highlighted the impact of bacterial communities on the quality and safety of raw ewe milk-derived cheeses. Despite reported differences in the microbiota among cheese types and even producers, to the best of our knowledge,
Gorka Santamarina-García +6 more
doaj +2 more sources
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, József Surányi
exaly +2 more sources