Results 1 to 10 of about 1,409 (171)

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, Tariq Aziz
exaly   +4 more sources

Effects of animal rennet, fermentation-produced chymosin, and microbial coagulants on bovine milk coagulation properties

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, Dario Casali, Andrea Summer, Elena Mariani, Edward Concar, Suzanne Lantz, Jonathan Goodwins, Claudio Cipolat-Gotet   +7 more
doaj   +6 more sources

Effect of coagulants on physiochemical properties, texture, color and microstructure characterization of cow milk cheese [PDF]

Food Chemistry: X
Cheese 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, Muhammad Ikram Nabeel, Amna Jabbar Siddiqui, Syed Ghulam Musharraf   +3 more
doaj   +2 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.
Juan Antonio Rendón-Huerta, Alejandra Rodríguez-Gallegos, Juan Ángel Morales-Rueda, Juan Carlos García-López, Gregorio Álvarez-Fuentes, Luis Octavio Negrete-Sánchez, Héctor Aarón Lee-Rangel   +6 more
doaj   +2 more sources

Milk‐Clotting Protease From Bacillus stercoris NCCP‐3139: A Potential Microbial Rennet for Cheese Production [PDF]

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
A milk‐clotting protease from Bacillus stercoris NCCP‐3139 was isolated from soil and purified via ammonium sulfate precipitation and sequential chromatographic techniques, yielding a homogeneous enzyme confirmed by SDS–PAGE. The protease exhibited high catalytic selectivity, with a marked increase in milk‐clotting‐to‐proteolytic activity ratio (50–550)
Muhammad Sibtain, Ashraf Ahmed Qurtam, Sadaf Javaria, Ghulam Murtaza, Mohammed Al‐zharani, Noor‐ul Ain, Sadia Chaman, Fahd A. Nasr, Ali Zaman   +8 more
wiley   +2 more sources

A Novel Chymotrypsin-like Protease from Trichoderma koningii FFT13 with Efficient Milk-Clotting Activity [PDF]

Foods
Proteases, 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, Andreza Heloiza da Silva Gonçalves, Jeniffer Mclaine Duarte de Freitas, Josiel Santos do Nascimento, Luciano Aparecido Meireles Grillo, Melissa Fontes Landell, Hugo Juarez Vieira Pereira   +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, Gustavo Monteiro de Oliveira, Eloizio Julio Ribeiro, Rubens Monti, Jonas Contiero   +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]

Foods
This 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, Ecaterina-Teodora Chirea, Emanuela-Cătălina Ionetic, Silvia-Simona Grosu-Tudor, Medana Zamfir   +4 more
doaj   +2 more sources

Properties of Rennet Gels from Retentate Produced by Cold Microfiltration of Heat-Treated and Microfiltered Skim Milk [PDF]

Foods
This study investigated the production of rennet gels from β-casein-depleted retentates obtained through cold microfiltration (MF) of skim milk (SM) that was treated beforehand to ensure microbial safety. The treatments included thermization (65 °C, 20 s)
Jarosław Kowalik, Justyna Tarapata, Adriana Lobacz, Justyna Zulewska   +3 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]

Microbiome
Background 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, Min Yap, Fiona Crispie, Gustavo Amores, Cathy Lordan, Mailo Virto, Paul D. Cotter   +6 more
doaj   +2 more sources