Results 121 to 130 of about 1,409 (171)

Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco Cheese. [PDF]

Foods
Pisana C, Caccamo M, Barbera M, Marino G, Serio G, Franciosi E, Settanni L, Gaglio R, Caggia C.   +8 more
europepmc   +1 more source

Use of <i>Ligilactobacillus salivarius</i> SP36 as an Adjunct Culture by an Artisan Dairy and Isolation of New Autochthonous Strains with Technological Potential for Cheesemaking. [PDF]

Foods
Jara J, Alba C, Calzada J, Largo L, Kellermann M, Rosado S, Ávila M, Garde S, Rodríguez JM.   +8 more
europepmc   +1 more source

Metataxonomic profiling of microbial communities and metabolic analyses of the traditional Spanish raw cow's milk cheese 'Casín' from manufacture to ripening. [PDF]

Front Microbiol
Rodríguez J, Suárez PR, Vázquez L, Flórez AB, Vivar-Quintana AM, Mayo B.   +5 more
europepmc   +1 more source

Association Between Herd Size and the Chemical Composition and Technological Properties of Milk Intended for Parmigiano Reggiano PDO Cheese. [PDF]

Foods
Franceschi P, Formaggioni P, Barbanti D, Gonzalez Torres YO, Scotti C, Martuzzi F.   +5 more
europepmc   +1 more source

Influence of the β-Casein Genotype of Cow's Milk (A1, A2) on the Quality and β-Casomorphin-7 (BCM-7) Content of a Semi-Hard Cheese During Production. [PDF]

Foods
Zinßius L, Keuter L, Krischek C, Jessberger N, Cramer B, Plötz M.   +5 more
europepmc   +1 more source

Optimizing Collagen Scaffolds: Microbial Rennet Extraction and Hyperspectral Quality Control

Avetisyan, Ani, Kristina Ghahramanyan, Sarvazyan, Narine, Baidyuk, Ekaterina   +3 more
openaire   +1 more source

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Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles

Food Chemistry, 2021
The milk-coagulating enzyme, rennet, is widely used in cheese making. Recently stabilization of rennet, especially in accelerated cheese ripening, has received considerable interest. As we know encapsulation is one of the enzyme immobilization methods, which could increase enzyme stability. In this study, the effects of alginate, chitosan and, CaCl2 on
Saeedeh Hosseini, Mehdi Varidi
exaly   +3 more sources

Destabilisation of microbial rennet

Biotechnology Letters, 1984
Microbial alternatives to calf rennet (Chymosin;EC 3.4.23.4) have gained inceasing popularity in the production of cheese. However, in some processes their extended proteolytic activity can result in the development of unacceptable flavours. This report demonstrates the use of an acid pre-treatment to destabilise rennet obtained from Mucor meihei ...
J. Hubble, P. Mann
exaly   +2 more sources

Rennet type and microbial transglutaminase in cheese: effect on sensory properties

European Food Research and Technology, 2019
The aim of this study was to evaluate the combined effect of coagulant type (animal rennet, vegetal rennet, microbial rennet, or recombinant chymosin) and microbial transglutaminase on sensory properties. Results show that cheese coagulated with vegetal rennet exuded the highest amount of whey.
Manuel Vazquez, Nieves Munoz Ferreiro
exaly   +2 more sources

Downstream processing of microbial rennet from solid state fermented moldy bran

Biotechnology Advances, 1993
In recent years due to acute shortage of calf-rennet, microbial rennets seem to be an effective alternative and are commercially produced. Mucor miehei was cultivated under the solid state fermentation conditions, and the moldy bran was extracted using a semicontinuous multiple contact forced percolation method.
N G Karanth
exaly   +3 more sources