Results 141 to 150 of about 1,409 (171)
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The Use of Microbial Rennets in Cheese Making (in Turkish)
2015Peynir yapımında süt koagulantı olarak buzağı reneti yerine kullanılmak üzere proteazlar üzerine yapılan çalışmalar son yıllarda yoğunluk kazanmıştır. Günümüzde buzağı reneti standart bir süt koagulantı olarak önemini sürdürmekteyse de, şirden mayası üretimi her yıl giderek gereksinimi karşılayamaz duruma gelmektedir.
KARAPINAR, Mehmet, ÜNLÜTÜRK, Adnan
openaire +1 more source
Effects of Calf Rennet, and Microbial and Plant Coagulants on Milk Rheological Properties
2023Giovanni Niero +4 more
openaire +1 more source
Advances in research on calf rennet substitutes and their effects on cheese quality
Food Research International, 2021Yuanfeng Wu, Rongfa Guan, Yao Zhang
exaly
Method for Thermal Destabilization of Microbial Rennet
Enzyme and Microbial Technology, 1987openaire +1 more source
4357357 Thermal destabilization of microbial rennet
Biotechnology Advances, 1983openaire +1 more source
2016
The possibilities of using recombinant chymosin as an alternative coagulant to commercial calf rennet in the production of white pickled cheese was investigated. For this purpose, white pickled cheese produced by using commercial calf rennet, recombinant chymosin (Aspergillus niger var. awamori) and microbial rennet (Rhizomucor miehei) were compared in
Çepoğlu, Fatma, Güler-Akın, Mutlu B
openaire +1 more source
The possibilities of using recombinant chymosin as an alternative coagulant to commercial calf rennet in the production of white pickled cheese was investigated. For this purpose, white pickled cheese produced by using commercial calf rennet, recombinant chymosin (Aspergillus niger var. awamori) and microbial rennet (Rhizomucor miehei) were compared in
Çepoğlu, Fatma, Güler-Akın, Mutlu B
openaire +1 more source
Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor miehei
Journal of Food Science, 1999Halûk Beyenal
exaly