Results 171 to 180 of about 4,937 (237)

Sensory Quality, Volatile Compounds, and Physical Properties of Sheep's Milk Cheese with Herbs (Allium ursinum L.). [PDF]

Molecules
Pluta-Kubica A, Najgebauer-Lejko D, Domagała J, Lakatošová J, Šnirc M, Golian J.   +5 more
europepmc   +1 more source

Decarboxylase activity of the non-starter lactic acid bacterium Loigolactobacillus rennini gives crack defects in Gouda cheese through the production of γ-aminobutyric acid. [PDF]

Appl Environ Microbiol
Decadt H, Vermote L, Díaz-Muñoz C, Weckx S, De Vuyst L.   +4 more
europepmc   +1 more source

Feeding Dairy Goats Dehydrated Orange Pulp Improves Cheese Antioxidant Content. [PDF]

Vet Sci
Guzmán JL, Zarazaga LÁ, Martín-García AI, Delgado-Pertíñez M.   +3 more
europepmc   +1 more source

Detection, Identification, and Diffusion of Yeasts Responsible for Structural Defects in Provolone Valpadana PDO Cheese Using Multiple Research Techniques. [PDF]

Foods
Zago M, Bonvini B, Rossetti L, Povolo M, Ballasina L, Pisani VE, Tidona F, Giraffa G.   +7 more
europepmc   +1 more source

Preparation, Characterization, and Mechanism of Hypoglycemic Action of a Goat Casein Peptide Delivery System Involving DPP-IV Inhibition and GLP-1 Release. [PDF]

Foods
Du X, Niu W, Wang H.
europepmc   +1 more source

Microbial transglutaminase in food biotechnology: from biochemical mechanisms to industrial applications. [PDF]

Appl Microbiol Biotechnol
Kieliszek M.
europepmc   +1 more source

Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities. [PDF]

J Food Sci
Martín-Del-Campo ST, Pérez-Alva A, Baigts-Allende DK.   +2 more
europepmc   +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
Mehdi Varidi
exaly   +3 more sources

Toxicity studies on a microbial rennet

Food and Cosmetics Toxicology, 1972
Abstract A 90-day toxicity study was carried out with a microbial rennet, derived from Mucor pusillus Lindt. This material was incorporated in the diet at dose levels of 1250 and 12,500 ppm. Compared with controls given the basic diet alone, food intake and growth were increased, but no effect on feed efficiency was found.
M J, van Logten, E M, den Tonkelaar, R, Kroes, G J, van Esch   +3 more
openaire   +3 more sources

Characteristics of Miniature Cheddar‐Type Cheese Made by Microbial Rennet from Bacillus amyloliquefaciens : A Comparison with Commercial Calf Rennet

Journal of Food Science, 2014
Abstract Miniature Cheddar‐type cheeses were produced using microbial rennet from Bacillus amyloliquefaciens (milk‐clotting enzyme [MCE]) or calf rennet (CAR). With the exception of pH, there were no significant differences in gross composition between MCE‐cheese (MCE‐C) and
Zhigang, An, Xiaoling, He, Weidong, Gao, Wei, Zhao, Weibing, Zhang   +4 more
openaire   +3 more sources