Results 181 to 190 of about 4,937 (237)

Comparisons between the electrophoretic pattern and textural assessment of aged Cheddar cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L)

International Dairy Journal, 1994
The set-to-cut time, rennet concentration and set temperature were varied during the commercial manufacture of Cheddar cheese in nine Damrow cheese vats on each of three consecutive days. In addition, in two separate pilot plant trials, the setting conditions and coagulant type (calf rennet or Rennilase) were varied during early and mid-season ...
Keith A. Johnston, Frank P. Dunlop, Christina J. Coker, Sharon M. Wards   +3 more
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Antibacterial activity of bovine milk lactoferrin and its hydrolysates prepared with pepsin, chymosin and microbial rennet against foodborne pathogen Listeria monocytogenes

International Dairy Journal, 2015
Abstract Lactoferrin is an iron binding glycoprotein that contains antimicrobial peptides in its structure, which are released when hydrolysed by proteases. The antibacterial activity of bovine lactoferrin, its hydrolysates obtained with pepsin, chymosin and microbial rennet, and bovine whey fractions, has been assayed against Listeria monocytogenes
D. Ripolles, S. Harouna, J.A. Parrón, M. Calvo, M.D. Pérez, J.J. Carramiñana, L. Sánchez   +6 more
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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
openaire   +1 more source

Method for Thermal Destabilization of Microbial Rennet

Enzyme and Microbial Technology, 1987
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Effect of fermentation time and acid casein concentration as nitrogen source on microbial rennet production

Journal of Dairy Research, 2020
AbstractWe evaluated the effects of fermentation time and acid casein content on the microbial rennet obtained by solid-state fermentation using wheat bran as the carbon source. The experiments used two fermentation times (72 and 96 h), while acid casein content was 1.5, 2.0, 2.5, and 3.0 g.
Héctor A, Fileto-Pérez, Luis G, Montoya-Ayón, Esther, Soto-García, Jesús B, Páez-Lerma, Nicolás O, Soto-Cruz, Blanca E, García-Caballero, José G, Rutiaga-Quiñones   +6 more
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Effect of microbial rennets on meat protein fractions

Journal of Agricultural and Food Chemistry, 1986
Analyse des produits d'incubation de protease de Mucor miehei ou Endothia parasitica avec des fractions myofibrillaires, sarcoplasmiques ou de tissu conjonctif extraites de viande de boeuf. Les resultats montrent que l'utilisation des proteases de M.
Anne L. Cronlund, John H. Woychik
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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.
M S, Thakur, N G, Karanth, K, Nand
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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.
Belén García-Gómez, Lourdes Vázquez-Odériz, Nieves Muñoz-Ferreiro, Ángeles Romero-Rodríguez, Manuel Vázquez   +4 more
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Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties

International Journal of Dairy Technology, 2020
The aim of this study was to evaluate the consumer acceptance and preference of a novel cheese coagulated with vegetal rennet and microbial transglutaminase (V + TG) as an alternative for lacto‐vegetarian consumers. The evolution of the sensory and instrumental parameters throughout the storage time was studied.
Belén García‐Gómez, Mª Lourdes Vázquez‐Odériz, Nieves Muñoz‐Ferreiro, Mª Ángeles Romero‐Rodríguez, Manuel Vázquez   +4 more
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Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor miehei

Journal of Food Science, 1999
ABSTRACT Production of microbial rennet, a milk clotting enzyme, from a commercial strain of Mucor miehei (NRRL 3420) was investigated in a continuously fed fermenter system for prolonged periods.
S. Seker, H. Beyenal, A. Tanyolaç
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