Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase [PDF]
International Journal of Dairy TechnologyResearch was conducted to investigate if ripened cheese can be manufactured from easily accessible powder camel milk with calf rennet. A further aim was to examine the texture‐modifying effect of commercially available microbial transglutaminase preparations (Activa YG, Probind CH) at different rennet concentrations.
Lívia Darnay +6 more
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Journal of Dairy Science, 1965 Abstract The action of rennets prepared from animal (cow and buffalo), vegetable, and microbial sources was studied on caseins from cow and buffalo milks, using the casein-agar gel diffusion technique. Both cow and buffalo rennets were observed to form two concentric precipitated zones while diffusing through an agar plate containing 1% whole casein ...
N C, GANGULI, V R, BHALERAO
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Properties of Rennet Gels from Retentate Produced by Cold Microfiltration of Heat-Treated and Microfiltered Skim Milk [PDF]
FoodsThis 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 +3 more
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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]
MicrobiomeBackground 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 +6 more
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European Journal of Nutrition & Food SafetyCheese has been a part of the human diet for centuries. In ancient times, it served as a concentrated milk product that offered a longer shelf life. Its significant levels of fat and protein made cheese an energy-dense and nutritious food ideal for our industrious ancestors.
Pratiksha Deshmukh +5 more
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The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study [PDF]
FoodsIn the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good ...
Barbara Sionek +11 more
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Dairy Science & Technology, 2012 In order to determine the technological suitability of vegetable coagulants for the manufacture of cheeses, two different aqueous extracts from cardoon (Cynara cardunculus subsp. flavescens and C. cardunculus subsp. cardunculus) and microbial coagulant (Mucor miehei) were compared with calf rennet.
García, +6 more
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Effect of Freeze-Dried Camel Rennet Extract on Coagulation of Camel–Goat Milk Mixture and Characterization of the Cheese Obtained [PDF]
FoodsThis study aims at the use of freeze-dried camel rennet extract (FDCR) in the manufacture of fresh cheeses from a mixture of camel and goat milk in comparison with the microbial coagulating agent (FDMC).
Biya Bouras +6 more
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