Results 11 to 20 of about 590,057 (191)

Influence of diet and of lamb slaughtering age on the coagulating properties of rennet paste

Italian Journal of Animal Science, 2010
Rennet composition varies along with several factors such as source (animal species, herbage, microbial and genetic), physical state (liquid, powder and paste), enzymatic composition (chymosin/ pepsin ratio, lipolitic enzymes).
M. Albenzio, R. Marino, M. Caroprese, F. D’Angelo, A. Santillo   +4 more
doaj   +2 more sources

Effects of calf rennet, and microbial and plant coagulants on rheological properties of milk for Grana Padano PDO cheese production [PDF]

International Dairy Journal
The effects of calf rennet, and microbial and plant coagulants on milk coagulation properties (MCP) measured through lactodynamographic analysis were investigated.
Massimo De Marchi, Mauro Penasa, Giovanni Niero   +2 more
exaly   +3 more sources

Microbiological indicators of cottage cheese using different rennet leavens [PDF]

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Rennet cheeses occupy an important place in the diets of the population of Ukraine. The technology of cheese production depends both on the quality of raw materials and on the quality of the enzymes used to curdle milk. Therefore, the study of the effect
V. V. Bila, H. V. Merzlova, V. Y. Bilyi, S. V. Merzlov, Y. O. Mashkin   +4 more
doaj   +2 more sources

Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making

Applied Sciences
Cheese production is an ancient practice to preserve a perishable food, such as milk, for a long time. The first step of cheese processing involves the addition of rennet, which contains the enzymes necessary for the hydrolysis and coagulation of the ...
Severina Pacifico, Emilia Caputo, Simona Piccolella, Luigi Mandrich   +3 more
doaj   +2 more sources

Milk-Clotting Protease From <i>Bacillus stercoris</i>NCCP-3139: A Potential Microbial Rennet for Cheese Production. [PDF]

Food Sci Nutr
A milk‐clotting protease from Bacillus stercoris NCCP‐3139 was isolated from soil and purified via ammonium sulfate precipitation and sequential chromatographic techniques, yielding a homogeneous enzyme confirmed by SDS–PAGE. The protease exhibited high catalytic selectivity, with a marked increase in milk‐clotting‐to‐proteolytic activity ratio (50–550)
Sibtain M, Qurtam AA, Javaria S, Murtaza G, Al-Zharani M, Ain NU, Chaman S, Nasr FA, Zaman A.   +8 more
europepmc   +2 more sources

Comparison of quality properties of powder milk-based camel cheese depending on calf rennet concentration and microbial transglutaminase

International Journal of Dairy Technology
Research 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, József Surányi
exaly   +2 more sources

OPTIMIZATION OF UTILIZATION OF CALF RENNET AND ADULT BOVINE RENNET MIXTURES IN DOMIATI CHEESE MAKING [PDF]

Journal of Food and Dairy Sciences, 2012
 Calf rennet has been used in Domiati cheese making for long times. Calf rennet is traditionally obtained from slaughtered calves. However, due to shortage of meat, calves were recommended to be fattened for two years. This cause a sharp decrease of calf
Dina Amer, Samar Aly, M. Salam, M. El-Hawary   +3 more
doaj   +1 more source

Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023
Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and microorganisms.
I. V. Kholodenko, V. V. Bila, V. Yu. Bilyi, Y. O. Mashkin   +3 more
doaj   +1 more source

FACTORS AFFECTING RETENTION OF RENNET IN CURD [PDF]

Journal of Food and Dairy Sciences, 2009
The residual of calf (CR) and microbial rennet (MR) in curd playing a role in cheese ripening, depending on quantity of residual rennet retained in the curd – The effect of CaCl2, NaCl, pH and rennet concentration on retention of rennet was studies.
A. M. Abd El-Daiem, F. M. Abbas, A. G. Mohamed, Amira M. El- Kholy   +3 more
doaj   +1 more source

Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review

Foods, 2023
Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions.
Michael Steven Bravo Bolívar, Federica Pasini, Silvia Marzocchi, Cesare Ravagli, Paola Tedeschi   +4 more
doaj   +1 more source