Results 11 to 20 of about 1,409 (171)

Comparison of quality properties of pasteurized 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 pasteurized camel milk with calf rennet. A further aim was to examine the texture modifying effect of microbial transglutaminase at different rennet concentrations. Ripened cheese samples were analysed for physical–chemical characteristics including colour, texture and ...
Livia Darnay
exaly   +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.
Livia Darnay
exaly   +2 more sources

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

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

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

Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese

Food ScienTech Journal, 2023
The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring.
Putri Ramadhany, Anastasia Prima Kristijarti, Graciella Lorenz Susanto, Geraldo Prajna   +3 more
doaj   +1 more source

PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN

Пищевые системы, 2022
The ratio of the milk-clotting activity (MCA) and proteolytic activity (PA) was compared for milk-clotting enzyme preparations (MEP) based on recombinant chymosin, chymosin of animal origin and microbial origin.
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova   +3 more
doaj   +1 more source

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   +1 more source

Chemical and microbial quality of whey from cow milk using calf rennet, microbial rennet, lactic acid and papaya latex

Bangladesh Journal of Animal Science, 2022
The purpose of the study was to determine the quality of whey obtained from cow milk using different types of coagulants (microbial rennet, calf rennet, lactic acid and papaya latex). The quality of whey was evaluated with the help of chemical and microbial tests.
MA Islam, S Sultana, MSI Sojib, MSR Siddiki, MF Rahman, MA Mannan, R Jahan, MS Bari   +7 more
openaire   +2 more sources