Effects of Calf Rennet, and Microbial and Plant Coagulants on Milk Rheological Properties
, 2023 Giovanni Niero +4 more
openaire +2 more sources
Evaluating Milk Coagulants from Seeds of Solanum Elaeagnifolium Plant against Animal and Microbial Rennet in Manufacturing White Soft Cheese [PDF]
Egyptian Journal of Food Science, 2022 Adel Mahmoud Kholif, Ahmed Hamed
openaire +2 more sources
The Use of Microbial Rennets in Cheese Making (in Turkish)
, 2015 Peynir yapımında süt koagulantı olarak buzağı reneti yerine kullanılmak üzere proteazlar üzerine yapılan çalışmalar son yıllarda yoğunluk kazanmıştır. Günümüzde buzağı reneti standart bir süt koagulantı olarak önemini sürdürmekteyse de, şirden mayası üretimi her yıl giderek gereksinimi karşılayamaz duruma gelmektedir.
KARAPINAR, Mehmet, ÜNLÜTÜRK, Adnan
openaire +2 more sources
Training in tools and modelling to develop risk ranking and quantitative microbial risk assessment for cheese along the Polish and Spanish food. [PDF]
EFSA JAbstract To ensure that ready‐to‐eat products are safe to eat, it is important to develop new tools to prevent and control bacterial contamination. Risk assessment has been gaining popularity in recent years and provides tools with which we can develop mathematical models for robust food safety management tools for use by health authorities, consumer ...
Sęczkowska O +4 more
europepmc +2 more sources
Behavior of Aspartic Proteases From Artichoke Flower (Cynara cardunculus L. var Scolymus) in the Hydrolysis of Buffalo Milk Casein. [PDF]
J Food SciABSTRACT The objective of this study was to assess the activity of proteases from artichoke flower extract in the enzymatic hydrolysis of casein from buffalo milk and to investigate its potential application in cheese production. Artichoke flower extract and microbial chymosin were assessed for their proteolytic activity (PA) and milk clotting activity
Onelli RRV +6 more
europepmc +2 more sources
An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics. [PDF]
Compr Rev Food Sci Food SafABSTRACT West African soft cheese (WASC) is widely consumed and nutritionally valuable across West Africa. It also sustains livelihoods, particularly among Fulani households, by providing regular income for women and strengthens household food security and autonomy. However, concerns persist about its safety and quality.
Tossou MW +5 more
europepmc +2 more sources
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 +3 more
doaj +1 more source
Natural rennet sterilisation by non-thermic methods for fresh cheese manufacture
Italian Journal of Animal Science, 2023 Natural rennet is widely used in artisanal cheese shops to produce fresh cheese with particular characteristics such flavour, in comparison to artificial rennet. This rennet is produced by the cheesemakers under non-hygienic conditions.
Juan Antonio Rendón-Huerta +6 more
doaj +1 more source