Results 21 to 30 of about 1,409 (171)

INCORPORATION OF UNSALTED BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: II. ADMIXTURE OF BUFFALOE'S AND COW'S MILK USING LIQUID RENNET OR FORMASE. [PDF]

Journal of Food and Dairy Sciences, 2002
Incorporation of 10, 15 and 20% unsalted sour buttermilk into buffaloe's or cow's milk or into mixture of buffaloe's and cow's milk (50% : 50%) was chemically and rheologically studied.
M. lsmail, A. EI-Shazly, EI-Tahra Ammar, Y. Abdel-Kader,   +3 more
doaj   +1 more source

Changes of quality of rennets during storing

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2012
This work deals about evaluation of qualitative parameters of rennets. During the six months storing of rennets were determined following qualitative parameters: pH, rennet coagulation time, activity (strange) of rennet and dose of rennet, and finally ...
Monika Kozelková, Miroslav Jůzl, Táňa Lužová, Květoslava Šustová, Aneta Bubeníčková   +4 more
doaj   +1 more source

Safety evaluation of the food enzyme mucorpepsin from Rhizomucor miehei strain DSM 29547

EFSA Journal, 2022
The food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non‐genetically modified Rhizomucor miehei strain DSM 29547 by Chr. Hansen. The food enzyme is free from viable cells of the production organism.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (EFSA CEP Panel), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Joaquim Maia, Natalia Kovalkovicova, Simone Lunardi, Yi Liu, Andrew Chesson   +22 more
doaj   +1 more source

Safety evaluation of the thermolabile form of the food enzyme mucorpepsin from Rhizomucor miehei strain MMR 164

EFSA Journal, 2022
The food enzyme mucorpepsin (aspartic endopeptidase, EC 3.4.23.23) is produced with the non‐genetically modified microorganism Rhizomucor miehei strain MMR 164.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryskiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Sandra Rainieri, Andrew Chesson   +26 more
doaj   +1 more source

IMPACT OF ENZYMATIC PROTEIN CROSS-LINKING ON GELATION KINETICS AND MICROSTRUCTURE OF RENNET-INDUCED LOW-FAT MILK GEL [PDF]

Journal of Food and Dairy Sciences, 2013
A high potential for modifying the texture properties of casein based dairy products through protein cross-linking by microbial transglutaminase (TG) has recently attracted considerable attention.
Siv Skeie, E. Romeih
doaj   +1 more source

Influence of different milk-clotting enzymes on the process of producing soft cheeses

Пищевые системы, 2021
The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated.
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina   +4 more
doaj   +1 more source

Safety evaluation of the native and thermolabile forms of the food enzyme mucorpepsin from Rhizomucor miehei strain MMR 164

EFSA Journal, 2022
The food enzyme mucorpepsin (aspartic endopeptidase, EC 3.4.23.23) is produced with the non‐genetically modified microorganism Rhizomucor miehei strain MMR 164 by Takabio. The enzyme is chemically modified to produce a thermolabile form.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryskiewicz, Davide Arcella, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Sandra Rainieri, Andrew Chesson   +26 more
doaj   +1 more source

Pharmacological Studies on Microbial Rennet

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1964
Phar nacological studies on microbial rennet which was isolated from culture media obtained by fermentation with Mucor pussillus were performed, and the results were as follows:1) By daily oral administration, microbial rennet does not inhibit the growth of young rats, but promotes their growth by a certain dose.2) But by parenteral administration ...
ITO, Haruo, KONDO, Hiroshi, TOKUNAGA, Yukiko   +2 more
openaire   +2 more sources

Effect of some current enzymes on milk coagulation indicators

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Гжицького. Серія: Сільськогосподарські науки, 2022
Soft cheese technology involves using a significant number of enzymes involved in the circulation of milk. The market is filled with drugs of microbial origin; although they are cheaper than their counterparts made from ruminants, the demand for cheeses ...
V. Y. Bilyi, S. V. Merzlov
doaj   +1 more source

Energy density and mode of ultrasound application in fresh cow milk: Microbiological, physicochemical, and techno-functional properties [PDF]

Brazilian Journal of Food Technology
This study aimed to evaluate the application of different energy densities of high-intensity ultrasound (HIUS) on fresh cow's milk's microbial, physicochemical, and techno-functional properties.
Miguel Angel Solano-Cornejo, Meliza Lindsay Rojas   +1 more
doaj   +1 more source