Results 21 to 30 of about 590,057 (191)

Dietary Supplementation of Olive Pomace in Lactating Buffaloes: Effects on Milk and Yogurt Composition and Fatty Acid Profile. [PDF]

Vet Med Sci
Olive pomace in lactating buffaloes: Fifteen lactating buffaloes were fed with 0%, 7.5%, and 15% olive pomace substituted with wheat flour for 45 days. Replacing olive pomace with wheat flour in the diet of lactating buffaloes increased milk fat, the concentration of short‐chain and unsaturated fatty acids, and conjugated fatty acids.
Mohammadabadi T, Amindavar S, Chaji M.
europepmc   +2 more sources

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

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

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

Impact of inoculum type on the microbial community and power performance of urine-fed microbial fuel cells [PDF]

, 2020
Bacteria are the driving force of the microbial fuel cell (MFC) technology, which benefits from their natural ability to degrade organic matter and generate electricity. The development of an efficient anodic biofilm has a significant impact on the power
Salar-Garcia, Maria Jose, Kurt, Halil, Halil Kurt, Kartik Chandran, Obata, Oluwatosin, Maria Jose Salar-Garcia, Chandran, Kartik, Ieropoulos, Ioannis A., Oluwatosin Obata, John Greenman, Ioannis A. Ieropoulos, Greenman, John   +11 more
core   +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