Results 31 to 40 of about 1,409 (171)

UTILIZATION OF SALT WHEY FROM EGYPTIAN RAS (CEPHALOTYRE) CHEESE IN MICROBIAL MILK CLOTTING ENZYMES PRODUCTION [PDF]

Journal of Food and Dairy Sciences, 2012
Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. Mucor pusillus QM 436 was identified to produce the highest milk-clotting activity during screening of 19 fungal strains.
Azza Ismail, W. El-Desoki, Y. Bahr, M. El-Hofi, E. El - Tanboly   +4 more
doaj   +1 more source

Structural and Mechanical Characteristics of Fermented Whipped Dairy Products [PDF]

Техника и технология пищевых производств, 2020
Introduction. Whipped dairy products can be used both as finished and semi-finished products in confectionery industry. Therefore, this sphere constantly requires new technologies. A wide range of additives, stabilizers, and structure-forming agents make
Podlegaeva T., Kostina N.
doaj   +1 more source

Monitoring the Degradation of Commercial Microbial Rennet Preparations

Journal of Dairy Science, 1989
Abstract Fractionation on a DEAE-Sephadex A-50 column was used to study the degradation of microbial rennets derived from Mucor miehei . A comparison was made between the crude culture filtrate, derived from the growth of the microorganism in submerged culture condition on wheat bran medium, and commercial preparation Marzyme and Rennilase.
Mark Johnson, Wayne Levadoux, Gérald André   +2 more
openaire   +2 more sources

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 6905-6920, September 2026.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Evaluation of different sources of carbon and nitrogen in the production of rennet from Mucor miehei

Revista Facultad de Ingeniería Universidad de Antioquia, 2013
The kinetics of biomass production and rennet from fungi Mucor miehei using culture media with alternative substrates as a source of carbon and nitrogen was studied in order to improve the enzymatic activity.
Claudia Sánchez, Natalia Gómez, Adriana Osorio   +2 more
doaj   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

EFFECT OF MICROBIAL TRANSGLUTAMINASE TREATMENT ON SOFT CHEESE PROPERTIES [PDF]

Mesopotamia Journal of Agriculture, 2009
Microbial transglutaminase (MTGase) was isolated from the bacteria Streptoverticillium mobaraense and used to improve the yield and properties of soft cheese manufactured from cow milk by enhancing the cross-linking reaction among milk proteins.
Waleed A. Mahmood
doaj   +1 more source

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

Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.
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.
Tahereh Mohammadabadi, Siamak Amindavar, Morteza Chaji   +2 more
wiley   +1 more source

Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese

Applied Sciences, 2020
This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a ...
Magdalena Michalak, Katarzyna Skrzypczak, Maciej Nastaj, Konrad Terpiłowski, Tomasz Skrzypek, Adam Waśko, Magdalena Polak-Berecka   +6 more
doaj   +1 more source

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

Microorganisms, 2023
Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from Cynara cardunculus L.
Giorgia Rampanti, Luca Belleggia, Federica Cardinali, Vesna Milanović, Andrea Osimani, Cristiana Garofalo, Ilario Ferrocino, Lucia Aquilanti   +7 more
doaj   +1 more source