Results 41 to 50 of about 4,937 (237)

Animal rennets as sources of dairy lactic acid bacteria [PDF]

, 2014
The microbial composition of artisan and industrial animal rennet pastes was studied by using both culture-dependent and -independent approaches. Pyrosequencing targeting the 16S rRNA gene allowed to identify 361 operational taxonomic units (OTUs) to ...
Cruciata, M, De Filippis, F, Ercolini, D, La Storia, A, Mancuso, I, MOSCHETTI, Giancarlo, Sannino, C, Scatassa, ML, SETTANNI, Luca   +8 more
core   +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

Mixing sweet cream buttermilk with whole milk to produce cream cheese [PDF]

, 2015
peer-reviewedButtermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content.
Ahmadi, Dariush, Bahrami, Masoud, Beigmohammad, Faranak, Hosseini, Fakhrisadat   +3 more
core   +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

Isolation, purification and characterization of ‎milk clotting enzyme from leaves of Portulaca ‎Oleracea (purslane) plant against animal and ‎microbial rennet in manufacturing white soft ‎cheese

المجلة العربية للعلوم الزراعية
Adel M. M Kholif, Mohamed M. El-‎Metwally, Doaa M. Mohamed   +2 more
openaire   +2 more sources

Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico [PDF]

, 2016
The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures.
Coll Araoz, Maria Victoria, Font, Graciela Maria, Gerez, Carla Luciana, Marcial, Guillermo Emilio, Nuñez, Martha Susana, Schuff, Carola   +5 more
core   +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

Calf rennet production and its performance optimization [PDF]

, 2018
Milk clotting enzymes are one of the most significant cheese making raw materials impacting and regulating milk coagulation activity. Calf rennet is one of the enzymes which extracted from suckling calf abomasum.
Balasubramanian, Nedumaran, Mamo, Asfawosen   +1 more
core   +2 more sources

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

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