Results 41 to 50 of about 590,057 (191)

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

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

Propriedades físicas e químicas de queijos cremosos: influência de polissacarídeos e transglutaminase [PDF]

, 2008
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.Os objetivos deste trabalho foram: avaliar a influência de polissacarídeos, nas propriedades físicas e ...
Sá, Estela Mary Fernandes de
core  

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

Proteolysis in soft cheese, studied on Meshanger cheese and cheese models [PDF]

, 1978
Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition ...
Noomen, A.
core  

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

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

Analytical Ultracentrifugation in Aotearoa: A Brief History of the Technique and its Place Among Other Tools Used to Investigate Biomolecular Interactions

Journal of the Royal Society of New Zealand, Volume 56, Issue 4, August 2026.
Analytical ultracentrifugation (AUC) is a powerful and versatile tool for studying biomolecular interactions. The purpose of this commentary is to provide foundational knowledge of the technique and its uses through the presentation of two case studies in which AUC provides key data to answer research questions.
Liam S. Turk, Zachary D. Tillett, Rebecca E. McKenzie, Sarah L. Draper, Gavin F. Painter, Renwick C. J. Dobson   +5 more
wiley   +1 more source

Microbial community development in a dynamic gut model is reproducible, colon region specific, and selective for Bacteroidetes and Clostridium cluster IX [PDF]

, 2010
Dynamic, multicompartment in vitro gastrointestinal simulators are often used to monitor gut microbial dynamics and activity. These reactors need to harbor a microbial community that is stable upon inoculation, colon region specific, and relevant to in ...
Marzorati, M., Sam Possemiers, Sahar El Aidy, Kleerebezem, M., Verstraete, Willy, Smidt, H., Marzorati, Massimo, Philippe Gérard, Rabot, S., Charlotte Grootaert, Verstraete, W., Aidy, S.F., El, Erwin Zoetendal, Hauke Smidt, Possemiers, Sam, Zoetendal, Erwin, Kleerebezem, Michiel, van der Wiele, T., Sylvie Rabot, Grootaert, C., Michiel Kleerebezem, Possemiers, S., Massimo Marzorati, Derrien, Muriel, Pieter Van den Abbeele, Tom Van de Wiele, Derrien, M.M.N., Rabot, Sylvie, Grootaert, Charlotte, van den Abbeele, P., Bruneau, A., Wiele, T., van der, Willy Verstraete, Zoetendal, E.G., El Aidy, Sahar, Gerard, Philippe, Abbeele, P., van den, Muriel Derrien, Smidt, Hauke, Van de Wiele, Tom, Gérard, P., Van den Abbeele, Pieter, Bruneau, Aurelia, El Aidy, S.F., Aurélia Bruneau   +44 more
core   +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