Results 61 to 70 of about 590,057 (191)

Application of small amplitude oscillatory rheology measurements for estimating residual rennet activity in rennet whey

, 2022
The relationship between (very low) rennet activity (RA) levels and rennet coagulation time (RCT) is non-linear, and its determination is time consuming, with accuracy depending on an objective RCT. Here, RCT was determined by small amplitude oscillatory
Vasiljevic, Todor, Huppertz, Thom, Kayihura, Joseph F.   +2 more
core   +1 more source

Encapsulation of rennet in natrium sodium microspheres

, 2023
Sirilo je pripravak enzima životinjskog, biljnog ili mikrobnog porijekla koji se koristi u proizvodnji sira za koagulaciju mlijeka. Prirodno sirilo životinjskog porijekla se koristi već stoljećima, no povećane potrebe za sirilom u prošlom stoljeću ...
Aničić, Ana-Marija
core   +2 more sources

Textural changes during ripening in Cheddar cheese made from cow milk: soy milk blends using microbial rennet.

, 1996
Textural and physicochemical properties of Cheddar cheese made from cows' milk using calf and microbial rennets or microbial rennet alone and from cows' milk:soymilk blends (95:5, 90:10, 85:15, 80:20, 75:25) using microbial rennet were studied.
Meenakshi, Singh, Verma, N. S.
core   +1 more source

Safety evaluation of an extension of use of the food enzyme phospholipase A1 from the genetically modified Aspergillus niger strain NZYM‐FP

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme phospholipase A1 (phosphatidylcholine 1‐acylhydrolase, EC 3.1.1.32) is produced with the genetically modified Aspergillus niger strain NZYM‐FP by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in one food manufacturing process.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

Mljekarstvo, 2012
Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on the
Ufuk Eren-Vapur, Tulay Ozcan
doaj  

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, Volume 2, Issue 2, Page 274-284, June 2026.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

Changes in organoleptic quality during ripening of cheese made from cows and soya milk blends, using microbial rennet.

, 1995
Sensory properties of Cheddar cheeses made from blends of cows' milk and soymilk were compared. Cows' milk:soymilk ratios used were 95:5, 90:10, 85:15, 80:20 and 75:25.
Rani, M., Verma, N. S.
core   +1 more source

Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking—A review

Journal of Dairy Science
: There is a growing number of scientific reports on the production and extraction of new alternatives for milk-clotting enzymes (MCE), as a result of the growing demand for cheese and the limited availability of rennet.
Patryk Wiśniewski, Monika Małkowska-Kowalczyk, Adriana Łobacz, Anna Zadernowska, Justyna Żulewska   +4 more
doaj   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study

Foods
In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good ...
Barbara Sionek, Anna Okoń, Anna Łepecka, Dorota Zielińska, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Marcelina Karbowiak, Piotr Szymański, Zbigniew J. Dolatowski, Danuta Kołożyn-Krajewska   +11 more
doaj   +1 more source