Results 71 to 80 of about 1,409 (171)
Revista Facultad de Ingeniería Universidad de Antioquia, 2008 Se estudió la cinética de producción de biomasa y de renina a partir del moho Mucor miehei, utilizando medios de cultivo con sustratos alternativos como fuente de carbono y de nitrógeno, que favorecieran la actividad enzimática.
Adriana Osorio +2 more
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Microbiological Aspects Considering the Production of Nutraceutical Curd Containing Onion
Scientific Papers Animal Science and Biotechnologies, 2023 The curd is a traditional Romanian dairy product highly appreciated by the consumers. The purpose of this study was to produce and analyze from the microbiological point of view a nutraceutical curd containing onion, as a prebiotic source. The synbiotics
Anca Dumuţa +6 more
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European Journal of Nutrition & Food SafetyCheese has been a part of the human diet for centuries. In ancient times, it served as a concentrated milk product that offered a longer shelf life. Its significant levels of fat and protein made cheese an energy-dense and nutritious food ideal for our industrious ancestors.
Pratiksha Deshmukh +5 more
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Journal of Food ProtectionEurope is the largest producer and consumer of cheese, with growing interest in raw milk cheeses due to their natural qualities and unique flavor. However, the absence of pasteurization increases the risk of pathogens and biogenic amines (BAs), which can cause foodborne illnesses. This study examined the effect of two ripening temperatures (5 °C and 12
A. Szosland-Fałtyn +2 more
openaire +3 more sources
Associations between Milk Coagulation Properties and Microbiological Quality in Sheep Bulk Tank Milk
FoodsThis study conducted a seasonal analysis of bulk tank milk from 77 sheep farms to establish relationships between the concentration of major microbial groups and milk coagulation properties.
Ramón Arias +7 more
doaj +1 more source
Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese. [PDF]
J Food Sci Technol, 2019 Soltani M +3 more
europepmc +1 more source
Mutagenesis by UV and Nitrous Acid for increase of rennet production in Rhizomucor miehei
Biological Journal of Microorganism, 2014 Introduction : In this study, Mutation and Selection technique was used to increase production of Rennet (milk clotting enzyme) in Rhizomucor miehei. Mutation and Selection is a technique for microbial strain improvement in which, mutation is induced on ...
Naser Tajik +3 more
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Mljekarstvo, 2012 Ultrasonication and thermo-sonication belong to alternative, non-thermal food processing methods. The aim of this study was to investigate the influence of different ultrasound power inputs (240 W, 320 W, 400 W) without and in combination with heat pre ...
Rajka Božanić +3 more
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Mljekarstvo, 2009 The paper describes the Trapist cheese production trials in the “Mlekoprodukt” Dairy in Zrenjanin, Serbia. The cheese-making milk was produced on the “Agroklek” Dairy Farm, and Trapist cheese was manufactured using Trapist technology.
Anka Popović-Vranješ +2 more
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