Results 41 to 50 of about 6,179,714 (184)
THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES
Пищевые системы, 2020 The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied.
D. S. Myagkonosov +4 more
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Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species
Foods, 2020 Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients).
Massimo Mozzon +5 more
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Biotecnología en el Sector Agropecuario y Agroindustrial, 2021 The milk-clotting enzymes used in the production of semi-matured and matured cheeses, can influence the metabolic processes that occur during maturation.
Angélica María García Torres +3 more
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Rennet - Clotting Properties and Starter Activity on Milk Acidified with Carbon Dioxide
Journal of Food Protection, 1993 The influence of acidification with CO2 on starter activity, rennet clotting properties, and cheese yield have been studied. Results obtained with lactic acid-treated milk were compared with those obtained with CO2-treated milks. CO2-treated samples showed lower acidification by starter than lactic acid-treated samples. The higher final pH values found
Calvo, Marta M. +2 more
openaire +3 more sources
METALLOPROTEASE FROM THE CULTURAL LIQUID OF Pleurotus osreatus [PDF]
Biotechnologia Acta, 2019 The aim of this work was to identify and to study physical and chemical properties of the enzyme preparation which was obtained from the cultural liquid of Pleurotus ostreatus.
Sakovich V. V. +6 more
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High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development. [PDF]
PLoS ONE, 2015 This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine pepsin (proteolytic and milk-clotting activities), and the consequences of using the processed enzyme in milk coagulation and gel formation (rheological ...
Bruno Ricardo de Castro Leite Júnior +2 more
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Extracellular Vesicles in Human Milk
Pharmaceuticals, 2021 Milk supports the growth and development of infants. An increasing number of mostly recent studies have demonstrated that milk contains a hitherto undescribed component called extracellular vesicles (EVs).
Yong Hu +2 more
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Dairy, 2021 The aim of the present study was to assess the effects of different flow-through heat treatments—68, 73, 78, 85, 100 °C for 16 s—applied to in-line homogenized goat and sheep milk.
Golfo Moatsou +6 more
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Journal of Dairy Science, 2023 : Milk-clotting enzyme (MCE) is the essential active agents in dairy processing. The traditional MCE is mainly obtained from animal sources, in which calf rennet is the most widely used in cheese industry. Traditional MCE substitute is becoming necessary
Yao Zhang +7 more
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PROTEOLYTIC AND MILK CLOTTING ACTIVITY OF FRACTIONATED PROTEIN OF CITRULLUS LANATUS [PDF]
, 2015 Objective: The objective of the present investigation was to evaluate milk clotting activity as well as proteolytic activity of protein fractions of seeds of Citrullus lanatus.Methods: Storage proteins were extracted by differential solubility, and their
Dash, Priyanka, Ghosh, Goutam
core +1 more source