Results 1 to 10 of about 23,412 (305)
Acid and rennet gelation properties of sheep, goat, and cow milks: Effects of processing and seasonal variation [PDF]
Journal of Dairy Science, 2023 : Gelation is an important functional property of milk that enables the manufacture of various dairy products. This study investigated the acid (with glucono-δ-lactone) and rennet gelation properties of differently processed sheep, goat, and cow milks ...
Siqi Li +4 more
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Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk [PDF]
Journal of Dairy Science, 2022 : Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae.
Fang Wang, Wanning Fan, Shiyu Tian
doaj +3 more sources
Foods, 2023 Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions.
Michael Steven Bravo Bolívar +4 more
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Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels
Molecules, 2021 The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of
Małgorzata Pawlos +2 more
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A regenerated fiber from rennet-treated casein micelles [PDF]
Colloid and Polymer Science, 2021 Casein as the major protein of milk is a promising protein source for biopolymer fibers. Current casein-based fibers are fabricated by dissolving caseins in alkaline media and wet spinning in a coagulation bath containing harsh chemicals. In milk, casein
Sebastian Thill +3 more
semanticscholar +2 more sources
Effect of coagulants on physiochemical properties, texture, color and microstructure characterization of cow milk cheese [PDF]
Food Chemistry: XCheese is a globally significant dairy product, with production increasing due to high consumer demand. As a nutrient-rich food, it provides essential nutrients for human health.
Azra Akbar +3 more
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Fermentation, 2022 Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper investigated the influence of enzyme concentration (0.01–
Marina Hovjecki +4 more
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Journal of Animal Science and Technology, 2021 The aims of this study were to develop a milk protein-based probiotic delivery system using a modified rennet-induced gelation method and to determine how the skim milk powder concentration level and pH, which can ...
Ho-Kyung Ha +4 more
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Changes of quality of rennets during storing [PDF]
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 +4 more
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Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure. [PDF]
Journal of Dairy Science, 2019 This study characterized the coagulation properties and defined the cutting window (CW; time between storage modulus values of 35 and 70 Pa) using rheometry for milk standardized to 4, 5, or 6% protein and set at 28, 32, or 36°C.
Ram R Panthi +5 more
semanticscholar +3 more sources