Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations [PDF]
FoodsThis study aimed to evaluate the influence of low-concentration rennet on the chemical, rheological characteristics, and protein fractions of skim milk (SM) at 4 ± 1 °C. Skimmed milk (SM) was divided into four lots of 500 mL, and diluted rennet (1:10,000)
Mahmoud E A Hamouda +2 more
exaly +4 more sources
Effects and mechanisms of ultrasonic-assisted emulsification on the properties of rennet casein emulsions under low salt conditions [PDF]
Ultrasonics SonochemistryThe physical instability of rennet casein emulsions in natural systems limits their applications in low-salt products. This study was designed to investigate the effects and mechanisms of ultrasonic-assisted emulsification on the properties of rennet ...
Jie Luo +10 more
doaj +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
doaj +2 more sources
Milk-Clotting Protease From <i>Bacillus stercoris</i>NCCP-3139: A Potential Microbial Rennet for Cheese Production. [PDF]
Food Sci NutrA milk‐clotting protease from Bacillus stercoris NCCP‐3139 was isolated from soil and purified via ammonium sulfate precipitation and sequential chromatographic techniques, yielding a homogeneous enzyme confirmed by SDS–PAGE. The protease exhibited high catalytic selectivity, with a marked increase in milk‐clotting‐to‐proteolytic activity ratio (50–550)
Sibtain M +8 more
europepmc +2 more sources
Isolation and Characterization of Milk Exosomes for Use in Advanced Therapies [PDF]
BiomoleculesExosomes are cell-derived extracellular vesicles (EVs) with diameters between 30 and 120 nm. In recent years, several studies have evaluated the therapeutic potential of exosomes derived from different fluids due to their low immunogenicity and high ...
Ana Medel-Martinez +8 more
doaj +2 more sources
Effect of rennet on buffalo cheese microbiota, taste and flavor
Revista Científica, 2023 Rennet is a critical element that allows the coagulation of milk caseins, the basic process of producing cheese. Traditional cheeses (Traditional Agri-food Products - PAT) are generally produced using artisanal animal rennet. The type of rennet used for
Angela M. I. Montone +7 more
doaj +1 more source
OPTIMIZATION OF UTILIZATION OF CALF RENNET AND ADULT BOVINE RENNET MIXTURES IN DOMIATI CHEESE MAKING [PDF]
Journal of Food and Dairy Sciences, 2012 Calf rennet has been used in Domiati cheese making for long times. Calf rennet is traditionally obtained from slaughtered calves. However, due to shortage of meat, calves were recommended to be fattened for two years. This cause a sharp decrease of calf
Dina Amer +3 more
doaj +1 more source
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
doaj +1 more source
QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS [PDF]
Journal of Food and Dairy Sciences, 2009 Four batches of soft cheese (Dani cheese) were made from milk of Zaraibi (Z) and Damascus (D) goats coagulated with rennet with or without starter. Yield of fresh cheese and loss of cheese weight, as well as contents of fat, protein, acidity, pH value ...
Amera S. El-Rahmani +3 more
doaj +1 more source
FACTORS AFFECTING RETENTION OF RENNET IN CURD [PDF]
Journal of Food and Dairy Sciences, 2009 The residual of calf (CR) and microbial rennet (MR) in curd playing a role in cheese ripening, depending on quantity of residual rennet retained in the curd – The effect of CaCl2, NaCl, pH and rennet concentration on retention of rennet was studies.
A. M. Abd El-Daiem +3 more
doaj +1 more source