Results 91 to 100 of about 23,412 (305)

Studies on rennet

Nihon Chikusan Gakkaiho, 1954
1) Electrophoretic ally pure α-casein, prepared by the urea method of Hirr et al., was used for the substrate in this experiment. This a-casein was hydrolyzed with the rennin prepared from the dialyzed solution of crystalline rennin by drying in vacuo. This rennin was also pure electrophoretic ally.
MASAYOSHI OHEDA, KYOSUKE KASAI
openaire   +2 more sources

Effects of high-pressure processing (HPP) on the microbiological, physicochemical and sensory properties of fresh cheeses : a review [PDF]

, 2009
High pressure processing (HPP) is an increasingly popular food processing method that offers great potential within the food industry. The drive to use HPP is to provide minimally processed foods which are safe and have extended shelf-life that rival ...
Okpala, Charles, Piggott, John, Schaschke, Carl   +2 more
core  

Reduction of Mycobacterium avium ssp. paratuberculosis in colostrum : development and validation of 2 methods, one based on curdling and one based on centrifugation [PDF]

, 2017
The aim of this study was to develop and validate 2 protocols (for use on-farm and at a central location) for the reduction of Mycobacterium. avium ssp. paratuberculosis (MAP) in colostrum while preserving beneficial immunoglobulins (IgG).
De Bleecker, K, De Block, J, Goossens, K, Herman, L, Heyndrickx, Marc, Rasschaert, G, Vandaele, L, Verhegghe, Marijke, Vlaemynck, G   +8 more
core   +2 more sources

Trace Metal Contamination and Health Risk Assessment in Traditional Egyptian Soft Cheeses: A Food Safety Perspective

Food Safety and Health, Volume 3, Issue 4, Page 693-712, October 2025.
This study evaluates trace metal concentrations in traditional Egyptian soft cheeses and assesses associated health risks using chemometric and toxicological approaches. Findings confirm the safety of these cheeses, with all risk indices within acceptable limits, supporting the need for continued monitoring to ensure food quality and consumer ...
Hani S. Abdelmontaleb, Doha A. Abdelmeged, Shaima M. Hamdy, Warda M. A. Ebid   +3 more
wiley   +1 more source

Some quality characteristics of animal rennets [PDF]

Eurasian Journal of Veterinary Sciences
In this research, microbiological and chemical qualities of 20 animal liquid rennet samples, used for che-esemaking in dairy plants in Konya region were determined.
K. Kaan Tekinşen, Gürkan Uçar, İ. Erim Köseoğlu   +2 more
doaj  

Optimization of a portable NIR device for the optical supervision of milk coagulation process [PDF]

, 2011
The coagulation of milk is the fundamental process in cheese-making, which is based on a gel formation as consequence of physicochemical changes taking place in the casein micelles.
Barreiro Elorza, Pilar, Chamorro Valencia, M. Concepcion, Correa Hernando, Eva Cristina, Moreno Lucas, Beatriz   +3 more
core   +1 more source

The Identification of Potential Nutritional and Sensory Markers for the Authentication of an Innovative Canestrato Cheese Based on Plant-Derived Rennet

Dairy
Plant-derived rennet sources have been recognized as effective alternatives to traditional animal-derived rennet in cheese processing, producing various cheeses for vegetarians and Halal consumers.
Federica Litrenta, Vincenzo Lopreiato, Angela Giorgia Potortì, Vincenzo Lo Turco, Cinzia L. Randazzo, Vincenzo Nava, Carmelo Cavallo, Rossana Rando, Giuseppa Di Bella, Luigi Liotta   +9 more
doaj   +1 more source

Estimates of heritability and genetic correlations for milk coagulation properties and individual laboratory cheese yield in Sarda ewes

Animal, 2017
Objective of this study was to estimate genetic parameters of milk coagulation properties (MCPs) and individual laboratory cheese yield (ILCY) in a sample of 1018 Sarda breed ewes farmed in 47 flocks. Rennet coagulation time (RCT), curd-firming time (k20)
A. Puledda, G. Gaspa, M.G. Manca, J. Serdino, P.P. Urgeghe, C. Dimauro, R. Negrini, N.P.P. Macciotta   +7 more
doaj   +1 more source

Estimation of genetic parameters for production, composition and processability of milk from dairy sheep in a New Zealand flock

New Zealand Journal of Agricultural Research, Volume 68, Issue 5, Page 1107-1124, October 2025.
ABSTRACT This paper aimed to estimate the heritability and genetic correlations for processability (milk coagulation properties, cheese yield, and heat stability), milk production, and milk composition of dairy sheep in a New Zealand flock. Test‐day records from 169 ewes were obtained during the 2021–2022 season. Heritability estimates for yield traits
Ana Carolina Marshall, Nicolas Lopez‐Villalobos, Simon M. Loveday, Mike Weeks, Warren McNabb   +4 more
wiley   +1 more source

Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant

Foods, 2020
Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic ...
Andrea Serra, Giuseppe Conte, Leonor Corrales-Retana, Laura Casarosa, Francesca Ciucci, Marcello Mele   +5 more
doaj   +1 more source