Results 91 to 100 of about 7,312 (169)
Jurnal Pangan dan Agroindustri, 2014 Keju merupakan produk susu yang bergizi tinggi karena kandungan proteinnya yang cukup tinggi. Pada umumnya keju dibuat dari susu sapi dengan proses penggumpalan menggunakan enzim rennet yang diperoleh dari lambung anak sapi yang harganya semakin hari ...
Muhamad Tommy Adrian +3 more
doaj
Immobilization of animal rennet.
, 1982 Rennet was immobilized on porous glass beads (50-100 mesh) using diazotization [Paquot et al., DSA 38, 5851], TiCl4 [Barker et al., Process Biochemistry (1971) 5, 11], glutaraldehyde [Stanley & Olson, Journal of Food Science (1974) 39, 660] or ...
Paquot, Michel +3 more
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Eating of curds and whey: rennet in ancient medicine
, 2013 Last month, I examined the issue of ‘curdled milk in the breast’ in Greek and Roman medicine. The texts I quoted all used the words ‘cheesy’ (turōdēs) or ‘to make cheesy’ (turoō) – they did not refer to rennet (putia), the curdling agent in cheese making.
laurencetotelin
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QUALITY OF RENNET FROM RABBIT STOMACH DURING COLD AND FROZEN STORAGE
, 2013 Problems in cheese production in Indonesia is the use of milk coagulating enzymes (rennet) for the curd formation, which is still imported. Stomach rabbit is waste of rabbit slaughtering can be used as an alternative in the cheese production ...
Nurliyani, Nurliyani +2 more
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The effect of rennet on cheese quality [PDF]
, 2017 Za mleko, ki ga želimo predelati v sir, veljajo glede kakovosti še ostrejše zahteve kot za mleko, ki ga predelujemo v konzumno mleko. Sestavine mleka morajo oblikovati takšne fizikalno-kemijske lastnosti, ki dopuščajo normalno usirjanje, hkrati pa ...
Pušnik, Anja
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Manufacture of cheddar cheese with the milk clotting enzyme from Ficus carica (Vegetable rennet).
, 1961 The manufacture of cheddar cheese with milk-clotting enzyme from Ficus carica (vegetable rennet) is described. The proximate composition of such cheese compared well with that of cheese made with animal rennet.
Krishnaswamy, M. A. +3 more
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Proteolytic activities of animal rennet on ovine casein
, 2004 The aim of this study was to compare the proteolytic activity by incubating whole ovine casein with 6 industrial (liquid and paste) and two traditional (paste) rennet preparations from calf, lamb and kid.
MAURIELLO, ROSALBA +5 more
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, 1991 The characteristics of La Serena cheese produced using animal rennet in place of the traditional vegetable rennet were evaluated. Total solids, fat and total N were higher in whey from animal rennet than in whey from vegetable rennet.
Medina, Milagros +4 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
doaj
Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
, 2004 It is generally believed that enzymes in rennet are largely denatured by cooking during the manufacture of hard cheese. However, typical products of rennet action on αs1-casein have been detected in these varieties.
McSweeney. P.L.H +3 more
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