Results 101 to 110 of about 23,412 (305)

Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese

Food Science & Nutrition, 2018
Calf rennet has long been used in cheese‐making. Because of calf rennet shortage and high cost, novel proteases were needed to meet industry's increasing enzyme demand.
Selin Alihanoğlu, Demet Ektiren, Çağım Akbulut Çakır, H. Vardi̇n, Asliye Karaaslan, M. Karaaslan   +5 more
semanticscholar   +1 more source

Safety evaluation of the food enzyme chymosin from the genetically modified Trichoderma reesei strain DP‐Nyj88

EFSA Journal, Volume 23, Issue 10, October 2025.
Abstract The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Trichoderma reesei strain DP‐Nyj88 by Genencor International BV. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Ana Criado, Cristina Fernàndez‐Fraguas, Silvia Peluso, Yi Liu   +16 more
wiley   +1 more source

Incorporation of extracellular polysaccharide produced by Xanthomonas campestris into milk powders : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]

, 2003
The purpose of the research was to investigate the functional properties of milk powders following exopolysaccharide (EPS) addition to milk solutions and their subsequent spray-drying.
Sharpe, Hamish
core  

Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and effects on their emulsifying properties

Mljekarstvo, 2022
Casein, the main protein in milk, is a viable protein source for natural emulsifiers, which are frequently utilized in food emulsions. Camel milk casein powders obtained by acid and rennet coagulation were investigated and characterized using X-ray ...
Bachir Bensalah, Kamel Acem
doaj  

Neuropsychomotricity in water: A new rehabilitative tool for neruodevelop-mental disorders [PDF]

, 2018
Neuropsychomotricity in water is a rehabilitative practice that avails itself just of the liquid element, as a mediator of relationships: in water yes they upset all dynamics, be they relational, of equilibrium, of movement and perception, due to the ...
Cerroni F., Chisari M. G., D'Oro L., Di Folco A., Franco S., Gallai B., Geraci D., Lavano F., Lavano S. M., Magliulo R. M., Marotta R., Marsala G., Murabito P., Parisi L., Picciocchi E., Polito A. N., Romano P., Ruberto M., Russo D., Salerno M., Sorrentino M., Testa D., Tripi G.   +22 more
core   +1 more source

Investigation of Solubilization, Cold Gelation, and Rennet Coagulation Properties of Highly Concentrated Micellar Casein Concentrate for Use in Cheese Making

, 2021
Ying Lu
openalex   +2 more sources

Making the Animals on the Plate Visible: Anglophone Celebrity Chef Cookbooks Ranked by Sentient Animal Deaths [PDF]

, 2018
Recent decades have witnessed the rise of chefs to a position of cultural prominence. This rise has coincided with increased consciousness of ethical issues pertaining to food, particularly as they concern animals.
Lamey, Andy, Sharpless, Ike
core   +1 more source

Effect of κ-Casein Dissociation from Casein Micelles on Rennet-Induced Gelation in Reconstituted Skim Milk Powder

, 2022
Wataru Ono, Daiki Oka, Yoshihiro Asada, Tomohiro Noguchi   +3 more
openalex   +2 more sources

Comparison of the effect of different rennet enzymes on the amino acid composition and sensory parameters of Lyubitelskyi cheese

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Rennet cheeses occupy an important place in the diets of the population of Ukraine. Cheese technology depends on both the quality of raw materials and the quality of enzymes used to curdle milk.
O. Borshch, S. Narizhnyy, Y. Mashkin, I. Osipenko   +3 more
doaj   +1 more source

Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

Mljekarstvo, 2012
Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on the
Ufuk Eren-Vapur, Tulay Ozcan
doaj