Results 101 to 110 of about 7,312 (169)

Pengaruh Penggunaan Rennet Mikroba (Rhizomucor Miehei) Terhadap Karakteristik Fisik, Kimia dan Sensoris Keju Mozzarella

Keju mozzarella merupakan keju lunak yang berasal dari italia, termasuk dalam jenis pasta filata. Pada umumnya keju terbuat dari susu yang digumpalkan oleh enzim rennet. Enzim rennet yang digunakan berasal dari lambung sapi atau kerap disebut rennet sapi
Ramadhani, Muhammad Alif
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Changes during manufacture and ripening of Cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus.

, 1979
Studies were made on the manufacture and ripening of Cheddar cheese prepared with a milk-clotting enzyme of R. oligosporus and compared with those of rennet cheese. The curd working properties, yields and quality of green cheese from R.
Krishnaswamy, M. A., Krishna, Nand., Nagaraja Rao, K. S., Srikanta, S., Sreenivasa Murthy, V.   +4 more
core   +1 more source

Rennet-Induced Mixed Yak-Cow Casein Micelle Gels: Gelation Properties and Formation Mechanisms. [PDF]

Gels
Yan P, Zhen S, Zhang L, Guo Z, Zhang Y.
europepmc   +1 more source

Role of Cardoon (<i>Cynara</i> spp.) and Raw Milk Microbiota in Iberian PDO and PGI Small Ruminants' Milk Cheeses. [PDF]

Foods
Pereira CD, Campos L, Veiga A, Pereira-Dias S, Henriques M.   +4 more
europepmc   +1 more source

Rennet-Induced Gelation Properties of Freeze-Dried Micellar Casein Powder: Influence of Pre-Freezing Temperature. [PDF]

Gels
Dong C, Chen Y, Yang L, Zhang W, Yu S, Wang P, Mu Z, Chen C.   +7 more
europepmc   +1 more source

Detection of antibacterial peptides in artisanal rennet and evaluation of their antibacterial activity

This study assessed the antimicrobial effectiveness of artisanal lamb and goat rennet compared to industrial calf rennet against Gram-negative Escherichia coli and Gram-positive Staphylococcus aureus.
Citro, Angelo, Nappa, Morena, Aita, Sara Elsa, Gallo, Alfonso, Taglioni, Enrico, Montone, Carmela Maria, Esposito, Alessandra, Capuano, Federico, Montone, Angela Michela Immacolata   +8 more
core   +1 more source

Screening of Functional Properties of Lactic Acid Bacteria Isolated from Animal Rennets and Their Associated Cheeses and Whey. [PDF]

Foods
Angelescu IR, Chirea ET, Ionetic EC, Grosu-Tudor SS, Zamfir M.   +4 more
europepmc   +1 more source

Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese. [PDF]

Foods
Franceschi P, Barbanti D, Formaggioni P, Scotti C, Giambiasi P, Martuzzi F.   +5 more
europepmc   +1 more source

Effect of Somatic Cell Count on Milk Production, Composition, Colour, Coagulation Properties and Cheese-Making Ability Traits in Manchega Dairy Sheep. [PDF]

Foods
Heddi I, Caballero-Villalobos J, Amalfitano N, Martínez F, Cantarero-Aparicio MÁ, Cecchinato A, Ramón M, Garzón A, Arias R.   +8 more
europepmc   +1 more source

Pengaruh Perbedaan Konsentrasi Rennet Terhadap Kualitas Keju Mozarella

Laporan akhir ini membahas pengaruh perbedaan konsentrasi rennet terhadap lama pemeraman, rendemen, dan tekstur keju mozzarella. Tujuan penelitian adalah untuk mengetahui bagaimana variasi konsentrasi rennet memengaruhi kualitas keju mozzarella ...
Sihombing, Sigit Wisnumurti Mahendra
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