Results 111 to 120 of about 23,412 (305)
Water and oil signal assignment in low-moisture mozzarella as determined by time-domain NMR T2 relaxometry [PDF]
, 2019 A time-domain H-1 nuclear magnetic resonance relaxometry method was elaborated for the rapid microstructural characterization of mozzarella cheese. For this purpose, there is a strong need to know how the experimentally determined T-2 relaxation time ...
Declerck, Arnout +4 more
core +2 more sources
Coagulation Traits of Sheep and Goat Milk
Animals, 2019 Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by using ...
Michele Pazzola
doaj +1 more source
Grasas y Aceites, 1995 Total fatty acids were determined in Los Pedroches cheese samples manufactured with either animal or vegetable rennet during 100 days of ripening, using gas-liquid chromatography.
E. Sanjuán +3 more
doaj +1 more source
Journal of Dairy Science, 2018 Reconstituted skim milk was gelled with a crude protease extract from tamarillo [Cyphomandra betacea or Solanum betacea (syn.)] fruit and compared with gels prepared with calf rennet.
Zhao Li +4 more
semanticscholar +1 more source
Influence of the rennet type on the quality of Pag Island cheese (Croatian: Paški sir)
Mljekarstvo, 2015 The aim of this research was to determine the influence of the type of clotting agent on the physical and chemical parameters, as well as on the sensory quality of the Pag Island cheese, which was manufactured with the home-made (traditional) and the ...
Fabijan Oštarić +3 more
doaj +1 more source
Sensory Profile and Consumers’ Liking of Functional Ovine Cheese
Foods, 2015 The present research was undertaken to evaluate the sensory profile and consumers’ liking of functional ovine cheese containing probiotic cultures. Ovine cheese was made from ewe’s milk by animals reared in extensive conditions; cheesemaking trials were ...
Antonella Santillo, Marzia Albenzio
doaj +1 more source
Journal of Dairy Science, 2018 Pasteurized skim milk was subjected to (1) microfiltration (MF) at 50°C and (2) MF at 6°C after storage at 2°C. The products of these treatments were retentate (RMF50) and permeate (PMF50), and retentate (RMF6) and permeate (PMF6), respectively ...
J. Żulewska +3 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture, 2018 BACKGROUND High-performance liquid chromatography (HPLC) is widely employed to determine the caseinomacropeptide (CMP) index and to detect milk tampering with rennet whey. Prior to HPLC analysis, CMP is subject to a trichloracetic acid isolation, causing
Érika de Pádua Alves +5 more
semanticscholar +1 more source
The Role of Lactobacillus delbrueckii ssp. bulgaricus on Chemical Composition of Whey of Cheese [PDF]
, 2008 This research was performed to evaluate the the effect of addition of Lactobacillus delbrueckii subsp. bulgaricus (10 % v/v) on the protein and fat level of whey as compared to that of without addition, and rennet strength (1:10.000 and 1:20.000 ...
Tridjoko, WM
core
SOME IN VITRO OBSERVATIONS ON FACTORS AFFECTING RENNET (CHYMOSIN) CLOTTING OF CALF MILK REPLACERS [PDF]
, 1981 K.J. Jenkins, J. R. LESSARD, D.B. Emmons
openalex +1 more source