Extraction, Partial Purification and Characterisation of a Protease Extracted from Kesinai (Streblus Asper Lour.) Leaves, and its Potential Application in the Production of Cheddar Cheese [PDF]
, 2011 Calf-rennet is a conventional milk-clotting enzyme, which is most widely used coagulant in cheese-making all over the world. The world wide reduced supply of calf rennet and increase of cheese production have led to a systematic investigation of calf ...
Pagthinathan, Mylvaganam
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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
Milk quality and cheese diversification [PDF]
, 2013 peer-reviewedAbolition of EU milk quotas in 2015 is projected to result in a 2.75 billion litre increase in Irish milk production by 2020. Although cheese offers vital market opportunities for this increased milk production, traditional cheese markets ...
Sheehan, Diarmuid (JJ)
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The action of rennin on B-casein : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Chemistry at Massey University [PDF]
, 1970 A study was made of the action of the enzyme rennin on β-casein. Hydrolysis of β-casein initially at a single sensitive bond under controlled conditions of temperature, pH and relative enzyme and substrate concentrations, formed the basis of the ...
Mills, Owen Edmund
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U.S. Imports of Concentrated Milk Proteins: What We Know and Don't Know? [PDF]
International Relations/Trade, Livestock Production/Industries,
Jesse, Edward V.
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Genetic Variants of Milk Proteins - Relevance to Milk Composition and Cheese Production. [PDF]
, 1999 End of Project ReportObjectives: (i) to develop rapid screening procedures for the determination of milk protein polymorphism (genetic variants) (ii) to determine the frequency distribution of milk protein genetic variants in a large population of ...
Connolly, J.F. +6 more
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Influence of casein proteolysis by starter bacteria, rennet and plasmin on the growth of propionibacteria in Swiss-type cheese [PDF]
, 1995 A. Baer
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Моделювання рецептур сироватково-полуничних напоїв профілактичного призначення [PDF]
, 2017 Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the ...
Honcharuk, Ya. +3 more
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A brief review about anxiety and aggressive behavior in pediatric age [PDF]
, 2018 Anxiety can be considered a normal experience of the human being and as such also of the child. It manifests itself in different ways according to the level of development: in the smaller the child, the more anxiety is expressed with manifestations that ...
Cerroni F. +26 more
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Comparison of d and l-lactate content in cow and camel milk [PDF]
, 2015 Lactate is the product of fermentation of lactose in the digestive tract of milk consumers. The lactate has benef icial effect on health for the regulation of the milk protein digestion and calcium absorption. However, lactate has two stereoisomere named
Akhmetsadykova, Shynar +5 more
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