Results 121 to 130 of about 3,331 (132)

Rheological and structural properties of coagulated milks reconstituted in D2O: Comparison between rennet and a tamarillo enzyme (tamarillin)

Food Hydrocolloids, 2018
Zhi Yang, Don E Otter, Christine Rehm
exaly  

Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type

Food Chemistry, 2001
FRANCISCO C Ibanez, Y Barcina
exaly  

Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin

Food Research International, 2019
Maria Luisa Timon, Jeanette Otte, Maria Jesus Petron   +2 more
exaly  

Bioactive amines formation in milk by Lactococcus in the presence or not of rennet and NaCl at 20 and 32 °C

Food Chemistry, 2003
Mónica M O P Cerqueira, Maria Beatriz A Gloria   +1 more
exaly  

Influence of vegetable and animal rennet on proteolysis during ripening in ewes’ milk cheese

Food Chemistry, 1999
J Fernandez-Salguero
exaly  

Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese

Food Chemistry, 2004
Golfo Moatsou, I Kandarakis, E Anifantakis   +2 more
exaly  

The use of lamb rennet paste in traditional sheep milk cheese production

Small Ruminant Research, 2008
Antonio Pirisi
exaly  

Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese

Food Chemistry, 2004
B Prieto, Inmaculada Franco, J M Fresno   +2 more
exaly  

Influence of transglutaminase protein cross-linking on the rennet coagulation of casein

Food Hydrocolloids, 2008
Ulrich Kulozik
exaly  

Assessing the authenticity of animal rennet using δ15N analysis of chymosin

Food Chemistry, 2019
Federica Camin, Luana Bontempo, Luca Ziller   +2 more
exaly