Results 151 to 160 of about 7,312 (169)

The Use of Selected Strains of Probiotic Lactic Acid Bacteria to Eliminate Aflatoxin M1 From Brined White Cheese. [PDF]

Int J Food Sci
Al-Holy MA, Al-Masri HA, Olaimat AN, Al-Qadiri H, Monjed M, Ayyash M, Abughoush M, Gharaibeh MM.   +7 more
europepmc   +1 more source

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Advances in research on calf rennet substitutes and their effects on cheese quality

Food Research International, 2021
Yuanfeng Wu, Rongfa Guan, Yao Zhang
exaly  

Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles

Food Chemistry, 2021
Saeedeh Hosseini, Mehdi Varidi
exaly  

Acid and rennet-induced coagulation behavior of casein micelles with modified structure

Food Chemistry, 2019
Zhengtao Zhao
exaly  

Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties

LWT - Food Science and Technology, 2019
Manuel Vázquez, Nieves Muñoz-Ferreiro, Mª Lourdes Vázquez-Odériz   +2 more
exaly  

Effects of pH, temperature, CaCl and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study

Food Chemistry, 2003
L J R Barron, M de Renobales
exaly  

Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese

Journal of Dairy Science, 2009
Mariangela Caroprese, Maurizio Quinto, Marzia Albenzio   +2 more
exaly  

Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese

Food Chemistry, 2011
Manuel Castillo, J Laencina
exaly  

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

Food Hydrocolloids, 2018
Zhi Yang, Don Otter, Yacine Hemar
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
Javier Carballo, Inmaculada Franco, Ana Bernardo   +2 more
exaly