Results 161 to 170 of about 23,412 (305)

Optimization of flocculation and clotting time of camel milk with camel and goat rennets, and chicken pepsin in comparison with cow milk using response surface method (RSM)

, 2022
Biya Bouras, Ouarda Aïssaoui-Zitoun
openalex   +2 more sources

Effects of Dietary Salt and Boric Acid on Milk Quality in Savak Akkaraman Sheep. [PDF]

Animals (Basel)
Beyazgül P, Akarsu S, Baykalir Y, Şimşek ÜG.   +3 more
europepmc   +1 more source

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs. [PDF]

EFSA J, 2023
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Herman L, Roos Y, Kovalkovičová N, Liu Y, Chesson A.   +22 more
europepmc   +1 more source

Microbial Rennet

Kagaku To Seibutsu, 1965
openaire   +2 more sources

Breed and shearing effects on milk composition and rennet-induced coagulation properties in dairy ewes

Sandra González-Luna, L. Cordón, A. A. K. Salama, A. Contreras-Jodar, G. Caja   +4 more
openalex   +1 more source

Natural Proteolysis in Whey and Susceptibility of Whey Proteins to Acidic Proteases of Rennet

, 1976
R. Jost, J. C. Monti, J. Hidalgo
openalex   +1 more source

Physicochemical Properties and Consumer Acceptance of Yak Mozzarella Cheese Produced by Culture Acidification and Direct Acidification. [PDF]

Foods
Yan P, Mi L, Song L, Lu Y, Liang Q, Zhang L, Zhang Y, Zhu Y.   +7 more
europepmc   +1 more source

Effect of heat treatment on casein micelle structure and acid and rennet gel properties in goat and cow milk – a SESANS approach

Swantje Breunig, Zekun Fan, Renske Bouma, Gregory N. Smith, Rafael V. M. Freire, Ilja K. Voets, Steven R. Parnell, Kasper Hettinga, Etske Bijl   +8 more
openalex   +1 more source

Comparison of <i>in vitro</i> antioxidant activities of kefir, yogurt, and cheese produced from goat milk. [PDF]

Food Chem X
Uzkuç H, Sarıtaş S, Çelebi Uzkuç NM, Karagül Yüceer Y, Esatbeyoglu T.   +4 more
europepmc   +1 more source

Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese. [PDF]

Microbiome
Santamarina-García G, Yap M, Crispie F, Amores G, Lordan C, Virto M, Cotter PD.   +6 more
europepmc   +1 more source