Results 161 to 169 of about 7,312 (169)

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

Small Ruminant Research, 2008
Antonio Pirisi
exaly  

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

Food Chemistry, 1999
José Fernandez-Salguero
exaly  

Rennet type and microbial transglutaminase in cheese: effect on sensory properties

European Food Research and Technology, 2019
Ángeles Romero-Rodríguez, Manuel Vázquez, Nieves Muñoz-Ferreiro   +2 more
exaly  

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

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

Characteristics of rennet and other enzymes from small ruminants used in cheese production

Small Ruminant Research, 2011
Ekaterini Moschopoulou
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 δN analysis of chymosin

Food Chemistry, 2019
Pietro Franceschi, Luana Bontempo, Federica Camin   +2 more
exaly  

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

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

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

Food Chemistry, 2001
exaly