Results 11 to 20 of about 23,412 (305)
Effect of thermoresistant protease of Pseudomonas fluorescens on rennet coagulation properties and proteolysis of milk. [PDF]
Journal of Dairy Science, 2020 This study aimed to investigate the effect of different activity levels of a thermoresistant protease, produced by Pseudomonas fluorescens (ATCC 17556), on the cheesemaking properties of milk and proteolysis levels.
Lizandra F. Paludetti +2 more
semanticscholar +2 more sources
Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations [PDF]
FoodsThis study aimed to evaluate the influence of low-concentration rennet on the chemical, rheological characteristics, and protein fractions of skim milk (SM) at 4 ± 1 °C. Skimmed milk (SM) was divided into four lots of 500 mL, and diluted rennet (1:10,000)
Mahmoud E. A. Hamouda, Prafulla Salunke
doaj +2 more sources
Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making
Applied SciencesCheese production is an ancient practice to preserve a perishable food, such as milk, for a long time. The first step of cheese processing involves the addition of rennet, which contains the enzymes necessary for the hydrolysis and coagulation of the ...
Severina Pacifico +3 more
doaj +2 more sources
Isolation and Characterization of Milk Exosomes for Use in Advanced Therapies [PDF]
BiomoleculesExosomes are cell-derived extracellular vesicles (EVs) with diameters between 30 and 120 nm. In recent years, several studies have evaluated the therapeutic potential of exosomes derived from different fluids due to their low immunogenicity and high ...
Ana Medel-Martinez +8 more
doaj +2 more sources
Czech Journal of Food Sciences, 2002 Coagulated gel was characterised using an oscillation rheometer Rheostress RS 150. The influence was monitored of the additions of rennet and CaCl2, of temperature, and of high-pressure treatment on the properties of coagulated gel.
A. Landfeld, P. Novotná, M. Houška
doaj +2 more sources
The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study [PDF]
FoodsIn the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good ...
Barbara Sionek +11 more
doaj +2 more sources
Effect of rennet on buffalo cheese microbiota, taste and flavor
Revista Científica, 2023 Rennet is a critical element that allows the coagulation of milk caseins, the basic process of producing cheese. Traditional cheeses (Traditional Agri-food Products - PAT) are generally produced using artisanal animal rennet. The type of rennet used for
Angela M. I. Montone +7 more
doaj +1 more source
Journal of Dairy Science, 2023 There is growing interest in process cheese in many developing countries due to its versatility and shelf stability. The main structural component (base) of most processed cheese formulations is young Cheddar cheese that has high levels of intact casein (
B. Riebel +3 more
semanticscholar +1 more source
Acid and Rennet Coagulation Properties of A2 Milk
Foods, 2022 This study investigated the acid and rennet milk coagulation properties of A2 milk (β-casein (CN) A2A2 genotype), in comparison to a control milk (blend of A2A1/A1A1/A2A2 genotypes). Acid and rennet coagulation were evaluated using the Optigraph® system,
B. Juan, A. Trujillo
semanticscholar +1 more source
Rennet-Induced Casein Micelle Aggregation Models: A Review
Foods, 2022 Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar
D. Salvador +3 more
semanticscholar +1 more source