Results 11 to 20 of about 7,312 (169)
Probiotic in rennet paste can affect lipase activity of rennet and lipolysis in ovine cheese
Italian Journal of Animal Science, 2010 Lambs were subjected to three different feeding regimes (mother suckling MS, artificial rearing AR, and artificial rearing with 7log10 cfu/ml Lactobacillus acidophilus supplementation to the milk substitute ARLb) and slaughtered at 20d and 40d of age for
Marzia Albenzio +3 more
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
Natural rennet sterilisation by non-thermic methods for fresh cheese manufacture
Italian Journal of Animal Science, 2023 Natural rennet is widely used in artisanal cheese shops to produce fresh cheese with particular characteristics such flavour, in comparison to artificial rennet. This rennet is produced by the cheesemakers under non-hygienic conditions.
Juan Antonio Rendón-Huerta +6 more
doaj +1 more source
Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels
Molecules, 2021 The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of
Małgorzata Pawlos +2 more
doaj +1 more source
Journal of Animal Science and Technology, 2021 The aims of this study were to develop a milk protein-based probiotic delivery system using a modified rennet-induced gelation method and to determine how the skim milk powder concentration level and pH, which can ...
Ho-Kyung Ha +4 more
doaj +1 more source
Investigation of Physicochemical, Sensory and Rheological Properties of Ultra- Filtrated Feta Cheese Prepared With Peppermint Extract (Mentha Piperita L.) by Response Surface Methodology [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2017 The effects of peppermint extract (PE) (220-660 μg/g cheese), starter (1.3-2.7 g/100 Kg retentate), rennet (1.3-2.5 g/100 Kg retentate) and ripening time )10-50 days( were investigated on physicochemical, sensory andrheological properties of Ultra ...
Abolfazl Fadavi, Hamid Reza Samadloiy
doaj +1 more source
, 2022 The relationship between (very low) rennet activity (RA) levels and rennet coagulation time (RCT) is non-linear, and its determination is time consuming, with accuracy depending on an objective RCT. Here, RCT was determined by small amplitude oscillatory
Vasiljevic, Todor +2 more
core +1 more source
Functional morphology of digestive organs of newborn calves and pathogenesis of escherichiosis
Ветеринария сегодня, 2023 Despite numerous studies, the problem of escherichiosis in newborn calves remains one of the most urgent due to the extensive spread of the disease and high mortality of young animals.
S. M. Suleymanov
doaj +1 more source
Influence of diet and of lamb slaughtering age on the coagulating properties of rennet paste
Italian Journal of Animal Science, 2010 Rennet composition varies along with several factors such as source (animal species, herbage, microbial and genetic), physical state (liquid, powder and paste), enzymatic composition (chymosin/ pepsin ratio, lipolitic enzymes).
M. Albenzio +4 more
doaj +1 more source
EFSA Journal, 2022 The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is prepared from the abomasum (stomach) of suckling lambs, by Productos Nievi, SA. The food enzyme is intended to be used in milk processing for cheese production.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +23 more
doaj +1 more source