Results 11 to 20 of about 3,331 (132)
INCORPORATION OF BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION. J. BUFFALOE'S MILK USING TWO TYPES OF RENNET [PDF]
Journal of Food and Dairy Sciences, 2002 Effect of adding 10, 15 and 20% unsalted sour buttermilk to buffaloe's milk on some chemical and rheological properties was studied. Results showed that acidity increased and pH, T.S., fat and T.N.
EI-Tahra Ammar, +3 more
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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
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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
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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
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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
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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
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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
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Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species
Foods, 2020 Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients).
Massimo Mozzon +5 more
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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
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Fermentation, 2023 This study aimed to implement a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained from suckling lambs in the traditional production of hard sheep cheese ...
Marta Kiš +8 more
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