Results 221 to 230 of about 23,412 (305)

Studies on rennet

Nihon Chikusan Gakkaiho, 1951
openaire   +3 more sources

Evaluating Source Complexity in Blended Milk Cheese: Integrated Strontium Isotope and Multi-Elemental Approach to PDO Graviera Naxos. [PDF]

Foods
Nikezić M, Chantzi P, Irrgeher J, Zuliani T.   +3 more
europepmc   +1 more source

Implementation of plant extracts for cheddar-type cheese production in conjunction with FTIR and Raman spectroscopy comparison. [PDF]

Food Chem X
Khan UM, Sameen A, Decker EA, Shabbir MA, Hussain S, Latif A, Abdi G, Aadil RM.   +7 more
europepmc   +1 more source

Low Effectiveness of Mid-Infrared Spectroscopy Prediction Models of Mediterranean Italian Buffalo Bulk Milk Coagulation Traits. [PDF]

Foods
Guerra A, Boselli C, Galli T, Ciofi L, Fichi G, Marchi M, Manuelian CL.   +6 more
europepmc   +1 more source

Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients. [PDF]

Foods
Selmi H, Presutto E, Spano G, Capozzi V, Fragasso M.   +4 more
europepmc   +1 more source

Effect of Casein Genetic Variants and Glycosylation on Rennet-Induced Coagulation Properties

Barana Hewa Nadugala, Charles N. Pagel, Jared K. Raynes, Amy Logan, Chaminda Senaka Ranadheera   +4 more
openalex   +1 more source

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

EFSA J
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, Andryszkiewicz M, Liu Y, Sanmartín L, Chesson A.   +21 more
europepmc   +1 more source

Re-sequencing of the casein genes in Swedish Red cattle giving milk with diverse protein profiles and extreme rennet coagulation properties. [PDF]

JDS Commun
Lewerentz F, Vanhala TK, Johansen LB, Paulsson M, Glantz M, de Koning DJ.   +5 more
europepmc   +1 more source

Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities. [PDF]

J Food Sci
Martín-Del-Campo ST, Pérez-Alva A, Baigts-Allende DK.   +2 more
europepmc   +1 more source