Results 231 to 240 of about 23,412 (305)

Erratum to : Microbial Rennet

Kagaku To Seibutsu, 1965
openaire   +2 more sources

Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract-Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics. [PDF]

Foods
Zandona E, Vranković L, Pedisić S, Vukušić Pavičić T, Dobrinčić A, Marušić Radovčić N, Lisak Jakopović K, Blažić M, Barukčić Jurina I.   +8 more
europepmc   +1 more source

Rheological properties of rennet-induced skim milk gels. 3. The effect of calcium and phosphate.

, 1988
P. Zoon, T. van Vliet, P. Walstra
openalex   +1 more source

Effects of composite casein and [beta]-lactoglobulin genotypes on renneting properties and composition of bovine milk by assuming an animal model

, 2007
T. IKONEN, M. OJALA, E.-L. SYVÄOJA
openalex   +1 more source

Some Quality Characteristics of Animal Rennets

, 2006
K. Kaan Tekinşen, Gürkan Uçar, I. Erim Köseoğlu   +2 more
openalex   +1 more source

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Advances in research on calf rennet substitutes and their effects on cheese quality

Food Research International, 2021
Yuanfeng Wu, Rongfa Guan, Yao Zhang
exaly   +2 more sources

Optimization of Microbial Rennet Encapsulation in Alginate – Chitosan Nanoparticles

Food Chemistry, 2021
Mehdi Varidi
exaly   +2 more sources

Acid and rennet-induced coagulation behavior of casein micelles with modified structure

Food Chemistry, 2019

exaly   +2 more sources

Plant-derived rennet: research progress, novel strategies for their isolation, identification, mechanism, bioactive peptide generation, and application in cheese manufacturing

Critical reviews in food science and nutrition, 2023
Rennet, an aspartate protease found in the stomach of unweaned calves, effectively cuts the peptide bond between Phe105-Met106 in κ-casein, hydrolyzing the casein micelles to coagulate the milk and is a crucial additive in cheese production.
Xueting Zhang, Liang Tao, Guangqiang Wei, Min Yang, Zi-Lin Wang, Chongying Shi, Yanan Shi, Aixiang Huang   +7 more
semanticscholar   +1 more source

Kajian Penggunaan Jenis Rennet Nabati dan Hewani Terhadap Kualitas Fisik dan Kimia Keju Mozarella Susu Sapi

Journal of student-scientists' research, 2023
Penelitian ini bertujuan untuk mengetahui kualitas fisik dan kimia keju mozzarella dengan penggunaan jenis rennet yang berbeda yaitu rennet nabati dan hewani. Keju yang dibuat dalam penelitian ini bersal dari bahan baku susu sapi yang difermentasi dengan
Nadia Maharani, Isya Arum Sari, Dani Agung Wicaksono, Umi Nuraini   +3 more
semanticscholar   +1 more source