Results 241 to 250 of about 23,412 (305)
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International Journal of Dairy Technology, 1989
SummaryThe use of calf rennet substitutes in cheese manufacture will increase because of costs linked with the availability of calf vells on the world market and the development of new cheese making processes such as ultrafiltration. The development of recombinant DNA techniques for chymosin production will also have an impact on the traditional calf ...
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SummaryThe use of calf rennet substitutes in cheese manufacture will increase because of costs linked with the availability of calf vells on the world market and the development of new cheese making processes such as ultrafiltration. The development of recombinant DNA techniques for chymosin production will also have an impact on the traditional calf ...
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The Journal of the Science of Food and Agriculture, 2020
BACKGROUND The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice.
M. Colombo +6 more
semanticscholar +1 more source
BACKGROUND The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice.
M. Colombo +6 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture, 2018
BACKGROUND The current study aimed to prepare antimicrobial agents for food preservation from crude cheese whey. Crude cheese whey was digested with porcine pepsin, and calf and fungal rennets at various pHs.
H. Elbarbary, A. Ejima, Kenji Sato
semanticscholar +1 more source
BACKGROUND The current study aimed to prepare antimicrobial agents for food preservation from crude cheese whey. Crude cheese whey was digested with porcine pepsin, and calf and fungal rennets at various pHs.
H. Elbarbary, A. Ejima, Kenji Sato
semanticscholar +1 more source
Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures.
The Journal of the Science of Food and Agriculture, 2018BACKGROUND Protein gels made from cow milk and soymilk can yield products of exceptional value. Transglutaminase (TG) affect rennet-induced gelation of proteins, and improves the functionality of the final products.
Yixuan Han +4 more
semanticscholar +1 more source
Characteristic Aroma Components of Rennet Casein
Journal of Agricultural and Food Chemistry, 2003Rennet casein, produced by enzymatic (rennet) precipitation of casein from pasteurized skim milk, is used in both industrial (technical) and food applications. The flavor of rennet casein powder is an important quality parameter; however, the product often contains an odor described as like that of animal/wet dog.
Karagul-Yuceer, YONCA +3 more
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Rennet coagulation of heated milk: A review
International Dairy Journal, 2021M. Britten, H. Giroux
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Destabilisation of microbial rennet
Biotechnology Letters, 1984Microbial alternatives to calf rennet (Chymosin;EC 3.4.23.4) have gained inceasing popularity in the production of cheese. However, in some processes their extended proteolytic activity can result in the development of unacceptable flavours. This report demonstrates the use of an acid pre-treatment to destabilise rennet obtained from Mucor meihei ...
J. Hubble, P. Mann
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1981
The action of rennet on milk leads to the formation of a coagulum or gel. This structuring of the milk protein is the first step in the production of cheese curds and in cheesemaking. To understand the action of rennet and the subsequent sequence of events leading to curd formation, it is necessary first to describe the composition and physico-chemical
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The action of rennet on milk leads to the formation of a coagulum or gel. This structuring of the milk protein is the first step in the production of cheese curds and in cheesemaking. To understand the action of rennet and the subsequent sequence of events leading to curd formation, it is necessary first to describe the composition and physico-chemical
openaire +1 more source