Results 21 to 30 of about 3,331 (132)
Changes of quality of rennets during storing
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2012 This work deals about evaluation of qualitative parameters of rennets. During the six months storing of rennets were determined following qualitative parameters: pH, rennet coagulation time, activity (strange) of rennet and dose of rennet, and finally ...
Monika Kozelková +4 more
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Fermentation, 2022 Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper investigated the influence of enzyme concentration (0.01–
Marina Hovjecki +4 more
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EFSA Journal, 2022 The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling goats, lambs and calves by Laboratoires Abia. 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) +21 more
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Plant Milk-Clotting Enzymes for Cheesemaking
Foods, 2022 The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking.
Fabrizio Domenico Nicosia +4 more
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Turkish Journal of Agriculture: Food Science and Technology, 2022 It is required to increase the amount of coagulant enzyme substitutes obtained from various sources that are equivalent to animal rennet in order to meet the rising demand for cheese.
Pelin Ertürkmen +2 more
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COMPARISON BETTWEEN DIFFERENT TYPES OF COAGULANT FOR HALLOUMI CHEESE PROCESSING [PDF]
Journal of Food and Dairy Sciences, 2000 Halloumi cheese was processed from admixture of buffaloes’ and cows’ milk (1:1). Four types of coagulants namely, local commercial liquid calf rennet, HALA, Fromase and Maxiren powders were separately used to select among them the proper type which ...
Y. Abdel-Kader, A. El-Zoghby,
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Journal of the Science of Food and Agriculture, EarlyView.Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto +6 more
wiley +1 more source
Journal of Dairy Science, 2023 : Gelation is an important functional property of milk that enables the manufacture of various dairy products. This study investigated the acid (with glucono-δ-lactone) and rennet gelation properties of differently processed sheep, goat, and cow milks ...
Siqi Li +4 more
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PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
wiley +1 more source
Technology of soft cheese from a mixture of milk of farm animals
Алматы технологиялық университетінің хабаршысы, 2021 The article presents data on the results of theoretical and experimental studies on the selection of raw materials and components of the formulation of a new type of functional soft cheese based on a mixture of milk of farm animals (goat, sheep).
B. S. Tuganova +2 more
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