Results 21 to 30 of about 7,312 (169)

Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese

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, Nevijo Zdolec, Snježana Kazazić, Marko Vinceković, Slaven Jurić, Vesna Dobranić, Fabijan Oštarić, Ivan Marić, Nataša Mikulec   +8 more
doaj   +1 more source

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, Miroslav Jůzl, Táňa Lužová, Květoslava Šustová, Aneta Bubeníčková   +4 more
doaj   +1 more source

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, Roberta Foligni, Cinzia Mannozzi, Federica Zamporlini, Nadia Raffaelli, Lucia Aquilanti   +5 more
doaj   +1 more source

Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature

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, Zorana Miloradovic, Irena Barukčić, Marijana Blažić, Jelena Miocinovic   +4 more
doaj   +1 more source

Vegetable Rennet Tablets for Fresh Cheese Making [PDF]

, 2020
Indonesia has a Muslim population of around 200 million and many make religious trips to Arabia and taste fresh cheese. Therefore in Indonesia there is a demand for fresh cheese. In this regard, there is also a need to use a halal cheese starter.
Sitepu, R F
core   +1 more source

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling goats, lambs and calves

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), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Magdalena Andryszkiewicz, Cristina Fernàndez‐Fraguas, Yi Liu, Yrjö Roos, Andrew Chesson   +21 more
doaj   +1 more source

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, Ivana Puglisi, Alessandra Pino, Cinzia Caggia, Cinzia Lucia Randazzo   +4 more
doaj   +1 more source

Calf rennet production and its performance optimization [PDF]

, 2018
Milk clotting enzymes are one of the most significant cheese making raw materials impacting and regulating milk coagulation activity. Calf rennet is one of the enzymes which extracted from suckling calf abomasum.
Mamo, Asfawosen, Nedumaran Balasubramanian, Balasubramanian, Nedumaran, Asfawosen Mamo   +3 more
core   +1 more source

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,
doaj   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, Volume 2, Issue 3, September 2026.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source