Results 31 to 40 of about 3,331 (132)

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Enzymatic proteolysis during the conversion of milk into cheese

Пищевые системы, 2023
The transformation of milk into cheese occurs under the influence of many physicochemical, biochemical and microbiological processes, among which proteolysis plays a very important role.
O. V. Lepilkina, A. I. Grigorieva
doaj   +1 more source

Characterisation and Comparative Evaluation of miRNA Contained in Small Extracellular Vesicles Isolated From Bovine Milk and Whey

Journal of Extracellular Biology, Volume 5, Issue 7, July 2026.
ABSTRACT Small extracellular vesicles (EVs) from bovine milk and whey are emerging as biologically active carriers of microRNA (miRNA), yet their composition and variability among different dairy sources remain incompletely understood. We conducted an integrated characterisation of EV‐associated miRNAs isolated from milk and whey collected from three ...
Caterina Trevisan, Giulia Polacchini, Bruno Stefanon, Monica Colitti   +3 more
wiley   +1 more source

Cyclic Olefin Copolymers as Versatile Materials for Advanced Engineering Applications

Advanced Functional Materials, Volume 36, Issue 47, 11 June 2026.
Cyclic olefin copolymers (COCs) are presented as highly versatile materials combining tunable synthesis, excellent optical properties, and mechanical robustness. Their potential spans microfluidics, bioengineering, and advanced electronics, while emerging self‐healing and sustainable solutions highlight future opportunities.
Giulia Fredi, Norma Mallegni, Andrea Dorigato, Mario Milazzo   +3 more
wiley   +1 more source

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, Volume 2, Issue 2, Page 274-284, June 2026.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Effect of mild thermal and pH changes on the sol-gel transition in skim milk

Journal of Dairy Science, 2022
: The present work aimed to improve acid and rennet milk gelation properties with mild thermal and pH changes to skim milk, with emphasis on heating temperatures below the denaturation temperature of whey proteins.
Stiphany Tieu, Federico Harte
doaj   +1 more source

Revised safety evaluation of the food enzyme catalase from the non‐genetically modified Aspergillus niger strain CTS2093

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme catalase (hydrogen‐peroxide:hydrogen‐peroxide oxidoreductase; EC 1.11.1.6) is produced with the non‐genetically modified Aspergillus niger strain CTS2093 by Shin Nihon Chemical Co., Ltd. In a previous evaluation, the Panel could not exclude safety concerns due to an insufficient margin of exposure (MoE).
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Ana Criado, Jaime Aguilera, Magdalena Andryszkiewicz, Yi Liu   +18 more
wiley   +1 more source

Rennet coagulation properties of heated milk

Agricultural and Food Science, 1993
Heating impaired the rennet coagulation properties of milk which deteriorated further during storage, i.e. rennet hysteresis occurred. Acidification to pH values ≤ 6.2 or addition of low concentrations of CaCl2 greatly improved the rennet coagulation ...
J. A. Lucey, C. Gorry, P. F. Fox
doaj   +2 more sources

Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese

Italian Journal of Food Science, 2015
In a study using three replicates, Marzolina goat cheese made with artisanal rennet paste from goat kid was compared with cheese made with commercial liquid rennet from calf. Samples of fresh cheese were subjected to chemical and microbiological analyses.
C. Tripaldi, G. Palocci, A. Garavaldi, T. Bogdanova, S. Bilei   +4 more
doaj   +1 more source