Journal of Dairy Science, 2020 Given consumer interest in Mozzarella di latte di Bufala and other cheeses, and the growing interest of the cheese industry in offering products adequate for lactovegetarian consumers, this study aimed to compare clotting capacity of vegetal and animal ...
C. Manuelian +4 more
semanticscholar +1 more source
Causal relationships between milk quality and coagulation properties in Italian Holstein-Friesian dairy cattle [PDF]
, 2015 Background: Recently, selection for milk technological traits was initiated in the Italian dairy cattle industry based on direct measures of milk coagulation properties (MCP) such as rennet coagulation time (RCT) and curd firmness 30 min after rennet ...
Cassandro, Martino +3 more
core +4 more sources
Foods and Raw Materials, 2016 Due to the scarcity of natural rennet, in this study we have considered an option of using in cheesemaking a milk-clotting enzyme produced by the Irpex lacteus fungus. We describe main properties of I.
Lebedev L.R. +6 more
doaj +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
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 +4 more
doaj +1 more source
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
doaj +1 more source
Dextran modulates physical properties of rennet‐induced milk gels
International Journal of Food Science & Technology, 2020 Physical properties of rennet-induced milk gels as core intermediates of cheese production are mainly affected by milk composition, type and amount of coagulation enzyme and starter culture activity.
S. Mende, D. Jaros, H. Rohm
semanticscholar +1 more source
Effects of total replacement of corn silage with sorghum silage on milk yield, composition, and quality [PDF]
, 2017 BACKGROUND: In the last years, difficulties occurring in corn cultivation (i.e., groundwater shortages, mycotoxin contamination) have been forcing dairy farmers to consider alternative silages.
Bailoni, L. +3 more
core +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
doaj +1 more source
The effects of pH-stat long-term lactic acid bacterial activity prior to curd formation on the development of cheese structure in a fat free model cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy (PhD) in Food Technology at Massey University, Manawatu, New Zealand [PDF]
, 2018 Most Figures from published sources have been removed for copyright reasons but may be accessed via their source listed in the References. Figures 2-1, 2-32, 2-33 do not have an accessible source and therefore remain. Corresponding Figures from journal
Khodamoradi Dashtaki, Abbas
core