Results 41 to 50 of about 7,312 (169)

Propriedades físicas e químicas de queijos cremosos: influência de polissacarídeos e transglutaminase [PDF]

, 2008
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.Os objetivos deste trabalho foram: avaliar a influência de polissacarídeos, nas propriedades físicas e ...
Sá, Estela Mary Fernandes de
core  

Microbial Production of Recombinant Rennet

, 2018
Rennet, traditionally obtained from calves, is non-vegeterian and unethical due to the slaughter of unweaned animals. Chymosin is highly specific to the Phe105-Met106 bond of κ-casein and has low proteolytic activity.
Zumrut Begum Ogel
core   +1 more source

Dietary Supplementation of Olive Pomace in Lactating Buffaloes: Effects on Milk and Yogurt Composition and Fatty Acid Profile

Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.
Olive pomace in lactating buffaloes: Fifteen lactating buffaloes were fed with 0%, 7.5%, and 15% olive pomace substituted with wheat flour for 45 days. Replacing olive pomace with wheat flour in the diet of lactating buffaloes increased milk fat, the concentration of short‐chain and unsaturated fatty acids, and conjugated fatty acids.
Tahereh Mohammadabadi, Siamak Amindavar, Morteza Chaji   +2 more
wiley   +1 more source

Analytical Ultracentrifugation in Aotearoa: A Brief History of the Technique and its Place Among Other Tools Used to Investigate Biomolecular Interactions

Journal of the Royal Society of New Zealand, Volume 56, Issue 4, August 2026.
Analytical ultracentrifugation (AUC) is a powerful and versatile tool for studying biomolecular interactions. The purpose of this commentary is to provide foundational knowledge of the technique and its uses through the presentation of two case studies in which AUC provides key data to answer research questions.
Liam S. Turk, Zachary D. Tillett, Rebecca E. McKenzie, Sarah L. Draper, Gavin F. Painter, Renwick C. J. Dobson   +5 more
wiley   +1 more source

Influence of rennet concentration on ripening characteristics of Halloumi cheese

, 2008
In this study, the influence of rennet concentration on chemical composition, proteolysis and sensory properties of Halloumi cheese was evaluated during ripening. Halloumi cheese was manufactured from raw cow's milk using four levels of rennet (0.2, 0.25,
Hayaloglu A.A., Guven M., Karaca O.B., Cadun C.   +3 more
core   +1 more source

Ultrafiltration of Milk: Effect on Lactoferrin, Lysozyme, and Lactoperoxidase Activity During Cheddar Cheese Ripening

Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.
The retention of lactoferrin lactoperoxidase, and lysozyme in milk concentrated by ultrafiltration (UF) before cheesemaking and on cheese properties was studied. Cheese made with concentrated milk retained 17% more LF than the control. No effect on cheese properties was observed. UF could be an additional tool to enhance cheese bioactivity.
Marie‐Claude Gentès, Francis Quesnel, Rachel Langlois‐Deshaies, Annie Caron   +3 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

Sensory Perception and Instrumental Characterization of Plant‐Based Mozzarella Cheese Alternatives in the Brazilian Market

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Plant‐based products, commonly referred to as alternatives or analogues, are formulated to replicate the appearance, aroma, flavor, and texture of traditional animal‐derived foods. In Brazil, regulatory frameworks for this category are still under development, and products currently available on the market vary significantly in composition ...
Cassandra Justina Souza Maia, Crislane Cristina Baima Silva, Alessandra Cazellato, Helena Maria André Bolini   +3 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

A Novel Laboratorial Approach to Evaluate Bacterial Microleakage of Endodontic Sealers

Current Protocols, Volume 6, Issue 7, July 2026.
Abstract To avoid failure of endodontic treatment, it is important to properly seal the root canals after chemomechanical preparation in order to avoid microleakage. Typically, sealing involves the use of gutta‐percha and sealing cement, the latter of which adheres to the dentin and fills the spaces between the gutta‐percha and the dentin walls ...
Emannuel Fonseca Thomé da Silva Monteiro, Alice Abib Ramos Fabri, Marcelo Barbosa Garcia, Sabrina Silva Azevedo, Higor Machado Gonçalves, Ana Clara Miranda Porto Figueiredo, Fabrícia Nogueira Klein, Gabriela Ceccon Chianca, Roberta Barcelos, Helvécio Cardoso Corrêa Póvoa, Leonardo Santos Antunes, Natalia Lopes Pontes Póvoa Iorio   +11 more
wiley   +1 more source