Results 51 to 60 of about 7,312 (169)

EFFECT OF STORAGE TEMPERATURES ON CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF RENNET EXTRACTED BY SOAKING AND MECHANICAL PROCESSES [PDF]

Journal of Food and Dairy Sciences, 2016
A comparison was done among rennet samples extracted from different forms of calves vells (fresh and dried) (sliced or minced) by using soaking and mechanical processes, during storage at room temperature (25-30 o C) and refrigeration +- 5o C) for 90 ...
R. Hassbo, A. Bakr, A. El-Ghandour
doaj   +1 more source

Survival and Behavior of Potential Emerging Foodborne Pathogen Streptococcus gallolyticus subsp. gallolyticus During Manufacturing and Shelf Life of Kashar Cheese

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
The experimental design and survival dynamics of Streptococcus gallolyticus subsp. gallolyticus (Sgg) in Kashar cheese. The right panel demonstrates the baseline growth characterization of Sgg strains in milk, as well as the inoculation of these strains into the process milk followed by traditional Kashar Cheese manufacturing across eight sequential ...
Müge Kayapınar, Nazmiye Ülkü Tüzemen, Artun Yıbar, Cüneyt Özakın, Recep Çıbık   +4 more
wiley   +1 more source

Functional Pecorino cheese production by using innovative lamb rennet paste

, 2014
The effect of type of lamb rennet paste and of encapsulated probiotics in the rennet on the maturing process of Pecorino cheese was studied. Different types of rennet paste were obtained from lamb fed artificial milk, or artificial milk with ...
SANTILLO, ANTONELLA, ALBENZIO, MARZIA, CORBO, MARIA ROSARIA, SEVI, AGOSTINO,CARMELO, SINIGAGLIA, MILENA GRAZIA RITA, BEVILACQUA, ANTONIO   +5 more
core   +1 more source

Development of Functional Soybean‐Enriched Cheese: Identification of Novel Angiotensin‐Converting Enzyme‐Inhibitory and Predicted Dipeptidyl Peptidase IV‐Related Peptides

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This graphical abstract summarizes the development of soybean‐enriched hybrid cheese, its fermentation with proteolytic starter cultures, peptidomic profiling by LC–MS/MS, and the identification of milk‐ and soybean‐derived peptides with angiotensin‐converting enzyme‐inhibitory activity and predicted dipeptidyl peptidase IV‐related bioactivity ...
Mehtap Er Kemal, Mehmet Kemal, Hasan Temiz   +2 more
wiley   +1 more source

Factors affecting the rennet clotting properties of ewe's milk

, 1996
The effect of temperature (65−85 °C), heating time (0−35 min), pH (6.2−6.8) and CaCl2 concentration (0−10 mM) on rennet clotting properties of ewe's milk was studied using a Formagraph apparatus.
Olano, Agustín, Balcones, Elena, Calvo, Marta M.   +2 more
core   +1 more source

Effects of animal versus vegetal rennet on milk coagulation traits in Mediterranean buffalo bulk milk

, 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 ...
Manuelian Fuste' C. L., Vigolo V., De Marchi M., Boselli C., Giangolini G.   +4 more
core   +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

Sản xuất phô mai tươi từ sữa hoàn nguyên bằng phương pháp đông tụ với rennet và acid citric

Tạp chí Khoa học Đại học Cần Thơ
Nghiên cứu này được thực hiện nhằm xây dựng quy trình sản xuất phô mai tươi từ sữa hoàn nguyên bằng phương pháp đông tụ với rennet và acid citric. Ảnh hưởng của các yếu tố, bao gồm độ pH (nồng độ acid citric), nhiệt độ và nồng độ rennet trong quá trình ...
Phạm Thị Hoàn, Trịnh Khánh Sơn
doaj   +1 more source

Safety evaluation of an extension of use of the food enzyme carboxypeptidase D from the genetically modified Aspergillus oryzae strain NZYM‐MK

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme carboxypeptidase D (EC 3.4.16.6) is produced with the genetically modified Aspergillus oryzae strain NZYM‐MK by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in five food manufacturing processes.
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, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

INCORPORATION OF UNSALTED SOUR BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: III. AD.M.lXTURE OF BUFFALOE'S AND GOAT'S MILK USING LIQUID CALF RENNET OR FORMASE. [PDF]

Journal of Food and Dairy Sciences, 2002
Adding 10, 15 or 20% unsalted sour buttermilk to buffaloe's or goat's milk proportionally increased acidity and decreased pH, T.S., fat and T.N. contents.
M. lsmail, Y. Abdel-Kader, EI-Tahra Ammar, A. EI-Shazly,   +3 more
doaj   +1 more source