Results 61 to 70 of about 3,331 (132)

Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and effects on their emulsifying properties

Mljekarstvo, 2022
Casein, the main protein in milk, is a viable protein source for natural emulsifiers, which are frequently utilized in food emulsions. Camel milk casein powders obtained by acid and rennet coagulation were investigated and characterized using X-ray ...
Bachir Bensalah, Kamel Acem
doaj  

Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

Mljekarstvo, 2012
Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on the
Ufuk Eren-Vapur, Tulay Ozcan
doaj  

The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins

Heliyon
The division of rennet in cheesemaking is split between the curd and whey, influencing the taste and texture of aged cheeses. Our study aimed to examine how raising the protein concentration in reconstituted skim milk (up to 8.8 %) affects the ...
Seyed Mehrdad Mirsalami, Mahsa Mirsalami, Afshar Alihosseini, Amin Ghodousian   +3 more
doaj   +1 more source

Comparison of the effect of different rennet enzymes on the amino acid composition and sensory parameters of Lyubitelskyi cheese

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Rennet cheeses occupy an important place in the diets of the population of Ukraine. Cheese technology depends on both the quality of raw materials and the quality of enzymes used to curdle milk.
O. Borshch, S. Narizhnyy, Y. Mashkin, I. Osipenko   +3 more
doaj   +1 more source

EKSPLORASI BUAH MENGKUDU (Morinda citrifolia L.) UNTUK PRODUKSI ENZIM PROTEASE DAN POTENSINYA SEBAGAI BAHAN PENGGANTI RENNET PADA INDUSTRI KEJU

Jurnal Pangan dan Agroindustri, 2014
Keju merupakan produk susu yang bergizi tinggi karena kandungan proteinnya yang cukup tinggi. Pada umumnya keju dibuat dari susu sapi dengan proses penggumpalan menggunakan enzim rennet yang diperoleh dari lambung anak sapi yang harganya semakin hari ...
Muhamad Tommy Adrian, Azmy Nahdhiyati Fathimah, Faula Libna Nabela, Agustin Krisna Wardani   +3 more
doaj  

Influence of the rennet type on the quality of Pag Island cheese (Croatian: Paški sir)

Mljekarstvo, 2015
The aim of this research was to determine the influence of the type of clotting agent on the physical and chemical parameters, as well as on the sensory quality of the Pag Island cheese, which was manufactured with the home-made (traditional) and the ...
Fabijan Oštarić, Neven Antunac , Zvonimir Prpić, Nataša Mikulec   +3 more
doaj   +1 more source

The influence of milk, additives and technology on the chemical composition and sensory properties of Trapist cheese

Mljekarstvo, 2009
The paper describes the Trapist cheese production trials in the “Mlekoprodukt” Dairy in Zrenjanin, Serbia. The cheese-making milk was produced on the “Agroklek” Dairy Farm, and Trapist cheese was manufactured using Trapist technology.
Anka Popović-Vranješ, Milan Krajinović, Radovan Pejanović   +2 more
doaj  

Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making

Applied Sciences
Cheese production is an ancient practice to preserve a perishable food, such as milk, for a long time. The first step of cheese processing involves the addition of rennet, which contains the enzymes necessary for the hydrolysis and coagulation of the ...
Severina Pacifico, Emilia Caputo, Simona Piccolella, Luigi Mandrich   +3 more
doaj   +1 more source

Rennet-Induced Gelation Properties of Freeze-Dried Micellar Casein Powder: Influence of Pre-Freezing Temperature. [PDF]

Gels
Dong C, Chen Y, Yang L, Zhang W, Yu S, Wang P, Mu Z, Chen C.   +7 more
europepmc   +1 more source

Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese. [PDF]

Foods
Franceschi P, Barbanti D, Formaggioni P, Scotti C, Giambiasi P, Martuzzi F.   +5 more
europepmc   +1 more source