Results 71 to 80 of about 7,312 (169)

The Identification of Potential Nutritional and Sensory Markers for the Authentication of an Innovative Canestrato Cheese Based on Plant-Derived Rennet

Dairy
Plant-derived rennet sources have been recognized as effective alternatives to traditional animal-derived rennet in cheese processing, producing various cheeses for vegetarians and Halal consumers.
Federica Litrenta, Vincenzo Lopreiato, Angela Giorgia Potortì, Vincenzo Lo Turco, Cinzia L. Randazzo, Vincenzo Nava, Carmelo Cavallo, Rossana Rando, Giuseppa Di Bella, Luigi Liotta   +9 more
doaj   +1 more source

Estimates of heritability and genetic correlations for milk coagulation properties and individual laboratory cheese yield in Sarda ewes

Animal, 2017
Objective of this study was to estimate genetic parameters of milk coagulation properties (MCPs) and individual laboratory cheese yield (ILCY) in a sample of 1018 Sarda breed ewes farmed in 47 flocks. Rennet coagulation time (RCT), curd-firming time (k20)
A. Puledda, G. Gaspa, M.G. Manca, J. Serdino, P.P. Urgeghe, C. Dimauro, R. Negrini, N.P.P. Macciotta   +7 more
doaj   +1 more source

Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation

Czech Journal of Food Sciences, 2002
Coagulated gel was characterised using an oscillation rheometer Rheostress RS 150. The influence was monitored of the additions of rennet and CaCl2, of temperature, and of high-pressure treatment on the properties of coagulated gel.
A. Landfeld, P. Novotná, M. Houška
doaj   +1 more source

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  

Isolation and Characterization of Milk Exosomes for Use in Advanced Therapies

Biomolecules
Exosomes are cell-derived extracellular vesicles (EVs) with diameters between 30 and 120 nm. In recent years, several studies have evaluated the therapeutic potential of exosomes derived from different fluids due to their low immunogenicity and high ...
Ana Medel-Martinez, Ana Redrado-Osta, Alejandra Crespo-Barreda, Maria Sancho-Albero, Lourdes Sánchez, Víctor Sebastián, María Pardo, Antonio de la Vieja, Pilar Martín-Duque   +8 more
doaj   +1 more source

Probiotic in Lamb Rennet Paste Enhances Rennet Lipolytic Activity, and CLA and Linoleic Acid Content in Pecorino Cheese

, 2009
Cheeses manufactured using traditional lamb rennet paste, lamb rennet paste containing Lactobacillus acidophilus, and lamb rennet paste containing a mix of Bifidobacterium lactis and Bifidobacterium longum were characterized for the lipolytic pattern
SANTILLO, ANTONELLA, ALBENZIO, MARZIA, QUINTO, MAURIZIO, MARINO, ROSARIA MARIA TERESA, SEVI, AGOSTINO,CARMELO, CAROPRESE, MARIANGELA   +5 more
core  

Rennet coagulation of heated milk concentrates

, 2000
International audienceThe high temperature heating of cheese milk is a useful tool for preventing late fermentation during cheese ripening if the renneting properties remain unchanged.
Schreiber, Regina, Hinrichs, Jörg
core   +1 more source

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  

Effect of Temperature of Milk Acidification on Rennet Gel Properties

, 2000
International audienceChanges in mineral solubilization and rennet reaction rate were investigated after decreasing milk pH to 6.3 by lactic acid addition at a temperature of acidification (TAC) of 25 or 35 ЊC with a short period of equilibration.
Tarodo De La Fuente, B, Gastaldi, E, Renault, C, Gastaldi, Emmanuelle, Cuq, Jean-Louis   +4 more
core   +1 more source

PENGGUNAAN ENZIM RENNET DAN BAKTERI Lactobacillus plantarum YN 1.3 TERHADAP SIFAT SENSORIS KEJU [PDF]

, 2017
THE UTILIZING OF RENNET ENZYMES and Lactobacillus plantarum YN 1.3 BACTERIA ON SENSORY CHARACTERISTICS OF CHEESE. This research aims to determine the utilizing of rennet enzymes and Lactobacillus plantarum YN 1.3 bacteria on sensory characteristics of ...
Ponto, J.H.W., Hutagalung, Truly M., Yelnetty, A., Tamasoleng, M.   +3 more
core   +1 more source