Results 81 to 90 of about 7,312 (169)

Some quality characteristics of animal rennets [PDF]

Eurasian Journal of Veterinary Sciences
In this research, microbiological and chemical qualities of 20 animal liquid rennet samples, used for che-esemaking in dairy plants in Konya region were determined.
K. Kaan Tekinşen, Gürkan Uçar, İ. Erim Köseoğlu   +2 more
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

Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure

, 2020
This study evaluated the coagulation of milk during 24 h using calf rennet previously subjected to high pressure homogenization (HPH). The enzyme solution was processed at 190 MPa and gel formation was followed by the analysis of proteolysis, syneresis ...
Oliveira, Miguel Meirelles de, Tribst, Alline Artigiani Lima, Cristianini, Marcelo, Leite Júnior, Bruno Ricardo de Castro   +3 more
core   +1 more source

Effect of artisanal kid rennet paste on lipolysis in semi-hard goat cheese

, 2015
This study examined the use of hygienised kid rennet pastes in model cheese systems and also in goat milk semi-hard cheeses to promote lipolysis. The results obtained indicated that the use of rennet paste caused greater lipolysis and increased, mostly ...
Blasco, L., Fontecha, F. Javier, Juárez, Manuela, Castillo Lozano, Inmaculada, Alonso López, Leocadio   +4 more
core   +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

International collaborative study on calf rennet and adult bovine rennet – Determination by chromatography of chymosin and bovine pepsin contents

, 2013
An international collaborative test on a revised draft version of IDF 110A:1987 (Calf rennet and adult bovine rennet – Determination of chymosin and bovine pepsin contents) was carried out on bovine rennets in the autumn of 1995 by members of IDF ...
Sveriges lantbruksuniversitet., Andrén, Anders,   +1 more
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Influence of ethanol on the rennet-induced coagulation of milk

, 2006
The influence of ethanol on the rennet-induced coagulation of milk was studied to investigate potential synergistic effects of these two mechanisms of destabilisation on the casein micelles.
O'Connell, JE, de Kruif, CG, Kelly, AL, Saracino, P, Fox, PF, Uniake, T, Huppertz, T   +6 more
core   +1 more source

Cheese-making without rennet

, 2014
In Nigeria and some other parts of Africa juice from the plant Calotropis procera is being used to coagulate milk for cheesemaking where rennet is difficult or expensive to obtain on a commercial scale. Calotropis procera (or 'kinbo') is a common..
Technical Centre for Agricultural and Rural Cooperation
core   +1 more source

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

Henry C. Blair's Liquid Rennet

, 2018
Trade card advertising Henry C. Blair's Liquid Rennet, and Henry C. Blair's Prepared Wheat Food, products prepared by Henry C. Blair, Philadelphia.
Blair, Henry C.
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