Results 1 to 10 of about 1,606 (129)

Effects and mechanisms of ultrasonic-assisted emulsification on the properties of rennet casein emulsions under low salt conditions [PDF]

Ultrasonics Sonochemistry
The physical instability of rennet casein emulsions in natural systems limits their applications in low-salt products. This study was designed to investigate the effects and mechanisms of ultrasonic-assisted emulsification on the properties of rennet ...
Jie Luo, Miaolin Wang, Peiling Li, Yang Liu, Caiyun Wang, Chao Liang, Jing Zhang, Ying Zhang, Jian He, Ying Xu, Lei Zhou   +10 more
doaj   +2 more sources

Milk-Clotting Protease From <i>Bacillus stercoris</i>NCCP-3139: A Potential Microbial Rennet for Cheese Production. [PDF]

Food Sci Nutr
A milk‐clotting protease from Bacillus stercoris NCCP‐3139 was isolated from soil and purified via ammonium sulfate precipitation and sequential chromatographic techniques, yielding a homogeneous enzyme confirmed by SDS–PAGE. The protease exhibited high catalytic selectivity, with a marked increase in milk‐clotting‐to‐proteolytic activity ratio (50–550)
Sibtain M, Qurtam AA, Javaria S, Murtaza G, Al-Zharani M, Ain NU, Chaman S, Nasr FA, Zaman A.   +8 more
europepmc   +2 more sources

Effect of coagulants on physiochemical properties, texture, color and microstructure characterization of cow milk cheese [PDF]

Food Chemistry: X
Cheese is a globally significant dairy product, with production increasing due to high consumer demand. As a nutrient-rich food, it provides essential nutrients for human health.
Azra Akbar, Muhammad Ikram Nabeel, Amna Jabbar Siddiqui, Syed Ghulam Musharraf   +3 more
doaj   +2 more sources

Properties of Rennet Gels from Retentate Produced by Cold Microfiltration of Heat-Treated and Microfiltered Skim Milk [PDF]

Foods
This study investigated the production of rennet gels from β-casein-depleted retentates obtained through cold microfiltration (MF) of skim milk (SM) that was treated beforehand to ensure microbial safety. The treatments included thermization (65 °C, 20 s)
Jarosław Kowalik, Justyna Tarapata, Adriana Lobacz, Justyna Zulewska   +3 more
doaj   +2 more sources

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

Gels
Drying significantly influences the quality of micellar casein (MC) powder. This study investigated the effects of three pre-freezing temperatures (−20 °C, −80 °C, and liquid nitrogen) prior to freeze drying on the structure and rennet-induced gelation ...
Chuang Dong, Yun Chen, Lin Yang, Weibo Zhang, Shengbo Yu, Pengjie Wang, Zhishen Mu, Chong Chen   +7 more
doaj   +2 more sources

A novel scalable method for the production of rennet-treated milk-derived extracellular vesicles for improved curcumin oral delivery [PDF]

Journal of Nanobiotechnology
Background Extracellular vesicles (EVs) are lipid bilayer-enclosed nanoparticles secreted by all cell types and are gaining increasing attention as natural, biocompatible drug delivery nanovehicles.
Emily Schifano, Francesco Vari, Luca Buccini, Mariana Karimova, Kuanysh Syman, Diana Varnadyan, Daniela Uccelletti, Simone Dinarelli, Maurizio Zuccotti, Andrea Alfieri, Simona Sennato, Francesco Mura, Marco Rossi, Luciana Dini, Stefano Tacconi   +14 more
doaj   +2 more sources

Effects of Farming System on the Rheological Behavior of Rennet-Induced Coagulation in Milk from Skopelos Breed Goats [PDF]

Foods
This study examined the impact of extensive and intensive farming systems on the rheological behavior of rennet-induced goat milk coagulation in the indigenous Greek Skopelos goat breed.
Kali Kotsiou, Marios Andreadis, Georgios Manessis, Athina Lazaridou, Costas G. Biliaderis, Zoitsa Basdagianni, Ioannis Bossis, Thomas Moschakis   +7 more
doaj   +2 more sources

Bioactive Peptide-Enriched Requeson: A Functional Dairy Product From Whey Fermentation. [PDF]

Food Sci Nutr
This study presents the production of functional Requeson from whey using lactic fermentation. Proteolysis induced by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus promotes the generation of bioactive peptides. The product is evaluated for antioxidant, ACE‐inhibitory, DPP‐IV inhibitory, mineral chelating, and antimicrobial ...
Patlan-Velázquez LF, González-Olivares LG, García-Garibay M, Alatorre-Santamaría S, Gómez-Ruiz L, Rodríguez-Serrano G, Carrasco-Navarro U, Cruz-Guerrero A.   +7 more
europepmc   +2 more sources

Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations [PDF]

Foods
This study aimed to evaluate the influence of low-concentration rennet on the chemical, rheological characteristics, and protein fractions of skim milk (SM) at 4 ± 1 °C. Skimmed milk (SM) was divided into four lots of 500 mL, and diluted rennet (1:10,000)
Mahmoud E. A. Hamouda, Prafulla Salunke
doaj   +2 more sources

Transglutaminase Crosslinked Milk Protein Concentrate and Micellar Casein Concentrate: Impact on the Functionality of Imitation Mozzarella Cheese Manufactured on a Small Scale Using a Rapid Visco Analyzer [PDF]

Foods
In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred over
Prafulla Salunke, Lloyd E. Metzger
doaj   +2 more sources