Results 91 to 100 of about 2,575 (207)
Proteolysis in soft cheese, studied on Meshanger cheese and cheese models
, 1978 Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition ...
Noomen, A.
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Exploring the Global Tradition of Fried Cheese: Origins, Processing, and Culinary Significance
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Globally, cheese stands as a cornerstone in culinary traditions, with its variety and consumption deeply embedded in each nation′s cultural heritage. Among the diverse cheese types, certain cheese types are particularly amenable to frying applications, owing to composition such as moisture content, fat composition, and protein structure.
Feray İnci Maden +3 more
wiley +1 more source
Distribution of Lipase among Components of a Water Extract of Rennet Casein
Journal of Dairy Science, 1966 Abstract Diethylaminoethyl cellulose (DEAE) and Sephadex G-25 chromatographic techniques were used to investigate the distribution of milk lipase activity among the components of casein by their application to a water extract of rennet casein, in which the specific lipase activity was approximately 11 times greater than that of skimmilk.
P J, Gaffney, W J, Harper, I A, Gould
openaire +2 more sources
Risks for human health related to the presence of plant lectins in food
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM) +30 more
wiley +1 more source
Genetic analysis of protein composition of bovine milk
, 2010 This thesis is part of the Dutch Milk Genomics Initiative, and the general aim was to obtain more insight into the genetic background of bovine milk protein composition.
Schopen, G.C.B.
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Effect of high heat treatment and β-casein-reduction on the rennet coagulation and ripening of Cheddar and Emmental cheeses manufactured from micellar casein concentrate [PDF]
, 2021 Microfiltration (MF) removed 53.60 ‒ 70.29 % of native whey protein from pasteurized skim milk to permeate, and retained micellar casein concentrate (MCC) (89.64 - 93.64 % of casein expressed as percentage of total protein) in the retentate.
Xia, Xiaofeng
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Studies on inhibitory reactions by antisera Part I Influences of Anti-Rennet Serum and Anti-Casein Serum on the Curdling of Milk [PDF]
, 1957 By studying various reactions of anti-rennet serum and anticasein serum serologically as well as influences of these anti-sera on the curdling of milk by rennet, the author obtained the following results.
Matsuura, Naoyuki
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, 2010 Proteomic profiles of sweet whey and rennet casein fractions prepared from raw or pasteurised (72 degrees C for 15 s), skimmed milk were studied by proteomics coupled with the detection of protein spots by MALDI TOF mass spectrometry Proteins were ...
Wedholm, Anna, +2 more
core +2 more sources
, 2020 © 2020 Charitha Jayani Gamlath Pahala Gallath RallageCheddar cheese is formed by enzyme-induced coagulation of milk proteins, known as ‘rennet gelation’.
Pahala Gallath Rallage, Charitha Jayani Gamlath
core
Proteolytic Activity of Some Milk-Clotting Enzymes on κ-casein
, 1992 Proteolytic activity of some milk-clotting enzymes [calf rennet (chymosin), Mucor miehei rennet, and Cryphonectria parasitica rennet] on κ-casein was determined with reverse-phase HPLC. All enzymes were standardized to the same milk-clotting activity and
Shammet, K. M. +2 more
core +1 more source