Results 101 to 110 of about 2,575 (207)
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 +4 more
core +1 more source
Effects of different coagulant enzymes used on quality of traditional Örgü cheese (Braided cheese)
Mljekarstvo, 2015 In this study, Örgü cheese has been produced by using different coagulating enzymes (calf rennet, microbial enzymes, recombinant chymosin). The effects of different coagulating enzymes which are used on the characteristic of mineral material and cheese ...
Mehmet Çelebi , Bedia Şimşek
doaj +1 more source
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
, 2016 Milk fat globule membrane (MFGM) proteins make up only 2e3% of the total protein content in buttermilk. Prior isolation of buttermilk MFGM material is therefore required for further investigation of its functional properties and application in food ...
Holzmüller, W.;Gmach, O.;Griebel, A.;Kulozik, U.
core +1 more source
, 2008 This research project investigates the interactions taking place between modified milk fat globule membrane and casein micelles and their impact on the light-scattering, rheological, and microstructural properties of rennet-induced milk gels.
Gaygadzhiev, Zafir
core
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 +6 more
core +1 more source
, 2015 The changes in mineral equilibrium in milk affect the structure of casein micelles, and as a consequence, their processing functionality. In this thesis, the changes in the physico-chemical properties of casein micelles were measured after NaCl addition ...
Zhao, Zhengtao
core
Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk
, 2016 Heated (20–100 °C/0–30 min) skim milks (pH 6.5–7.1) were diluted in buffer (pH 7.0). Rennet was added, and the particle size with time was measured. For all samples, the size initially decreased (lag phase) and then increased (aggregation phase).
Skelte G. Anema (2177500) +2 more
core +1 more source
Future FoodsIdentifying optimal conditions for the efficient future production of artificial casein micelles (ACM) with precision fermentation-derived caseins is essential for their application in future foods.
Laurens J. Antuma +7 more
doaj +1 more source
, 2019 Interactive effects of casein micelle size and milk calcium and citrate content on rennet-induced coagulation were investigated. Milk samples containing small (SM) and large (LM) micelles, obtained from individual Holstein cows, were modified by addition
Hetta, Mårten, +11 more
core +1 more source