Results 111 to 120 of about 2,575 (207)
, 1997 Mineral acid casein, lactic casein and rennet casein curds were prepared either in the laboratory or on pilot-scale equipment. The water-holding capacities of mineral acid casein curd particles prepared in the laboratory were relatively constant ...
CHENG TET TEO +2 more
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Microbial Production of Recombinant Rennet
, 2018 Rennet, traditionally obtained from calves, is non-vegeterian and unethical due to the slaughter of unweaned animals. Chymosin is highly specific to the Phe105-Met106 bond of κ-casein and has low proteolytic activity.
Zumrut Begum Ogel
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, 1998 Urea-PAGE of the water-insoluble extract (WISE) of ovine raw milk cheeses manufactured with proteinases of Cynara cardunculus or with commercial animal rennet indicated that the animal rennet acts more intensively, in quantitative terms, on ovine â ...
Malcata, F. X., Sousa, M. J.
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, 2006 This thesis focuses on the effect of Ultra High Pressure Homogenization (UHPH) on casein micelle structural and rennet gelation properties. More reduction in casein micelle size was found with more passes and higher pressure through homogenization ...
Sandra
core
The influence of milk fat content on the extrusion of rennet casein emulsion gels
The fat content in cheese is important for quality characteristics, like taste, texture, melting properties, and overall appearance. Understanding the role of fat during extrusion of casein emulsion gels will support cheesemakers in developing new ...
Ahrné, Lilia +4 more
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Turbidimetric Behavior of Casein Fractions after Treatment with Rennet
Journal of Dairy Science, 1968 Abstract Pure κ-casein solutions in concentrations of less than 0.1% produce measurable turbidities in acetate buffer in the presence of dilute rennet solutions at pH 5.8 and 30C. In mixtures of α s - and κ-casein containing less than 20% κ- the increase in turbidity after 5min is proportional to the percentage κ-casein in the mixture.
openaire +1 more source
Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue. [PDF]
J Food Sci Technol, 2017 Dhanraj P +3 more
europepmc +1 more source
Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese. [PDF]
FoodsFranceschi P +5 more
europepmc +1 more source
Immobilization of animal rennet.
, 1982 Rennet was immobilized on porous glass beads (50-100 mesh) using diazotization [Paquot et al., DSA 38, 5851], TiCl4 [Barker et al., Process Biochemistry (1971) 5, 11], glutaraldehyde [Stanley & Olson, Journal of Food Science (1974) 39, 660] or ...
Paquot, Michel +3 more
core
Rennet-Induced Casein Micelle Aggregation Models
Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar aggregation and hardening of the three-dimensional network of para-κ-casein.
Salvador, Daniel|| +3 more
openaire +1 more source