Results 11 to 20 of about 2,575 (207)
Regenerated Fibers from Rennet-Treated Casein Micelles during Acidification
Gels, 2023 Micellar casein fibers of defined size and internal structure can be produced by the extrusion of cold-renneted casein micelles into a warm, calcium-rich coagulation bath.
Ronald Gebhardt, Novin Darvishsefat
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Characteristic aroma components of rennet casein
Journal of Agricultural and Food Chemistry, 2003 Rennet casein, produced by enzymatic (rennet) precipitation of casein from pasteurized skim milk, is used in both industrial (technical) and food applications.
Karagül-Yüceer, Y +3 more
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Rennet-Induced Casein Micelle Aggregation Models: A Review
Foods, 2022 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
Daniel Salvador +3 more
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Aggregation of rennet-altered casein micelles at low temperatures
Journal of Agricultural and Food Chemistry, 2007 The rennet-induced coagulation of bovine milk at 10 degrees C was investigated. The rate of change of absorbance at 600 nm was higher in milk renneted at 30 degrees C than that at 10 degrees C. The amount of casein sedimented on centrifuging skim milk at
Bansal, Nidhi +2 more
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The properties of kashar cheese produced with added rennet casein [PDF]
Eurasian Journal of Veterinary SciencesAim: It was aimed to investigate the changes in the chemical, microbiological and sensory properties of kashar cheese produced by adding different rates of rennet casein during ripening. Materials and Methods: Bovine milk (3,0% fat) was heated (37˚C)
Abdullah Badem, Gürkan Uçar
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Proteolytic activities of animal rennet on ovine casein
, 2004 The aim of this study was to compare the proteolytic activity by incubating whole ovine casein with 6 industrial (liquid and paste) and two traditional (paste) rennet preparations from calf, lamb and kid.
MAURIELLO, ROSALBA +5 more
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Effect of mild thermal and pH changes on the sol-gel transition in skim milk
Journal of Dairy Science, 2022 : The present work aimed to improve acid and rennet milk gelation properties with mild thermal and pH changes to skim milk, with emphasis on heating temperatures below the denaturation temperature of whey proteins.
Stiphany Tieu, Federico Harte
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The influence of high temperatures on milk proteins [PDF]
Hemijska Industrija, 2002 High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase
Maćej Ognjen D. +2 more
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Foods, 2021 Milk protein concentrate (MPC) and micellar casein (MC) powders are commonly used to increase the protein concentration of cheese milk. However, highly-concentrated milk protein powders are challenging in terms of solubility.
Malou Warncke, Ulrich Kulozik
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Studies on the Action of Rennet on Casein and the Nature of Clotting [PDF]
Australian Journal of Biological Sciences, 1954 Casein and paracasein preparations have been compared by various methods including titration techniques, solubility, and ultraviolet spectra of the proteins and their azo-derivatives. It is suggested that rennet may release imidazole or phenolic groups from intramolecular linkage.
H G, HIGGINS, D, FRASER
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