Results 21 to 30 of about 2,575 (207)
Journal of Dairy Science, 2023 : Milk-clotting enzyme (MCE) is the essential active agents in dairy processing. The traditional MCE is mainly obtained from animal sources, in which calf rennet is the most widely used in cheese industry. Traditional MCE substitute is becoming necessary
Yao Zhang +7 more
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MILK-COAGULATION AND PROTEOLYTIC ACTIVITY OF «GLYECK» — CARPATHIAN ENZYME PREPARATION [PDF]
Biotechnologia Acta, 2015 The purpose of this work was to study milk-clotting and proteolytic properties of preparation «Glyeck». Using Soxhlet method we showed that the preparation possesses a high milk-clotting activity, and this activity doesn't change a lot during the storing
A.V. Iukalo
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Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
Техника и технология пищевых производств, 2023 Micellar casein concentrate is a promising fractionation agent in skimmed milk production. It preserves the native structure of protein and changes the ratio of casein and whey proteins.
Elena I. Melnikova +3 more
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Foods, 2023 During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the CSN3 gene, responsible for the expression of the k ...
Aleksandr G. Kruchinin +6 more
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EFFECT OF MICROWAVES ON THE NITROGEN DISTRIBUTION AND SOME PHYSICAL PROPERTIES AND MICROBIAL CONTENT ON SHEEPS MILK [PDF]
Mesopotamia Journal of Agriculture, 2005 Sheep milk was subjected to microwave for 60-180 sec., and analysed for nitrogen distribution , pH and rennet coagulation time.Also analysed for total bacterial count,Co- liform bacteria ,Staphylococcus and Salmonella.
Mowafak M.Ali
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Turkish Journal of Agriculture: Food Science and Technology, 2022 It is required to increase the amount of coagulant enzyme substitutes obtained from various sources that are equivalent to animal rennet in order to meet the rising demand for cheese.
Pelin Ertürkmen +2 more
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Journal of Dairy Science, 2022 : A cysteine peptidase was previously identified from germinated Moringa oleifera seeds, but its milk-clotting properties on bovine caseins was still unclear. In this study, this novel cysteine peptidase (MoCP) showed preferential activity on κ-casein (κ-
Xuefeng Wang +6 more
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Chemical interactions among caseins during rennet coagulation of milk [PDF]
Journal of Dairy Science, 2022 Rennet milk curds were prepared under 4 different temperature and acidity conditions. The development of different types of inter-protein chemical bonds (disulfide, hydrophobic, electrostatic, hydrogen, and calcium bridges) was monitored for 60 min after curd cutting.
J.C. Amaro-Hernández +5 more
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Mljekarstvo, 2022 Casein, the main protein in milk, is a viable protein source for natural emulsifiers, which are frequently utilized in food emulsions. Camel milk casein powders obtained by acid and rennet coagulation were investigated and characterized using X-ray ...
Bachir Bensalah, Kamel Acem
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CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK الترکيب الکيميائى وخواص التجبن بالمنفحة للبن الابل (النوق) [PDF]
Journal of Agricultural Economics and Social Sciences, 2005 The chemical composition and factors affecting the rennet coagulation of camel’s milk were studied in comparison to cow’s and buffaloe’s milk. The total solids of camel milk was slightly higher while its fat and protein content were slightly less than ...
صافيناز الشبينى +2 more
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