Results 41 to 50 of about 2,575 (207)
Degradation of Casein Fractions by Rennet Extract
Journal of Dairy Science, 1968 Abstract The proteolytic activity of commercial rennet on purified fractions of α s - and β -casein was studied. Products of proteolysis, soluble in 5% trichloroacetic acid, were examined by gel-filtration and by absorbancy at 280m μ . Residual casein fractions were determined by polyacrylamide-gel electrophoresis.
R.A. Ledford, J.H. Chen, K.R. Nath
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Current Research in Food Science, 2022 The impact of amino acid mutations within the peptide structure of bovine milk protein is important to understand as it can effect processability and subsequently effect its physiological properties.
Davor Daniloski +3 more
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Effect of thermal treatment on serum protein reduced micellar casein concentrate: An evaluation of rennet coagulability, cheese composition and yield [PDF]
, 2020 Microfiltration at 0.10 μm removed ～70.29% of serum proteins from milk and the resultant micellar casein concentrates (MCC) were subjected to no heat treatment (control), pasteurisation (72 °C × 15 s) and high heat treatment (HHT; 90 °C × 15s) before ...
Tobin, John T. +5 more
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Note on the determination of casein precipitated by rennet [PDF]
The Analyst, 1903 n ...
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EFFECT OF THE CALF RENNET PASTE ON SOME PHYSIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BUFFALO'S PICKLED SOFT CHEESE [PDF]
Journal of Food and Dairy Sciences, 2011 The effect of rennet paste on soft cheese making and quality was investigated. Two different calf rennet pastes (CRP1 and CRP2) were used. The rennet clotting time (RCT) increased as the fat content of the salted milk increased.
O. Aita, Z. Hassan
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Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma +3 more
wiley +1 more source
Modification to the renneting functionality of casein micelles caused by nonionic surfactants [PDF]
Journal of Dairy Science, 2010 Nonionic emulsifiers of small molecular weight such as polysorbates are widely used in dairy products. Nevertheless, the mechanism of interaction between these surfactants and milk proteins is not yet fully understood. This work investigated the effect of Tween 20 on casein micelles by studying the renneting behavior of skim milk in the presence of ...
G, Ion Titapiccolo +2 more
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EFFECT OF MICROBIAL TRANSGLUTAMINASE TREATMENT ON SOFT CHEESE PROPERTIES [PDF]
Mesopotamia Journal of Agriculture, 2009 Microbial transglutaminase (MTGase) was isolated from the bacteria Streptoverticillium mobaraense and used to improve the yield and properties of soft cheese manufactured from cow milk by enhancing the cross-linking reaction among milk proteins.
Waleed A. Mahmood
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Molecules, 2023 Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease
Gaurav Kr Deshwal +3 more
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Journal of Extracellular Biology, Volume 5, Issue 7, July 2026.ABSTRACT Small extracellular vesicles (EVs) from bovine milk and whey are emerging as biologically active carriers of microRNA (miRNA), yet their composition and variability among different dairy sources remain incompletely understood. We conducted an integrated characterisation of EV‐associated miRNAs isolated from milk and whey collected from three ...
Caterina Trevisan +3 more
wiley +1 more source