Results 61 to 70 of about 2,575 (207)

Casein micelle dispersion into water, NaCl and CaCl2 : physicochemical characteristics of micelles and rennet coagulation

, 1997
We have studied the effect of ionic strength from about 0 to 0.12 M on physicochemical characteristics of micelles and on gelation by rennet. Native phosphocaseinate powder was used as it exhibits attractive technological properties.
Le Graet, Yvon, Famelart, Marie-Hélène, Raulot, K   +2 more
core   +2 more sources

Milk-Clotting Properties and Primary Proteolysis of a Lyophilised Extract from Artichoke Flowers (Cynara scolymus L.)

Food Technology and Biotechnology, 2023
Research background. A few studies have investigated Cynara scolymus enzymes as a substitute for calf rennet in cheese making. They used aqueous extracts prepared by maceration of plant material and stored by freezing.
Valentina Crosetti, Agustín Sola, Gabriela Grigioni, María José Torres   +3 more
doaj   +1 more source

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku, Rakesh Kumar Bachheti, Vikas Rana, Gyanesh Joshi, Archana Bachheti, D. P. Pandey   +5 more
wiley   +1 more source

Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023
Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and microorganisms.
I. V. Kholodenko, V. V. Bila, V. Yu. Bilyi, Y. O. Mashkin   +3 more
doaj   +1 more source

Sensory, Physical, and Functional Properties of Part‐Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F. Ross   +4 more
wiley   +1 more source

A Sustainable and Alternative Packaging Approach for EU PDO Erzincan Tulum Cheese Affecting Food Safety, Proteolysis, Lipolysis, and Volatilome in Cheese: Sausage Casing

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Erzincan Tulum cheese is highly appreciated by consumers and holds significant social, economic, and cultural importance in Türkiye. Its shelf life and quality are influenced by packaging type and ripening conditions. This study aimed to investigate the effects of three different packaging materials—vacuum packaging (VP); plastic barrels (PBs),
Abdurrahman Çelik, Ali Tekin, Didem Şahingil, Ali Adnan Hayaloğlu   +3 more
wiley   +1 more source

Casein micelle dispersions into water, NaCl and CaCl2: physicochemical characteristics of micelles and rennet coagulation

, 1999
We have studied the effect of ionic strength from about 0 to 0.12 m on physicochemical characteristics of micelles and on gelation by rennet. Native phosphocaseinate powder was used as it exhibits attractive technological properties.
Y. Le Graet, Le Graet, Yvon, M.H. Famelart, Famelart, Marie-Hélène, K. Raulot, Raulot, K   +5 more
core   +1 more source

Application of Moringa oleifera Seed Rennet in the Preparation of Buffalo Cheese: Optimization of Processing Technology and Mining of Angiotensin Converting Enzyme Inhibitory Peptides [PDF]

Shipin Kexue
In this study, buffalo cheese was prepared with rennet from Moringa oleifera seeds. The process was optimized based on sensory characteristics and hydrolysis degree. The composition of water-soluble peptides from the cheese was analyzed.
ZHONG Yuwang, YU Mengyi, ZHANG Dan, CHANG Ying, XING Fubing, HUANG Aixiang, WANG Xuefeng
doaj   +1 more source

Milk protein genotypes and milk coagulation properties of Estonian Native cattle

Agricultural and Food Science, 2008
The genetic variation of ás1-, â- and ê-caseins and b-lactoglobulin was determined and their effects on the rennet coagulation properties were examined using 335 milk samples from 118 Estonian Native (EN) cows. We found 16 aggregate casein genotypes (ás1-
I. JÕUDU, M. HENNO, S. VÄRV
doaj  

Micellar Casein Concentrate in Hard Cheese Production

Техника и технология пищевых производств
New technologies provide comprehensive processing of raw materials, increase the yield of the finished product, and improve the marketability of dairy products. For instance, microfiltration is popular in cheese production. It makes it possible to obtain
Elena I. Melnikova, Ekaterina V. Bogdanova, Ekaterina B. Stanislavskaia, Elena S. Rudnichenko, Mariya S. Chekmareva   +4 more
doaj   +1 more source