Results 81 to 90 of about 2,575 (207)
Italian Journal of Animal Science, 2021 The aims of this study were to estimate the effect of cow breed on milk protein profile, and to assess the relationship between protein profile and milk coagulation properties (MCP) predicted with mid-infrared spectroscopy (MIRS).
Giovanni Niero +5 more
doaj +1 more source
Plant Biotechnology Journal, Volume 24, Issue 1, Page 256-272, January 2026.ABSTRACT Plant systems have gained increased attention as an alternative platform for producing heterologous proteins, particularly for industrially relevant proteins. The Cynara cardunculus L. flower extract is traditionally used in cheese production across Mediterranean countries due to its milk‐clotting properties.
Saraladevi Muthusamy +8 more
wiley +1 more source
International Journal of Food Science, Volume 2026, Issue 1, 2026.This study aimed to investigate the ability of selected strains of probiotic lactic acid bacteria (LAB) to remove aflatoxin M1 (AFM1) from brined white cheese (BWC) immersed in a 7.5% brine solution. AFM1 was added to the milk used to prepare the cheese. The final concentration of AFM1 was ca. 125.0 ng/kg.
Murad A. Al-Holy +8 more
wiley +1 more source
The action of calf rennet and other proteolytic enzymes on κ-casein
, 1969 SummaryThe hydrolysis of κ-casein by a number of rennets and other proteolytic enzymes has been followed by measuring the increase in opacity due to the formation of insoluble aggregates of para-κ-caseins.
L. K. Creamer, R. C. Lawrence
core +1 more source
Large-scale Preparation ofκ-Casein Glycomacropeptide from Rennet Casein Whey
Bioscience, Biotechnology, and Biochemistry, 1992 (1992). Large-scale Preparation of κ-Casein Glycomacropeptide from Rennet Casein Whey. Bioscience, Biotechnology, and Biochemistry: Vol. 56, No. 1, pp. 140-141.
TANIMOTO, Morimasa +4 more
openaire +1 more source
Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.This study investigated the potential of using whey as a raw material for producing traditional Korean soy sauce. By incorporating whey into the soy sauce production process, we aimed to enhance both whey utilization and the quality of the soy sauce.
Jun-Seo Jang +6 more
wiley +1 more source
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.Fat replacement in different food products, including analog cheese, is gaining importance because of health concerns. The present research, therefore, examined the use of native potato starch (NPS) and hydroxypropylated potato starch (HPS) as a fat replacer (FR) at 2%, 5%, and 8% levels based on fat (dry basis) in mozzarella cheese imitation (MCI ...
Maria Ahsan +6 more
wiley +1 more source
, 1977 A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet.
Visser, F.M.W.
core
Effect of Whey Protein on Texturization of Rennet Casein.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1993 レンネットカゼイン単独で繊維状組織化物を調製すると,直後は良好な繊維性を示すが,時間の経過に伴って繊維は互いに融合し,繊維性が低下する.そこで,レンネットカゼインに対して5%のWPIおよびSPIを加えて繊維状組織化物を調製し,その繊維性の維持に対する影響を検討した. 繊維間の結着性を測定すると,WPI添加試料では繊維軸に対して直角方向の引っ張り破断荷重が低下しており,繊維間の結着が阻止されて良好な繊維性が維持されていることが確認された.またSPI添加試料では逆に破断荷重が増加していた.
INOUE, Shigetaka +5 more
openaire +2 more sources
Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.This study explores ultrasound as a nonthermal technology for dairy preservation, addressing consumer demand for safe, high‐quality, minimally processed foods with extended shelf life. Ultrasound′s mechanism relies on acoustic cavitation, which disrupts microbial cells and inactivates enzymes, thereby enhancing product safety and preserving nutritional
Negin Ahmadi +4 more
wiley +1 more source