Acid and Rennet Coagulation Properties of A2 Milk [PDF]
Foods, 2022 This study investigated the acid and rennet milk coagulation properties of A2 milk (β-casein (CN) A2A2 genotype), in comparison to a control milk (blend of A2A1/A1A1/A2A2 genotypes). Acid and rennet coagulation were evaluated using the Optigraph® system,
Bibiana Juan, A J Trujillo
exaly +5 more sources
Fermentation, 2022 Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper investigated the influence of enzyme concentration (0.01–
Marina Hovjecki +2 more
exaly +4 more sources
Effects of Farming System on the Rheological Behavior of Rennet-Induced Coagulation in Milk from Skopelos Breed Goats [PDF]
FoodsThis study examined the impact of extensive and intensive farming systems on the rheological behavior of rennet-induced goat milk coagulation in the indigenous Greek Skopelos goat breed.
Kali Kotsiou +7 more
doaj +3 more sources
Effect of jujube pulp on acid- and rennet-induced coagulation properties of milk
Journal of Dairy Science: Milk coagulation is an important step in the production of fermented dairy products such as yogurt and cheese. Jujube is gaining popularity and acceptance as a food ingredient. In China, jujube yogurt is popular among consumers.
Fang Wang, Wanning Fan, Junke Li
exaly +4 more sources
Impact of ultrasonic and heat treatments on the physicochemical properties and rennet-induced coagulation characteristics of milk from various species [PDF]
Ultrasonics SonochemistryGraphical ...
Hongning Jiang, Qijing Du, Rongbo Fan
exaly +3 more sources
Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk. [PDF]
Foods, 2023 One of the salting methods in cheese production implies salting the milk before coagulation used in making Domiati-type cheeses and a variety of autochthonous “Lički Škripavac” cheese. The most used sodium replacer is potassium.
Oštarić F +3 more
europepmc +2 more sources
Journal of Dairy Science: Coagulants play a crucial role in cheese production by catalyzing milk curdling, with traditional animal rennet long serving as the primary choice.
Giorgia Stocco +7 more
doaj +2 more sources
Milk-Clotting Protease From <i>Bacillus stercoris</i>NCCP-3139: A Potential Microbial Rennet for Cheese Production. [PDF]
Food Sci NutrA milk‐clotting protease from Bacillus stercoris NCCP‐3139 was isolated from soil and purified via ammonium sulfate precipitation and sequential chromatographic techniques, yielding a homogeneous enzyme confirmed by SDS–PAGE. The protease exhibited high catalytic selectivity, with a marked increase in milk‐clotting‐to‐proteolytic activity ratio (50–550)
Sibtain M +8 more
europepmc +2 more sources
Rennet-Induced Gelation Properties of Freeze-Dried Micellar Casein Powder: Influence of Pre-Freezing Temperature [PDF]
GelsDrying significantly influences the quality of micellar casein (MC) powder. This study investigated the effects of three pre-freezing temperatures (−20 °C, −80 °C, and liquid nitrogen) prior to freeze drying on the structure and rennet-induced gelation ...
Chuang Dong +7 more
doaj +2 more sources
Properties of Rennet Gels from Retentate Produced by Cold Microfiltration of Heat-Treated and Microfiltered Skim Milk [PDF]
FoodsThis study investigated the production of rennet gels from β-casein-depleted retentates obtained through cold microfiltration (MF) of skim milk (SM) that was treated beforehand to ensure microbial safety. The treatments included thermization (65 °C, 20 s)
Jarosław Kowalik +3 more
doaj +2 more sources