Results 141 to 150 of about 2,431 (210)

Cheese: Rennet Coagulation of Milk

Reference Module in Food Science, 2021
J. Lucey
semanticscholar   +2 more sources

Effect of β-casein reduction and high heat treatment of micellar casein concentrate on the rennet coagulation properties, composition and yield of Emmental cheese made therefrom

International Dairy Journal, 2021
To study the effect of removing β-casein of cheesemilk on cheese manufacture, cheesemilk was formulated from low heat skim milk powder (LH CM), micellar casein concentrate with 1.83% β-casein reduction (MCC CM) and β-casein-reduced micellar casein ...
Xiaofeng Xia, J. Tobin, Surabhi Subhir, M. Fenelon, B. Corrigan, P. McSweeney, J. Sheehan   +6 more
semanticscholar   +1 more source

Effect of physicochemical factors and use of milk powder on milk rennet-coagulation: Process understanding by near infrared spectroscopy and chemometrics

, 2021
The effect of physicochemical factors and use of skim milk powder on milk rennet-coagulation was investigated combining near infrared (NIR) spectroscopic monitoring and Multivariate Curve Resolution - Alternating Least Squares (MCR-ALS).
Lorenzo Strani, S. Grassi, C. Alamprese, E. Casiraghi, R. Ghiglietti, F. Locci, Nicolò Pricca, A. Juan   +7 more
semanticscholar   +1 more source

Rennet-Induced Coagulation of Milk

, 2017
D. Horne, J. Lucey
semanticscholar   +2 more sources

Effects of pH-modification on the rennet coagulation of concentrated casein micelles suspensions.

Food Chemistry, 2020
The aggregation of a mixed suspension of native and pre-acidified casein micelles was observed using rheology. Pre-acidified micelles were prepared by addition of glucono-delta-lactone, once pH of 6 or 5.5 was reached, the suspension was concentrated and
Zhengtao Zhao, M. Corredig
semanticscholar   +1 more source

A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles

Food Chemistry, 2018
Katia Liburdi, Ilaria Benucci, Claudio Lombardelli   +2 more
exaly   +2 more sources

Single particle tracking as a new tool to characterise the rennet coagulation process

International Dairy Journal, 2020
Aggregation of casein micelles (CMs) was followed with single-particle tracking using fluorescence microscopy. Initial concentrations of up to a mass fraction of 3% (w/w) were studied.
Sebastian Thill, T. Schmidt, D. Wöll, R. Gebhardt   +3 more
semanticscholar   +1 more source

Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese

, 2021
The effect of several purified phenolic compounds and green tea extract (GTE) on chymosin activity in model buffer solutions were found to be insignificant.
Seda Yildirim-Elikoglu, H. Vural, Y. K. Erdem   +2 more
semanticscholar   +1 more source

Improving rennet coagulation and cheesemaking properties of reverse osmosis skim milk concentrates by pH adjustment

International Dairy Journal, 2019
The use of reverse osmosis (RO) for cheese milk concentration has advantages including obtaining reusable low pollutant permeates and reducing milk transportation costs.
I. Dussault-Chouinard, M. Britten, Y. Pouliot   +2 more
semanticscholar   +1 more source

The Coagulation of Differently Sized Casein Micelles by Rennet

European Journal of Biochemistry, 1981
Fractions of bovine casein micelles of different sizes were prepared by sucessive centrifugation steps, and dilute suspensions of the different fraction were reacted with rennet. The molecular weight increas with time after addition of rennet was measured by light scattering.
D G, Dalgleish, J, Brinkhuis, T A, Payens   +2 more
openaire   +2 more sources