Results 161 to 170 of about 2,431 (210)

The factors influencing rennet-induced coagulation properties of yak milk: The importance of micellar calcium during gelation

LWT, 2019
The objective of this study was to evaluate the importance and effects of age, hair color, lactation stage and number of yak, as well as physicochemical properties and composition of yak milk on rennet-induced coagulation characteristics.
Yan Zhang, Yuan Li, Pengjie Wang, Qi Liang, Yiquan Zhang, F. Ren   +5 more
semanticscholar   +1 more source

Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-coagulation Phenomena

1993
Cheesemakers often state that a good curd is required to make a quality cheese, one which is highly acceptable in both flavour and texture. This implies that the initial stages of casein aggregation to form a network influence the characteristics of the cheese.
Margaret L. Green, Alistair S. Grandison
openaire   +1 more source

Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment

, 2021
M. Radovanović, Marina Hovjecki, Ana B. Radulovic, V. Rac, J. Miočinović, R. Jovanović, P. Pudja   +6 more
semanticscholar   +1 more source

Rennets: their role in milk coagulation and cheese ripening

1997
Cheese production is one of the oldest forms of biotechnology, dating perhaps from 6000 BC and was well established during the era of the Roman Empire. Cheese is one of the most diverse food groups: Burkhalter (1981) listed ca. 500 varieties produced from cows’ milk, while Kalantzopoulos (1993) listed 500 more produced from sheep’s and/or goats’ milks.
P. F. Fox, P. L. H. McSweeney
openaire   +1 more source

149. The coagulation of milk with rennet. Some experiments with slow-renneting and soft-curd milks

Journal of Dairy Research, 1937
Apart from mastitis milk there appear to be two types of soft-curd milks:(1) Milks of individual cows which throughout a lactation or throughout their lives persistently give soft-curd milks. Such milks readily respond to additions of acid and appear to be due to the breed and individuality of the cow and not to any abnormality.(2) Milks of cows or ...
F. H. McDowall, R. M. Dolby, A. K. R. McDowell   +2 more
openaire   +1 more source

Effect of milk concentration on the rennet coagulation time

Journal of Dairy Research, 1980
SummaryMeasurements have been made of the coagulation times (CT) of concentrated and diluted milks when treated with chymosin. After dilution, milks showed a large increase in CT: conversely, concentrated milks showed a similar CT to unconcentrated milk.
openaire   +1 more source

Post-Coagulation Treatment of the Renneted-Milk Gel

2016
Following rennet-induced gelation, the coagulum is subjected to a series of treatments (e.g., cutting, cooking, stirring, acidification, whey drainage), the principal objective of which is to encourage syneresis (removal of whey from the gel) and effectively to concentrate the casein and fat to the degree characteristic of the variety.
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney   +3 more
openaire   +1 more source

Cheese: Rennet-Induced Coagulation of Milk

2016
The initial step in the manufacture of most cheese varieties involves enzymatic hydrolysis of one of the milk proteins, κ-casein. The enzyme involved is called rennet. During the primary stage, κ-casein is cleaved by rennet at the Phe105–Met106 bond, resulting in a reduction in both the net negative charge and steric repulsion, such that rennet-altered
Gregersen, Vivi Raundahl, Lucey, J.A.
openaire   +1 more source

Rennet coagulation and coagulants in cheese manufacture

International Journal of Dairy Technology, 1992
T P GUINEE, M G WILKINSON
openaire   +1 more source

Structure Formation in Milk during Rennet Coagulation

1997
Applied ...
Kroger, Martin, Editor Applied Rheology, editors@appliedrheology.org   +2 more
openaire   +1 more source