Rennet coagulation properties of heated milk
Agricultural and Food Science, 1993 Heating impaired the rennet coagulation properties of milk which deteriorated further during storage, i.e. rennet hysteresis occurred. Acidification to pH values ≤ 6.2 or addition of low concentrations of CaCl2 greatly improved the rennet coagulation ...
J. A. Lucey, C. Gorry, P. F. Fox
doaj +5 more sources
Low Effectiveness of Mid-Infrared Spectroscopy Prediction Models of Mediterranean Italian Buffalo Bulk Milk Coagulation Traits [PDF]
FoodsThis study evaluated the potential use of mid-infrared spectroscopy to predict milk coagulation traits in bulk milk from Mediterranean Italian buffaloes.
Alberto Guerra +6 more
doaj +2 more sources
Czech Journal of Food Sciences, 2002 Coagulated gel was characterised using an oscillation rheometer Rheostress RS 150. The influence was monitored of the additions of rennet and CaCl2, of temperature, and of high-pressure treatment on the properties of coagulated gel.
A. Landfeld, P. Novotná, M. Houška
doaj +2 more sources
Production of Acid and Rennet-Coagulated Cheese Enriched by Olive (Olea europaea L.) Leaf Extract—Determining the Optimal Point of Supplementation and Its Effects on Curd Characteristics [PDF]
FoodsThis study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor in phenolic compounds.
Elizabeta Zandona +8 more
doaj +2 more sources
Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties [PDF]
Техника и технология пищевых производств, 2021 Introduction. An integrated monitoring of raw milk’s contents, quality, and security is a key factor that guarantees the high-quality dairy production. As a result, new research methods of rennet clotting are a topical and urgent area of study.
Elena E. Illarionova +3 more
doaj +1 more source
Journal of Dairy Science, 2023 The effects of high hydrostatic pressure on the constituents and coagulation ability and their effect on cheese production of sheep milk have not been studied in detail.
M. Muñoz +3 more
semanticscholar +1 more source
Foods, 2023 Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions.
Michael Steven Bravo Bolívar +4 more
doaj +1 more source
Chemical interactions among caseins during rennet coagulation of milk.
Journal of Dairy Science, 2021 Rennet milk curds were prepared under 4 different temperature and acidity conditions. The development of different types of inter-protein chemical bonds (disulfide, hydrophobic, electrostatic, hydrogen, and calcium bridges) was monitored for 60 min after
J. C. Amaro-Hernández +5 more
semanticscholar +1 more source
Phenotypic analysis of milk coagulation properties and mineral content of Pinzgauer cattle breed [PDF]
Archives Animal Breeding, 2018 This study aimed to characterize milk coagulation properties (rennet coagulation time, curd-firming time and curd firmness 30 min after rennet addition to milk) and major mineral contents (Ca, Mg, P, K and Na) in Pinzgauer dual-purpose cattle breed ...
C. L. Manuelian +5 more
doaj +1 more source
CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK الترکيب الکيميائى وخواص التجبن بالمنفحة للبن الابل (النوق) [PDF]
Journal of Agricultural Economics and Social Sciences, 2005 The chemical composition and factors affecting the rennet coagulation of camel’s milk were studied in comparison to cow’s and buffaloe’s milk. The total solids of camel milk was slightly higher while its fat and protein content were slightly less than ...
صافيناز الشبينى +2 more
doaj +1 more source