Results 21 to 30 of about 2,431 (210)

EFFECT OF MICROWAVES ON THE NITROGEN DISTRIBUTION AND SOME PHYSICAL PROPERTIES AND MICROBIAL CONTENT ON SHEEPS MILK [PDF]

Mesopotamia Journal of Agriculture, 2005
Sheep milk was subjected to microwave for 60-180 sec., and analysed for nitrogen distribution , pH and rennet coagulation time.Also analysed for total bacterial count,Co- liform bacteria ,Staphylococcus and Salmonella.
Mowafak M.Ali
doaj   +1 more source

Coagulation Traits of Sheep and Goat Milk

Animals, 2019
Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by using ...
Michele Pazzola
doaj   +1 more source

Effect of thermoresistant protease of Pseudomonas fluorescens on rennet coagulation properties and proteolysis of milk.

Journal of Dairy Science, 2020
This study aimed to investigate the effect of different activity levels of a thermoresistant protease, produced by Pseudomonas fluorescens (ATCC 17556), on the cheesemaking properties of milk and proteolysis levels.
Lizandra F. Paludetti, A. Kelly, D. Gleeson   +2 more
semanticscholar   +1 more source

CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK [PDF]

Journal of Food and Dairy 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 ...
Safinaz El-Shibiny, A. Zaghloul, N. Abd Rabou   +2 more
doaj   +1 more source

Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties

Food Hydrocolloids, 2020
The properties of casein micelles are known to be affected by modifications to the environment, such as variations in pH or the addition of salts, yet the scientific literature typically considers the effects of one factor at a time, while in industrial ...
F. Lazzaro, A. Bouchoux, J. Raynes, Roderick P. W. Williams, L. Ong, E. Hanssen, V. Lechevalier, S. Pezennec, Hyun-jung Cho, A. Logan, S. Gras, F. Gaucheron   +11 more
semanticscholar   +1 more source

USANS and SANS investigations on the coagulation of commercial bovine milk: Microstructures induced by calf and fungal rennet

Food Hydrocolloids, 2021
Coagulation of milk is a fundamental process in the manufacture of dairy products. Under the enzymatic action of rennet, casein micelles form aggregates resulting in a fractal gel network.
N. Callaghan-Patrachar, F. Peyronel, D. Pink, A. Marangoni, C. Adams   +4 more
semanticscholar   +1 more source

Effect of rennet on buffalo cheese microbiota, taste and flavor

Revista Científica, 2023
Rennet is a critical element that allows the coagulation of milk caseins, the basic process of producing cheese. Traditional cheeses (Traditional Agri-food Products - PAT) are generally produced using artisanal animal rennet. The type of rennet used for
Angela M. I. Montone, Angelo Citro, Germana Colarusso, Francesca Garofalo , Rubina Paradiso, Giorgia Borriello, Domenico Vecchio, Federico Capuano   +7 more
doaj   +1 more source

Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors

Foods, 2023
During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the CSN3 gene, responsible for the expression of the k ...
Aleksandr G. Kruchinin, Elena E. Illarionova, Aram G. Galstyan, Svetlana N. Turovskaya, Alana V. Bigaeva, Ekaterina I. Bolshakova, Mariya N. Strizhko   +6 more
doaj   +1 more source

Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant

Foods, 2020
Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic ...
Andrea Serra, Giuseppe Conte, Leonor Corrales-Retana, Laura Casarosa, Francesca Ciucci, Marcello Mele   +5 more
doaj   +1 more source

The influence of high temperatures on milk proteins [PDF]

Hemijska Industrija, 2002
High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase
Maćej Ognjen D., Jovanović Snežana T., Đurđević-Denin Jelena D.   +2 more
doaj   +1 more source