Results 31 to 40 of about 2,431 (210)

Structure rearrangement during rennet coagulation of milk modifies curd density.

Journal of Dairy Science, 2020
Milk curds are a semisolid structure resulting from the enzymatic coagulation of milk, consisting mainly of paracasein micelles, fat globules, and whey.
J. C. Amaro-Hernández, G. I. Olivas, C. Acosta-Muñiz, Nestor Gutierrez-Mendez, D. R. Sepúlveda   +4 more
semanticscholar   +1 more source

Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and effects on their emulsifying properties

Mljekarstvo, 2022
Casein, the main protein in milk, is a viable protein source for natural emulsifiers, which are frequently utilized in food emulsions. Camel milk casein powders obtained by acid and rennet coagulation were investigated and characterized using X-ray ...
Bachir Bensalah, Kamel Acem
doaj  

The influence of various factors on milk clotting time [PDF]

Journal of Agricultural Sciences (Belgrade), 2002
The influence of pH (6.5 and 5.8), amount of added CaCl2 (0, 200 and 400 mg/l)), coagulation temperature (30ºC and 35ºC) and heat treatment of milk (65ºC/30 min and 87ºC/10 min) on the rate of rennet induced milk coagulation (s) were investigated.
Jovanović Snežana T., Maćej Ognjen D., Đurđević-Denin Jelena D.   +2 more
doaj   +1 more source

Relationship of somatic cell count and composition and coagulation properties of ewe’s milk

Mljekarstvo, 2015
The relationship between somatic cell count (SCC) and raw milk composition and its coagulation properties measured at native or standardised pH values were investigated in Manchega ewes’ milk.
Javier Caballero Villalobos, Ana I. Garzón Sigler, Bonastre Oliete, Ramón Arias Sánchez , Lorena Jiménez , Nieves Núñez Sánchez, Andrés L. Martínez Marín   +6 more
doaj   +1 more source

A Study of Milk Composition and Coagulation Properties of Holstein-Friesian, Jersey, and Their Cross Milked Once or Twice a Day

Dairy, 2023
The objective of the study was to explore the effect of breed on the composition and coagulation properties (rennet coagulation time (min), curd firming rate (min), and curd firmness (mm)) of milk from cows milked once a day or twice a day in the morning
Inthujaa Sanjayaranj, Nicolas Lopez-Villalobos, Hugh T. Blair, Patrick W. M. Janssen, Stephen E. Holroyd, Alastair K. H. MacGibbon   +5 more
doaj   +1 more source

DEVELOPMENT OF COMBINED OPTICAL METHOD FOR MILK COAGULATION RESEARCH [PDF]

Техника и технология пищевых производств, 2016
Development of new methods and systems for control of physical properties of dairy products is a promising trend in the food industry. Using new methods of control improves product quality and helps to reduce manual labor at dairy plants. The aim of this
Akulinin I.V., Osintsev A.M., Braginsky V.I.   +2 more
doaj  

Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium [PDF]

Journal of Food and Dairy Sciences, 2020
Karish cheese was manufactured commercially by adding starter cultures and rennet.  In this study, three species of Pleurotus mushroom mycelium were examined in making Karish cheese from skim buffalo’s milk.
Hoida El-Shazly, Nahed S. Yousef, Eman A. Shams   +2 more
doaj   +1 more source

Influence of diet and of lamb slaughtering age on the coagulating properties of rennet paste

Italian Journal of Animal Science, 2010
Rennet composition varies along with several factors such as source (animal species, herbage, microbial and genetic), physical state (liquid, powder and paste), enzymatic composition (chymosin/ pepsin ratio, lipolitic enzymes).
M. Albenzio, R. Marino, M. Caroprese, F. D’Angelo, A. Santillo   +4 more
doaj   +1 more source

Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023
Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and microorganisms.
I. V. Kholodenko, V. V. Bila, V. Yu. Bilyi, Y. O. Mashkin   +3 more
doaj   +1 more source

Specifics of Milk and Plant-based Milk-like Products Coagulation [PDF]

Техника и технология пищевых производств, 2018
Milk coagulation is one of the most important technological operations in the production of many dairy products, such as cheeses or yogurt. Recently, there has been a surge of interest for plant-based milk substitutes.
Osintsev A., Braginsky V., Rynk V., Chebotarev A.   +3 more
doaj   +1 more source