Results 41 to 50 of about 2,431 (210)
INCORPORATION OF BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION. J. BUFFALOE'S MILK USING TWO TYPES OF RENNET [PDF]
Journal of Food and Dairy Sciences, 2002 Effect of adding 10, 15 and 20% unsalted sour buttermilk to buffaloe's milk on some chemical and rheological properties was studied. Results showed that acidity increased and pH, T.S., fat and T.N.
EI-Tahra Ammar, +3 more
doaj +1 more source
EFFECT OF DRUG RESIDUES ON RENNET COAGULATION OF MILK
Journal of Food Quality, 2007 ABSTRACT The aim of this study was to consider the problem of residual drugs in cow's milk and to define the influence of such residues in the milk coagulation process, including the case in which the concentration is below the lowest limits permitted by law. Compounds that have EU maximum residue levels (MRLs) were selected. Through milk dynamographic
Dreassi, E. +3 more
openaire +3 more sources
Computerized rheometric method for studying rennet coagulation of milk [PDF]
Le Lait, 1986 International ...
Korolczuk, Józef +3 more
openaire +3 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto +6 more
wiley +1 more source
The effect of pancreatic rennet on blood coagulation [PDF]
Experimental Biology and Medicine, 1921 At the last meeting of this society, one of us1 presented certain observations on pancreatic rennet. Particular stress was laid on the state in which the rennet probably exists in pancreatic extract, and its intimate chemical association with trypsin.
Epstein, A. A., Rosenthal, N.
openaire +2 more sources
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma +3 more
wiley +1 more source
Rheology and Microstructures of Rennet Gels From Differently Heated Goat Milk
Foods, 2020 Rennet coagulation of goat milk heated to 65 °C/30 min (Gc), 80 °C/5 min (G8) and 90 °C/5 min (G9) was studied. A rheometer equipped with a vane geometry tool was used to measure milk coagulation parameters and viscoelastic properties of ...
Zorana Miloradovic +6 more
doaj +1 more source
Journal of Extracellular Biology, Volume 5, Issue 7, July 2026.ABSTRACT Small extracellular vesicles (EVs) from bovine milk and whey are emerging as biologically active carriers of microRNA (miRNA), yet their composition and variability among different dairy sources remain incompletely understood. We conducted an integrated characterisation of EV‐associated miRNAs isolated from milk and whey collected from three ...
Caterina Trevisan +3 more
wiley +1 more source
Effect of Succinylation on the Rennet Coagulation of Milk
Journal of Dairy Science, 1998 Abstract The effects of succinylation on the rennet coagulation of milk were investigated to find a relationship between the level of chemical modification and the ability of milk protein to coagulate. The strengthening rate and the final firmness of the gel decreased as the extent of succinylation increased, which could be related to the ...
Vidal, Véronique +6 more
openaire +2 more sources
Foods, 2019 Cynara cardunculus, Carica papaya and Ficus carica extracts are proposed as milk coagulants herein. Their coagulation efficiency was measured in bovine, buffalo, goat and sheep milk incubated at different temperatures.
Katia Liburdi +4 more
doaj +1 more source