Results 61 to 70 of about 2,431 (210)

Rennet coagulation of heated milk concentrates

Le Lait, 2000
The high temperature heating of cheese milk is a useful tool for preventing late fermentation during cheese ripening if the renneting properties remain unchanged. The aim of the investigations was to find heating conditions which guarantee the inactivation of clostridia spores but still enable rennet coagulation of the heated milk and milk concentrates
Schreiber, Regina, Hinrichs, Jörg
openaire   +2 more sources

UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE [PDF]

Journal of Food and Dairy Sciences, 2007
A method was devised to use transglutaminase enzyme (TG) in rennet coagulated cheeses. Two methods of mixing both enzymes (rennet and TG) were used. First, rennet was mixed with milk at 5ºC for 30 min followed by the TG at 5ºC and was left for 2 hrs ...
Enas Gazar, M. Zedan, Hoda El-Zeini, M. Metwally   +3 more
doaj   +1 more source

Sensory, Physical, and Functional Properties of Part‐Skim, Pasta Filata Mozzarella Made With or Without Lacticaseibacillus casei Adjunct Culture

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT With increasing mozzarella consumption in the United States, mozzarella innovations are of interest, particularly in functional attributes. One opportunity in mozzarella is the application of Lacticaseibacillus casei adjunct culture to increase desirable flavors and modulate functional properties such as melting.
Katherine Rehberger, Stephanie Clark, Gülhan Ünlü, Helen Joyner, Carolyn F. Ross   +4 more
wiley   +1 more source

Changes of quality of rennets during storing

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2012
This work deals about evaluation of qualitative parameters of rennets. During the six months storing of rennets were determined following qualitative parameters: pH, rennet coagulation time, activity (strange) of rennet and dose of rennet, and finally ...
Monika Kozelková, Miroslav Jůzl, Táňa Lužová, Květoslava Šustová, Aneta Bubeníčková   +4 more
doaj   +1 more source

A Sustainable and Alternative Packaging Approach for EU PDO Erzincan Tulum Cheese Affecting Food Safety, Proteolysis, Lipolysis, and Volatilome in Cheese: Sausage Casing

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Erzincan Tulum cheese is highly appreciated by consumers and holds significant social, economic, and cultural importance in Türkiye. Its shelf life and quality are influenced by packaging type and ripening conditions. This study aimed to investigate the effects of three different packaging materials—vacuum packaging (VP); plastic barrels (PBs),
Abdurrahman Çelik, Ali Tekin, Didem Şahingil, Ali Adnan Hayaloğlu   +3 more
wiley   +1 more source

Plasmin activity in Manchega ewe milk: The effect of lactation, parity and health of the udder, and its influence on milk composition and rennet coagulation

, 2018
Milk from 40 Manchega ewes was collected monthly and analysed during a complete lactation (5 months). Milk samples were classified by their origin in 3 categories, termed PR (primiparous ewes), M1 (multiparous ewes with no damage of the udder in the ...
J. Caballero-Villalobos, A. Garzón, A. Marín, R. Arias, F. Ciocia, P. McSweeney   +5 more
semanticscholar   +1 more source

INCORPORATION OF UNSALTED SOUR BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: III. AD.M.lXTURE OF BUFFALOE'S AND GOAT'S MILK USING LIQUID CALF RENNET OR FORMASE. [PDF]

Journal of Food and Dairy Sciences, 2002
Adding 10, 15 or 20% unsalted sour buttermilk to buffaloe's or goat's milk proportionally increased acidity and decreased pH, T.S., fat and T.N. contents.
M. lsmail, Y. Abdel-Kader, EI-Tahra Ammar, A. EI-Shazly,   +3 more
doaj   +1 more source

Bioactive Peptide‐Enriched Requeson: A Functional Dairy Product From Whey Fermentation

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
This study presents the production of functional Requeson from whey using lactic fermentation. Proteolysis induced by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus promotes the generation of bioactive peptides. The product is evaluated for antioxidant, ACE‐inhibitory, DPP‐IV inhibitory, mineral chelating, and antimicrobial ...
Luis‐Fernando Patlan‐Velázquez, Luis‐Guillermo González‐Olivares, Mariano García‐Garibay, Sergio Alatorre‐Santamaría, Lorena Gómez‐Ruiz, Gabriela Rodríguez‐Serrano, Ulises Carrasco‐Navarro, Alma Cruz‐Guerrero   +7 more
wiley   +1 more source

Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration

, 2020
The effects of freezing temperature and storage time on mineral partition, particle size, and rennet and acid coagulation properties of microfiltered casein concentrates (CC) were investigated.
S. Gaber, A. Johansen, R. Schüller, T. Devold, E. Rukke, S. Skeie   +5 more
semanticscholar   +1 more source

Milk protein genotypes and milk coagulation properties of Estonian Native cattle

Agricultural and Food Science, 2008
The genetic variation of ás1-, â- and ê-caseins and b-lactoglobulin was determined and their effects on the rennet coagulation properties were examined using 335 milk samples from 118 Estonian Native (EN) cows. We found 16 aggregate casein genotypes (ás1-
I. JÕUDU, M. HENNO, S. VÄRV
doaj