Results 71 to 80 of about 2,431 (210)

Impact of Honey and Liquid Smoke Marination on Consumer Expectations of Artisanal Bovine and Goat Cheeses

Journal of Sensory Studies, Volume 41, Issue 2, April 2026.
ABSTRACT This study evaluated how visual stimulus and product information influence consumer expectations regarding artisanal bovine and goat cheeses marinated with Apis mellifera honey and liquid smoke. A total of 201 participants, recruited via social media, completed an online questionnaire structured into four sections: (i) sociodemographic ...
Bruno Fonsêca Feitosa, Cinthya Beatriz Mariano Duarte, Camilly Menezes Costa, Leidiana Elias Xavier, Jayuri Susy Fernandes de Araújo, Mônica Correia Gonçalves, Emmanuel Moreira Pereira, Mônica Tejo Cavalcanti   +7 more
wiley   +1 more source

Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure.

Journal of Dairy Science, 2019
This study characterized the coagulation properties and defined the cutting window (CW; time between storage modulus values of 35 and 70 Pa) using rheometry for milk standardized to 4, 5, or 6% protein and set at 28, 32, or 36°C.
Ram R Panthi, A. Kelly, J. Sheehan, K. Bulbul, A. Vollmer, D. McMahon   +5 more
semanticscholar   +1 more source

COMPARISON BETTWEEN DIFFERENT TYPES OF COAGULANT FOR HALLOUMI CHEESE PROCESSING [PDF]

Journal of Food and Dairy Sciences, 2000
Halloumi cheese was processed from admixture of buffaloes’ and cows’ milk (1:1). Four types of coagulants namely, local commercial liquid calf rennet, HALA, Fromase and Maxiren powders were separately used to select among them the proper type which ...
Y. Abdel-Kader, A. El-Zoghby,
doaj   +1 more source

Revised safety evaluation of the food enzyme protein‐glutamine γ‐glutamyltransferase from the non‐genetically modified Streptomyces mobaraensis strain M2020197

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The food enzyme protein‐glutamine γ‐glutamyltransferase (EC 2.3.2.13) is produced with the non‐genetically modified Streptomyces mobaraensis strain M2020197 by Dongsheng Biotech (Taixing) Co., Ltd. In a previous opinion, the Panel could not exclude safety concerns due to insufficient margins of exposure.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Jaime Aguilera, Cristina Fernàndez‐Fraguas, Yi Liu   +16 more
wiley   +1 more source

Safety evaluation of the food enzyme protein‐glutamine γ‐glutamyltransferase from the genetically modified Bacillus licheniformis strain NZYM‐TR

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The food enzyme protein‐glutamine γ‐glutamyltransferase (EC 2.3.2.13) is produced with the genetically modified Bacillus licheniformis strain NZYM‐TR by Novozymes A/S. The production strain meets the requirements for the qualified presumption of safety (QPS).
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Cristina Fernandez Fraguas, Silvia Peluso, Valentina Tokic, Yi Liu   +17 more
wiley   +1 more source

Optimizing the Coagulation Potential of Pineapple (Ananas comosus) Extract for Chickpea Cheese Production

Food Science &Nutrition, Volume 14, Issue 1, January 2026.
This study developed and optimized chickpea‐based cheese using pineapple (Ananas comosus) extract as a natural coagulant. The optimized formulation improved yield, texture, protein content, mineral composition, and sensory acceptability compared to control cheese.
Lamrot Damene Alemayehu, Eskindir Getachew Fentie, Henock Woldemichael Woldemariam   +2 more
wiley   +1 more source

Modeling rennet coagulation time and curd firmness of milk [PDF]

Journal of Dairy Science, 2011
Milk coagulation properties (MCP) are traditionally expressed using rennet coagulation time (RCT), time to curd firmness (CF) of 20 mm (k₂₀), and CF 30 min after enzyme addition (a₃₀) values, all of which are single-point measures taken from the output of computerized renneting meters, such as the Formagraph.
openaire   +4 more sources

Effects of including white clover and plantain species in perennial ryegrass pastures on qualitative indicators and metabolome of milk

International Journal of Dairy Technology, Volume 79, Issue 1, January–March 2026.
Mixed sward pasture systems are being investigated due to their potential to improve bio diversity and sustainability metrics; our study provides a due diligence on the impact of pastures containing perennial ryegrass, white clover and plantain species on the composition and functionality of milk.
Nisha J Suthar, Eoin Wims, Michael Dineen, Raghunath Pariyani, Denis Lynch, Lorraine M Bateman, David T Mannion, Anita R Maguire, Kieran N Kilcawley, James A O'Mahony, Tom F O'Callaghan   +10 more
wiley   +1 more source

Proteinogram and Immunological Profile of Colostrum and Milk From Gir (Bos indicus) Primiparous and Multiparous Cows and Their Impact on Passive Immune Transfer

Animal Science Journal, Volume 97, Issue 1, January/December 2026.
ABSTRACT We aimed to evaluate the influence of parity in Dairy Gir cows on physicochemical composition, protein content, and immunoglobulin G (IgG) concentrations in colostrum and milk, as well as the efficiency of passive immunity transfer to Gir calves. Colostrum, transition milk, and mature milk were sampled from primiparous (n = 12) and multiparous
João Vitor Menezes Lopes, Maria Claudia Pereda Francischini, Beatriz de Melo Justo, Daniel de Souza Ramos Angrimani, Camila Infantosi Vannucchi   +4 more
wiley   +1 more source

Ca and P in buffalo milk: curd yield and milk clotting parameters

Italian Journal of Animal Science, 2010
Aim of this study was to evaluate the mineral milk content and its relationship with the cheese yield and the rennet coagulation properties. Ca and P content, total and soluble, was determined on 70 milk samples along with the physic-chemical composition,
R. Di Palo, G. L. Neglia, B. Gasparrini, R. Napolano, A. Potena, G. Campanile, B. Ariota   +6 more
doaj   +1 more source