Results 81 to 90 of about 2,431 (210)

Heterologous Production of Cyprosin B in Nicotiana benthamiana: Unveiling the Role of the Plant‐Specific Insert Domain in Protein Function and Subcellular Localisation

Plant Biotechnology Journal, Volume 24, Issue 1, Page 256-272, January 2026.
ABSTRACT Plant systems have gained increased attention as an alternative platform for producing heterologous proteins, particularly for industrially relevant proteins. The Cynara cardunculus L. flower extract is traditionally used in cheese production across Mediterranean countries due to its milk‐clotting properties.
Saraladevi Muthusamy, Ramesh Raju Vetukuri, Anneli Lundgren, Sungyong Kim, Pruthvi B. Kalyandurg, Åke Strid, Li‐Hua Zhu, Selvaraju Kanagarajan, Peter E. Brodelius   +8 more
wiley   +1 more source

Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content

International Dairy Journal, 2019
The effects of milk protein genetic polymorphisms on the rennet and acid coagulation properties of milk after protein standardisation were investigated.
I. Ketto, A. Abdelghani, A. Johansen, J. Øyaas, S. Skeie   +4 more
semanticscholar   +1 more source

Effect of Coagulants in Curd forming in Cheese Making

Jurnal Rekayasa Kimia & Lingkungan, 2018
Cheese is one of the popular dairy products with high nutrient content. Coagulation as an important process in making cheese, wherein, the curd will be separated from the milk whey.
Dyah Hesti Wardhani, Bakti Jos, Abdullah Abdullah, Suherman Suherman, Heri Cahyono   +4 more
doaj   +1 more source

A comparison of the determination of the rennet coagulation properties of bovine milk

, 2016
The aim of the work was compared of two different methods (the visual method and the nephelo turbidimetry method) for determination of rennet coagulation time.
R. Pytel, K. Šustová, V. Kumbár, Š. Nedomová   +3 more
semanticscholar   +1 more source

Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties

Mljekarstvo
Buffalo milk, recognized for its rich composition, including higher levels of fat, lactose, protein, and ash when compared to cow milk, has been insufficiently studied considering its genetic diversity within the buffalo population in Serbia.
Stefan Stepić, Jelena Miočinović, Mira Radovanović, Marina Hovjecki, Ivan Životić, Jovana Kuveljić, Predrag Perišić   +6 more
doaj   +1 more source

Milk coagulation properties of three cattle breeds [PDF]

Agroznanje
Milk coagulation is a crucial process in cheese making, as it directly affects the texture and quality of cheese. This study aimed to determine the influence of breed on milk rennet coagulation properties.
Duvnjak Anja, Čobanović Ksenija, Mohar Lorbeg Petra, Kolenc Borut, Klopčič Marija   +4 more
doaj   +1 more source

Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations

International Journal of Food Science & Technology, 2019
Coagulation of milk is one of the most important steps in cheese manufacture. Cutting the coagulum at optimum firmness is important to optimise the yield and quality of the cheese produced.
Bhavya Panikuttira, F. Payne, N. O'Shea, J. Tobin, D. O'callaghan, C. O’Donnell   +5 more
semanticscholar   +1 more source

Rennet Coagulation of Milk Subjected to High Pressures

Journal of Agricultural and Food Chemistry, 1997
The rennet coagulation properties of highly pressurized milk have been investigated. The initial rate and extent of the enzymatic phase of coagulation, determined on the basis of the release of caseinomacropeptides (CMP) soluble in 4% trichloroacetic acid, were inhibited by pressures over 200 MPa.
López-Fandiño, Rosina, Ramos González, María Mercedes, Olano, Agustín   +2 more
openaire   +2 more sources

Optimization of Milk-Clotting Conditions and Rheological Properties Characterization of a Plant-Based Coagulant from Onopordum platylepis Murb. in Ewe’s Milk

Dairy
Plant-derived coagulants are increasingly explored as alternatives to animal rennet. This study provides the first evaluation of the coagulation kinetics and technological properties of Onopordum platylepis Murb. in ewe’s milk.
Cindy Bande-De León, David Delgado, Domingo Fernández, Massimo Mozzon, Adela Abellán, Lucia Aquilanti, Luis Tejada   +6 more
doaj   +1 more source

Effect of THI on milk coagulation properties of Holstein-Friesian dairy cattle

Revista Brasileira de Zootecnia
The objective of this study was to evaluate the effect of temperature-humidity index (THI) on the milk coagulation properties of Holstein-Friesian dairy cattle from northeast part of Italy. A total of 592 individual milk samples from six dairy herds were
Simone Beux, Martino Cassandro, Alessandro Nogueira, Nina Waszczynskyj   +3 more
doaj   +1 more source