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Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
(Dairy Industry Assoc Australia, 2004-10)
It is generally believed that enzymes in rennet are largely denatured by cooking during the manufacture of hard cheese. However, typical products of rennet action on αs1-casein have been detected in these varieties. The ...
Isolation of high quality DNA: a protocol combining “rennet” and glass milk
(Pontificia Universidad Católica de Valparaíso, 2009)
Influence of three rennet types on the ripening process of the Brazilian Prato cheese
(Volkswirtschaftlicher VerlagMunich 70Alemanha, 1997)
Production and Characterization of a Milk-clotting Protease Produced in Submerged Fermentation by the Thermophilic Fungus Thermomucor indicae-seudaticae N31
(Humana Press Inc, 2014-02-01)
Proteases are some of the most important industrial enzymes, and one of their main applications is for the production of cheese in the dairy industry. Due to a shortage of animal rennet, microbial coagulant proteases are ...
Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses
(John Wiley & Sons Ltd, 2021-03)
BACKGROUND: The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers who avoid food with ingredients from ...
Comparación tecnológica de agente coagulante artesanal y comercial en la maduración de quesos
(Centro de Tecnología de Laticínios do Instituto de Tecnología de Alimentos, 2015-11-17)
Para evaluar el efecto del agente coagulante artesanal bovino en la producción de quesos, se elaboraron quesos con adición de un fermento autóctono y agente coagulante artesanal y comercial, se maduraron durante 20 días ...