منابع مشابه
Ras Cheese Making with Vegetable Coagulant - a Comparison with Calf Rennet
Ras cheeses were manufactured using aqueous extract of globe artichoke or artichoke flowers (Cynara scolymus) proteinase as coagulant were compared to calf rennet. There were slight differences between chemical composition of cheese made using vegetable coagulants or calf rennet. Cheeses manufactured with artichoke extract as coagulant exhibited higher (p < 0.05) levels of water soluble nitroge...
متن کاملDairy Foods: Cheese
The objective of this research was to determine the effect of the use of rennet substitute on composition and yield of Minas Padrão cheese. Pasteurized and standardized milk (3.0% fat) was divided into 2 parts and prepared for each treatment varying the rennet: batch 1(BOV), commercial calf rennet (Chymosin and pepsin) and batch 2 (QPF), commercial rennet substitute Chy-max (Chymosin) and conve...
متن کاملIndustrial Application of Lipases in Cheese Making: A review
Lipases are extensively used in the dairy industry for the hydrolysis of milk fat. The dairy industry uses lipases to modify the fatty acid chain lengths, to enhance the flavours of various cheeses. Current applications also include the acceleration of cheese ripening and the lipolysis of butter, fat and cream. The free fatty acids generated by the action of lipases on milk fat endow many dairy...
متن کاملMassive gene swamping among cheese-making Penicillium fungi
Horizontal gene transfers (HGT), i.e., the transmission of genetic material between species not directly attributable to meiotic gene exchange, have long been acknowledged as a major driver of prokaryotic evolution and is increasingly recognized as an important source of adaptation in eukaryotes. In fungi in particular, many convincing examples of HGT have been reported to confer selective adva...
متن کاملRennet-induced milk coagulation by continuous steady shear stress.
The effect of continuous steady shear stress (CSSS) on rennet-induced coagulation of milk was studied by measuring the change in viscosity of the system with time. Continuous shear stress (< or =0.5 Pa) applied during coagulation did not counteract the network formation at standard cheese-making conditions. In fact, CSSS of 0.2 Pa promoted coagulation by possibly increasing diffusion, collision...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1919
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(19)94348-7