The production of ovine or caprine milk cheeses with thistle rennet is a common practice in the Mediterranean basin. aim present study was to obtain information on bacteria and yeast communities harboured by Queijo de Azeitão PDO cheese through viable counting and, for first time, via metataxonomic analysis. Moreover, solid phase microextraction (SPME) technique applied characterize volatile co...

The global production of sheep milk is growing, and the main industrial use cheese making. Spanish Churra breed one most important native dairy breeds in Spain. present study aimed to estimate genetic parameters for a wide range traits influencing cheese-making ability milk. Using total 1,049 ewes, we studied following traits: 4 related coagulation properties (rennet time, curd-firming curd fir...

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...

Crustaceans Munida (fam. Galatheideae, ord. Decapodi) were fished in the Southern Adriatic Sea and their proteolytic activities were characterized and tested for potential application in cheese manufacturing. Enzymes extracted from whole crustaceans, mainly serine proteases, showed high caseinolytic and moderate clotting activities. Analysis by 2D zymography of the digestive enzymes extracted f...

The main cause of the disease and death calves in early postembryonic period development is a feeding disorder. aim work was to analyze macro-and micromorphological changes digestive system calf with rennet rupture. To achieve this goal, standard microscopic research methods were used. Macroscopic examination revealed thickening, erosion mucous membrane esophageal gutter rollers, accumulation c...

Abstract Casein as the major protein of milk is a promising source for biopolymer fibers. Current casein-based fibers are fabricated by dissolving caseins in alkaline media and wet spinning coagulation bath containing harsh chemicals. In milk, casein present so-called micelles (CMs). Based on rennet-induced aggregation, we developed process that can be applied micellar sustainable way without u...