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Journal articles on the topic 'Rennet cheese type'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Nuñez, Manuel, Margarita Medina, Pilar Gaya, Ana M. Guillen, and M. Asunción Rodríguez-Marín. "Effect of recombinant chymosin on ewes' milk coagulation and Manchego cheese characteristics." Journal of Dairy Research 59, no. 1 (1992): 81–87. http://dx.doi.org/10.1017/s0022029900030272.

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SummaryEwes' milk coagulation was significantly influenced by the type of rennet when recombinant chymosin produced by Kluyveromyces lactis was compared with two commercial calf rennets with declared chymosin contents of 55 and 70%. Recombinant chymosin and calf rennet with 70% chymosin exhibited similar thrombelastographic characteristics, and coagulated milk more rapidly than calf rennet with 55% chymosin. The type of rennet had no effect on Manchego cheese dry matter, pH or recovery of dry matter in cheese. N soluble at pH 4·6 was the only N fraction influenced by the type of rennet, with s

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2

Kourkoutas, Y., P. Kandylis, P. Panas, J. S. G. Dooley, P. Nigam, and A. A. Koutinas. "Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production." Applied and Environmental Microbiology 72, no. 9 (2006): 6124–35. http://dx.doi.org/10.1128/aem.03078-05.

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ABSTRACT The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4ï¿½C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrations and decreased pH values in the final product associated with significantly higher conversion rates compared to salted rennet cheese. Determination of bacterial diversity at the end of the ripening

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3

Mateva-Dubrova, Natasa, Z. Naletoski, and B. Palasevski. "Technology and chemical composition of beaten cheese in Republic of Macedonia." Biotehnologija u stocarstvu 24, no. 1-2 (2008): 139–47. http://dx.doi.org/10.2298/bah0802139m.

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Beaten cheese is autochthonous product of our country whose production started long time ago. In the past it was produced only in the region Mariovo where it was made from pure sheep milk, but today it is produced in other regions of the country and from mix of sheep and cow milk and mix from sheep and goat milk. In the most parts of the country beaten cheese is manufactured in industrial conditions, but in some places it is still made at home. According to our research using two different types of renet, Chy-max (genetic rennet) and Stabbo (combined rennet) we developed technology for product

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4

Baquero, María Fresno, Sergio Álvarez Ríos, Elena Rodríguez Rodríguez, Carlos Díaz Romero, and Jacinto Darias Martín. "Influence of diet and rennet on the composition of goats’ milk and cheese." Journal of Dairy Research 78, no. 2 (2011): 250–56. http://dx.doi.org/10.1017/s0022029911000161.

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Dry matter, protein, fat, pH, mineral (Na, K, Ca and Mg) and trace elements (Fe, Cu, Zn and Se) concentrations were determined in samples of goats’ milk and in fresh, semi-hard and hard cheeses to study the effect of the goats’ diet and the type of rennet used for the cheese processing of the Palmero Protected Designation of Origin cheeses. Two groups of 20 Palmero goats were fed 2 different diets: a Palmero diet (PD supplied by native forages adapted to subhumid areas, which had a high ratio of long fibre to concentrates (65:35), and an actual diet (AD), the most commonly used by goat farmers

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5

Pawlos, Małgorzata, Agata Znamirowska, and Katarzyna Szajnar. "Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels." Molecules 26, no. 18 (2021): 5563. http://dx.doi.org/10.3390/molecules26185563.

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The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat’s milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value

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6

Michalak, Magdalena, Katarzyna Skrzypczak, Maciej Nastaj, et al. "Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese." Applied Sciences 10, no. 11 (2020): 4020. http://dx.doi.org/10.3390/app10114020.

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This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a stronger curd compared to the sample containing rennet alone. Laboratory-scale cheese was manufactured from cow’s milk with the use of fermented curly kale juice. Several parameters that affect the quality of cheese were investigated, including physicochemical, textural and microstructure characteristics. The content of amino acids and fatty acids was

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7

Qvist, Karsten B., Dorf Thomsen, and Erik Høier. "Effect of ultrafiltered milk and use of different starters on the manufacture, fermentation and ripening of Havarti cheese." Journal of Dairy Research 54, no. 3 (1987): 437–46. http://dx.doi.org/10.1017/s0022029900025620.

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SummaryWhen Havarti cheeses were made from milk concentrated 5-fold using ultrafiltration (UF) and with a direct vat set type starter containing Streptococcus lactis, Str. cremoris, Leuconostoc cremoris and Str. lactis subsp. diacetilactis (i.e. a BD-type starter) their colour, texture, body, and flavour were equal to those of traditionally produced Havarti. The somewhat slower flavour development was associated with a retarded breakdown of protein. Although αs1-casein was almost completely broken down in Havarti cheese made with the ultrafiltration method (UF Havarti) and traditional cheeses

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8

Vairo-Cavalli, Sandra, Santiago Claver, Nora Priolo, and Claudia Natalucci. "Extraction and partial characterization of a coagulant preparation from Silybum marianum flowers. Its action on bovine caseinate." Journal of Dairy Research 72, no. 3 (2005): 271–75. http://dx.doi.org/10.1017/s0022029905000749.

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An outstanding parameter in cheese making is the type of coagulant, which greatly influences the characteristics of the final products. Proteolysis is the most important set of biochemical changes during ripening of most cheeses, and is carried out, in different magnitude, by proteolytic agents originated in milk, rennet (or rennet substitute), and starter and non-starter micro-organisms (Silva & Malcata, 2000). The demand for alternative sources of milk coagulants, to replace the expensive and limited natural rennet supplies, has increased (Esteves et al. 2001). All commercial enzymes emp

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9

WIUM, HELLE, KRISTIAN R. KRISTIANSEN, and KARSTEN B. QVIST. "Proteolysis and its role in relation to texture of Feta cheese made from ultrafiltered milk with different amounts of rennet." Journal of Dairy Research 65, no. 4 (1998): 665–74. http://dx.doi.org/10.1017/s0022029998003100.

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The relationship between proteolysis and texture in Feta-type cheese made from ultrafiltered cows' milk was studied using capillary electrophoresis, chemical analysis and uniaxial compression. For this purpose cheeses were made with almost identical gross chemical compositions, but wide variations in texture, obtained by varying the amount of rennet and the coagulation conditions. αs1-Casein (CN) 8P, αs1-CN 9P and αs1-CN 8P-I were degraded during ripening, while β-CN A1, β-CN A2 and para-κ-CN were slightly degraded at the highest rennet additions and longest storage time tested (39 weeks). αs1

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10

Rincón, Arturo A., Verónica Pino, María R. Fresno, et al. "Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds." Food Science and Technology International 23, no. 3 (2016): 254–64. http://dx.doi.org/10.1177/1082013216685202.

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Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid–liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origi

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11

García-Gómez, Belén, Lourdes Vázquez-Odériz, Nieves Muñoz-Ferreiro, Ángeles Romero-Rodríguez, and Manuel Vázquez. "Rennet type and microbial transglutaminase in cheese: effect on sensory properties." European Food Research and Technology 246, no. 3 (2019): 513–26. http://dx.doi.org/10.1007/s00217-019-03418-6.

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12

Fguiri, Imen, Moufida Atigui, Amel Sboui, et al. "Camel Milk-Clotting Using Plant Extracts as a Substitute to Commercial Rennet." Journal of Chemistry 2021 (March 5, 2021): 1–8. http://dx.doi.org/10.1155/2021/6680246.

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The transformation of camel milk into cheese is an operation considered very delicate because of several difficulties encountered in achieving coagulation. The present study aims to improve coagulation abilities of camel milk using enzyme extracts from pineapple, kiwi, and ginger. Our results concerning the characterization of the enzymatic extract showed an extraction yield that varies according to the type of extract (pineapple: 75.28% ± 4.59, kiwi: 63.97% ± 5.22, and ginger: 28.64% ± 1.47). The optimum coagulation conditions of the 3 types of extract were as follows: for pineapple: pH = 5 a

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13

Kukułowicz, Anita. "COMPARISON OF MICROBIOLOGICAL QUALITY OF MILK PRODUCTS FROM ORGANIC AND CONVENTIONAL PRODUCTION." Annals of the Polish Association of Agricultural and Agribusiness Economists XX, no. 6 (2018): 147–53. http://dx.doi.org/10.5604/01.3001.0012.7744.

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The aim of the research was to compare the microbiological quality of dairy products derived from organic and conventional farming. The test material consisted of milk and milk products (natural yoghurt, cream, curd cheese, rennet ripening cheese, milk). Investigated products were subjected to microbiological analysis and marked for the number of Enterococcus sp., Staphylococcus aureus, yeast and moulds, Escherichia coli as well as to state the presence of Salmonella sp. in them. All samples were free of Salmonella sp. Escherichia coli occurred in 2 samples of curd cheese from organic producti

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14

O'Mahony, James A., Mark AE Auty, and Paul LH McSweeney. "The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions." Journal of Dairy Research 72, no. 3 (2005): 338–48. http://dx.doi.org/10.1017/s0022029905001044.

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A novel 2-stage gravity separation scheme was developed for fractionation of raw, whole bovine milk into fractions enriched in small (SFG) or large (LFG) fat globules. The volume mean diameter of fat globules in SFG, LFG or control (CTRL) milk was 3·45, 4·68 and 3·58 μm, respectively. The maximum in storage modulus (index of firmness) decreased with increasing fat globule size for rennet-induced gels formed from SFG, LFG or CTRL milks. Miniature (20 g) Cheddar cheeses were manufactured using each of the 3 milks. There were no significant (P>0·05) differences in the pH, moisture and fat in d

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15

O'SULLIVAN, NIAMH A., MARIA J. SOUSA, DEIRDRE O'GRADY-WALSH, THERESE UNIACKE, ALAN L. KELLY, and PAUL L. H. McSWEENEY. "Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant." International Journal of Dairy Technology 58, no. 1 (2005): 13–18. http://dx.doi.org/10.1111/j.1471-0307.2005.00166.x.

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16

Pereira, C. I., M. I. Franco, E. O. Gomes, A. M. P. Gomes, and F. X. Malcata. "Contribution of Specific Adventitious Microorganisms toward Evolution of Sugar and Organic Acid Profiles throughout Ripening of Model Portuguese Cheeses." Food Science and Technology International 14, no. 3 (2008): 233–40. http://dx.doi.org/10.1177/1082013208095475.

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Model cheeses, designed to mimic Portuguese traditional cheeses, were manufactured aseptically following a method that attempted to resemble artisanal manufacture practices: they were coagulated with either animal or plant rennet, and inoculated with defined strains of lactic acid bacteria, that had initially been recovered as major constituents of the native microflora of Serra da Estrela cheese, viz. Lactococcus and Lactobacillus genera, either independently or as a mixture. The gross composition, the microbial viability, and the organic compound profile in those model cheeses were monitored

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17

Garnot, Pascaline, Daniel Molle, and Michel Piot. "Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese." Journal of Dairy Research 54, no. 2 (1987): 315–20. http://dx.doi.org/10.1017/s0022029900025450.

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SummaryCamembert cheeses were made with pasteurized skim milk or with ultrafiltered milk concentrated 2-fold, using either rennet or Mucor miehei proteinase as coagulant. Using rennet, the rapid acidification during cheesemaking increased enzyme retention and 55% was retained after 24 h. With the M. miehei proteinase, acidification had no effect and only 17% of it was retained after 24 h. The use of ultrafiltered milk resulted in less rennet being retained in the curd.

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18

An, Zhigang, Xiaoling He, Weidong Gao, Wei Zhao, and Weibing Zhang. "Characteristics of Miniature Cheddar-Type Cheese Made by Microbial Rennet fromBacillus amyloliquefaciens: A Comparison with Commercial Calf Rennet." Journal of Food Science 79, no. 2 (2014): M214—M221. http://dx.doi.org/10.1111/1750-3841.12340.

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19

Vicente, Mar�a S., Francisco C. Ib��ez, Yolanda Barcina, and Luis J?R Barron. "Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type." Journal of the Science of Food and Agriculture 81, no. 2 (2000): 210–15. http://dx.doi.org/10.1002/1097-0010(20010115)81:2<210::aid-jsfa803>3.0.co;2-b.

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20

SENOCQ, DANIEL, DIDIER DUPONT, ODILE ROLET-RÉPÉCAUD та DIDIER LEVIEUX. "ELISA for monitoring the cleavage of β-casein at site Lys28–Lys29 by plasmin during Comté cheese ripening". Journal of Dairy Research 69, № 3 (2002): 491–500. http://dx.doi.org/10.1017/s0022029902005587.

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Proteolysis of casein is the principal cause of textural changes and flavour development in ripened cheese (Fox & McSweeney, 1996). Caseins are degraded into small peptides and free amino acids during a complex process, described by Grappin et al. (1985) as a two-step scheme. Caseins are initially broken down into large, well characterised fragments. This initial step, called primary proteolysis, is catalysed principally by the residual coagulant (chymosin and pepsin), and to a variable extent by endogenous milk proteases, such as plasmin, cathepsin D, and possibly somatic cell proteinases

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21

Slyvka, І. М., О. Y. Tsisaryk, and L. Y. Musiy. "The technology of soft Camembert cheese with the usage of different bacterial preparations." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (2020): 71–79. http://dx.doi.org/10.32718/nvlvet-f9414.

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The aim of the work was to develop a technology of soft Camembert cheese from pasteurized cow's milk using various bacterial preparations and to investigate its basic physicochemical and organoleptic properties. Two experimental samples of cheese were made: sample 1 – culture of direct application of mesothermophilic type RSF-742 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride; sample 2 – culture of direct application of mesophilic type CHN-19 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium c

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22

SANJUÁN, E., P. SAAVEDRA, R. MILLÁN, M. CASTELO, and J. FERNÁNDEZ-SALGUERO. "EFFECT OF RIPENING AND TYPE OF RENNET ON THE MINERAL CONTENT OF LOS PEDROCHES CHEESE." Journal of Food Quality 21, no. 3 (1998): 187–200. http://dx.doi.org/10.1111/j.1745-4557.1998.tb00515.x.

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23

Fresno, M. R., S. Álvarez, V. Rodríguez, N. Castro, and A. Argüello. "Evaluation of the Effect of Rennet Type on the Texture and Colour of Goats Cheese." Journal of Applied Animal Research 30, no. 2 (2006): 157–60. http://dx.doi.org/10.1080/09712119.2006.9706609.

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24

Bilik, Krzysztof, Barbara Niwińska, Magdalena Łopuszańska–Rusek, and Jerzy Fijał. "Effect of type of roughage on chemical composition and technological value of milk from cows fed TMR diets." Annals of Animal Science 12, no. 4 (2012): 633–48. http://dx.doi.org/10.2478/v10220-012-0053-z.

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AbstractAn experiment was conducted to determine the degree to which feeding Polish Black-and-White Holstein-Friesian cows with total mixed rations (TMR) differing in the type of “energy” roughages (whole-crop maize silage, MS; winter barley silage, BS) and their proportion (70% or 50% in DM) relative to wilted meadow grass silage (GS) will affect the yield, chemical composition, fatty acid profile and technological suitability of milk, the quality traits and organoleptic score of some milk products (curd cheese, soft rennet cheese, creamery butter), and the fatty acid profile of butter fat. T

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25

Larráyoz, P., María Teresa Martínez, Luis J. R. Barrón, Paloma Torre, and Yolanda Barcina. "The evolution of free fatty acids during the ripening of Idiazábal cheese: influence of rennet type." European Food Research and Technology 210, no. 1 (1999): 9–12. http://dx.doi.org/10.1007/s002170050525.

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26

Leclercq-Perlat, Marie-Noëlle, and Henry-Eric Spinnler. "The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species." Journal of Dairy Research 77, no. 3 (2010): 287–94. http://dx.doi.org/10.1017/s0022029910000245.

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This study compares the colouring capacity of Brevibacterium aurantiacum (BA), Brevibacterium BL and Arthrobacter species AS in relation to deacidified media made from lactic curd (Epoisses), mixed curds (Munster) and rennet curds (Livarot or Reblochon). BA colouring capacity proved to be constant, leading to a dark orange colour, irrespective of the deacidified media. However, it gave too dark a colour for Reblochon. The strains BL and AS were not adapted to the colouring of Epoisses deacidified medium. On the Livarot or Munster deacidified medium, these two strains provided a light yellow or

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27

Tofalo, Rosanna, Giorgia Perpetuini, Noemi Battistelli та ін. "Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese". Foods 8, № 9 (2019): 401. http://dx.doi.org/10.3390/foods8090401.

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The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and γ-aminobutyric acid (GABA) accumulation in raw milk ewe’s cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine (tdc) and histidine (hdc) decarboxylases genes was evaluated by quantitative Real Time–Polymerase Chain Reaction (qRT-PCR). Microbial counts showed similar values in all samples. Pig rennet were cheeses were characterized by higher proteolysis and t

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28

Vergara Alvarez, Windy Yolani, Margarita Arteaga- Márquez, and Elvis J. Hernández-Ramos. "Sensory acceptance and shelf life of fresh cheese made with dry bromelain extract as a coagulating agent." DYNA 86, no. 210 (2019): 270–75. http://dx.doi.org/10.15446/dyna.v86n210.76949.

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The objective of this research was to evaluate the sensory acceptance and shelf life of a fresh cheese using dry bromelain extract as a coagulating agent. The dry bromelain extract was used in three concentrations (5%, 10% and 15% w / w) and the milk was used craw and pasteurized, for a total of six treatments under study. A sensory analysis was carried out and the useful life (sensorial, physicochemical and microbiological) of the treatment with greater acceptance was determined. The results showed that the cheeses obtained with greater sensory acceptance were those made with 5% w / w of brom

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29

Prieto, Bernardo, Inmaculada Franco, José M. Fresno, Josefa González Prieto, Ana Bernardo, and Javier Carballo. "Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese." Food Chemistry 85, no. 3 (2004): 389–98. http://dx.doi.org/10.1016/j.foodchem.2003.07.016.

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30

Rodionov, D. A., S. I. Lazarev, D. N. Protasov, O. A. Abonosimov, and K. K. Polyansky. "Mathematical model of the process of ultrafiltration concentration of secondary milk raw materials in tubular membrane devices with filtering elements of BTU 05/2 type." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 1 (2021): 36–43. http://dx.doi.org/10.20914/2310-1202-2021-1-36-43.

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For the qualitative application of ultrafiltration processes for the concentration and purification of food solutions, both experimental studies and a mathematical description of the processes of the membrane separation process of solutions from the standpoint of the development of computational mathematical models are required. In this work, by analytical solution of equations, that is, by the method of finite differences, mathematical equations are solved. To obtain the system, the flow continuity equations, convective diffusion equations, Navier-Stokes equations and flow equations with boun

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31

Vicente, M. S., F. C. Ibáñez, Y. Barcina, and L. J. R. Barron. "Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type." Food Chemistry 72, no. 3 (2001): 309–17. http://dx.doi.org/10.1016/s0308-8146(00)00231-4.

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32

Baer, A. "Influence of casein proteolysis by starter bacteria, rennet and plasmin on the growth of propionibacteria in Swiss-type cheese." Le Lait 75, no. 4-5 (1995): 391–400. http://dx.doi.org/10.1051/lait:19954-529.

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33

Irigoyen, Aurora, Jesús Marı́a Izco, Francisco Clemente Ibáñez, and Paloma Torre. "Evaluation of the effect of rennet type on casein proteolysis in an ovine milk cheese by means of capillary electrophoresis." Journal of Chromatography A 881, no. 1-2 (2000): 59–67. http://dx.doi.org/10.1016/s0021-9673(99)01276-5.

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34

Hachak, Yu R., V. O. Nagovska, B. V. Gutyj, O. R. Mykhaylytska, and V. M. Koberniuk. "Technological characteristics of processed and prophylactic processed cheese with a new phytospection “Ukrainska kukhnia”." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 93 (2020): 67–71. http://dx.doi.org/10.32718/nvlvet-f9312.

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An important task for food processing enterprises is the search, development and implementation of cost-effective, technically advanced and environmentally friendly technologies for the food industry. Recently, a promising direction in the production of food products – treatment and prevention products containing a variety of supplements, including and vegetable. Medicinal properties of food herbs are due to the presence of biologically active substances, including various vitamins, micro-, macronutrients and various enzymes. The purpose of the experiments was to study the optimal ratios of pr

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35

Prados, Francisco, Antonio Pino, Francisco Rincón, Montserrat Vioque, and José Fernández-Salguero. "Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and rennet." Food Chemistry 95, no. 4 (2006): 677–82. http://dx.doi.org/10.1016/j.foodchem.2005.06.044.

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36

LARSON, ANN, ERIC A. JOHNSON, and JOHN H. NELSON. "Behavior of Listeria monocytogenes and Salmonella heidelberg in Rennet Whey Containing Added Sodium and/or Potassium Chloride." Journal of Food Protection 56, no. 5 (1993): 385–89. http://dx.doi.org/10.4315/0362-028x-56.5.385.

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The behavior of Listeria monocytogenes and Salmonella heidelberg in rennet whey salted with sodium chloride, potassium chloride, or a 55/45 mixture of these two salts was evaluated. Other variables included initial whey pH, 4.8 or 5.6, percent salt in moisture (S/M), 3.6 or 4.8, and the addition or omission of lactic culture. Inoculated whey samples were incubated at 4°C for 14 d (L. monocytogenes only) or 25°C for 5 d. At 4°C, populations of L. monocytogenes remained static in whey at pH 4.8 and increased slowly in whey at pH 5.6 whether or not lactic culture had been added. At 25°C, with no

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37

Llorente, Berta E., Walter David Obregón, Francesc X. Avilés, Néstor O. Caffini, and Sandra Vairo-Cavalli. "Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: Characterization of aspartic proteases." Food Chemistry 159 (September 2014): 55–63. http://dx.doi.org/10.1016/j.foodchem.2014.03.007.

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38

Leiber, Florian, Daniel Nigg, Carmen Kunz, Martin RL Scheeder, Hans-Rudolf Wettstein, and Michael Kreuzer. "Protein composition, plasmin activity and cheesemaking properties of cows' milk produced at two altitudes from hay of lowland and high-alpine origins." Journal of Dairy Research 72, no. 1 (2005): 65–74. http://dx.doi.org/10.1017/s0022029904000615.

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The influence of high altitude, alpine origin of the forage and roughage-only diets on milk protein content and composition, plasmin activity and cheesemaking properties was investigated. There were four treatment groups, each consisting of six dairy cows in early to mid-lactation. Two groups were fed only with hay ad libitum either at 2000 m or at 400 m a.s.l. One group, kept in the lowlands, was pair-fed to the alpine-site group and another group received a mixed diet of silages, hay and concentrates. Two hay types, harvested either at the alpine site or in the lowlands, were offered to all

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Ajibola, W. G., S. M. Adeyemo, and B. O. Omafuvbe. "Effect of starter culture fermentation of milk on the production, sensory attributes and storage of Wara (a Nigerian unripened soft cheese)." Ife Journal of Science 22, no. 3 (2021): 107–17. http://dx.doi.org/10.4314/ijs.v22i3.9.

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This study investigated the effect of Lactobacillus plantarum and Lactobacillus acidophilus isolated from wara, a Nigerian unripened soft cheese, on the production of starter-mediated type with improved quality and longer shelf-life. Fresh cow milk was pasteurized and inoculated with standardized cells of Lactobacillus plantarum and o Lactobacillus acidophilus (singly and in combination) and incubated at 30 C for 24 h to ferment. The fermented (acidified) milk was then used to produce wara using juice extract of Calotropis procera as rennet. Viable cell counts and physicochemical properties we

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Madejska, Anna, Mirosław Michalski, Marzena Pawul-Gruba, and Jacek Osek. "Histamine content in rennet ripening cheeses during storage at different temperatures and times." Journal of Veterinary Research 62, no. 1 (2018): 65–69. http://dx.doi.org/10.2478/jvetres-2018-0009.

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AbstractIntroductionIn recent years, there has been a great interest in biogenic amines such histamine, as they are associated with the quality and safety of some kinds of fermented foods. The aim of this study was to evaluate the effect of temperature and storage time on the content of histamine in cheeses.Material and MethodsSamples of mould and hard cheeses were examined with RP-HPLC with an organic-aqueous mobile phase containing acidic buffer and chaotropic salt. The samples were stored either at 22 ± 2°C for 42 days (mould and hard cheeses) or at 4 ± 2°C for 112 days (mould cheeses) and

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Shaydullin, Radik, Gazimzyan Sharafutdinov, and Anastasiy Moskvicheva. "MILK OF BLACK-WHITE COWS WITH DIFFERENT GENES OF CAPPA CASEIN AND DIACYLGLYCEROL OF O-ACYLTRANSFERASE FOR CHEESEMAKING." Bulletin Samara State Agricultural Academy 5, no. 2 (2020): 59–63. http://dx.doi.org/10.12737/37341.

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The purpose of the research is improving the quality and technological properties of milk from black-and-white cows. The research was conducted on first-calf cows of a black-and-white breed in LLC «Dusym» of the Atninsky district of the Republic of Tatarstan. Three groups of experimental cows were formed depending on the genotype of CSN3 and DGAT1, which have equal lactation month. Cheese making milk obtained from cows with different allelic variants of the kappa-casein and diacylglycerol O-acyltransferase genes was studied. DNA testing was performed on the CSN3 and DGAT1 genes of experimental

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Pastukh, O. N., and E. V. Zhukova. "The use of cow’s and goat’s milk in the technology of cottage cheese and cheese." E3S Web of Conferences 282 (2021): 01001. http://dx.doi.org/10.1051/e3sconf/202128201001.

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The novelty of the study was that a comparative assessment of cow’s and goat’s milk was provided in the work - raw materials and finished products, cottage cheese and white cheese (brynza), developed on the basis of these types of milk. The article presents data on the physical and chemical parameters of cow’s and goat’s milk, data on the technological properties of cow’s and goat’s milk on the example of the production of white cheese cottage. From cow’s and goat’s milk, cottage cheese was produced by acidic and acid–rennet methods and white cheeses were produced with the help of rennet enzym

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Yuqiu, Li, Tan Hua, Li Da, et al. "Screening and Characterization of a Mutant Fungal Aspartic Proteinase from Mucor pusillus." Open Biotechnology Journal 9, no. 1 (2015): 119–26. http://dx.doi.org/10.2174/1874070701509010119.

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In this study, site-directed mutagenesis was carried out to alter properties of Mucor pusillus rennet (MPR) in order to find a potential substitution of commercial chymosin. Mutant G186D/E13D screened from thousands of mutants showed a significant milk-clotting activity (MCA). Mutant G186D/E13D rennet was purified and characterized. The molecular weight was estimated to be 44 kDa by SDS-PAGE. The maximum enzyme activity was at a wide range of pH (5.0-7.0) and 60ºC. The enzyme was inhibited by metal ions (Fe2+, Fe3+, Cu+ and Zn2+), 1.10-Phenantrolin and pepstatin A. Further texture analysis of

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Semko, Tetyana, Vladyslav Palamarchuk, and Vladyslav Sukhenko. "Use of ultra-high-temperature processing of raw milk to improve cheese quality." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 840–45. http://dx.doi.org/10.5219/1186.

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The increase in natural cheese production has brought issues related to ensuring the production of high-quality competitive products to the fore. The development of the cheese market requires constant improvement of the existing methods of production and the search for new technological solutions, which will allow us to counterbalance the low quality of raw materials, which is currently a serious problem for domestic cheese production. A promising method of realising the benefits of high-temperature (HT) and ultra-high-temperature (UHT) milk processing in cheese making is the development of ne

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Alinovi, Marcello, Massimiliano Rinaldi, and Germano Mucchetti. "Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese." Journal of Food Quality 2018 (2018): 1–8. http://dx.doi.org/10.1155/2018/5062124.

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Crescenza cheese is a soft fresh cheese without rind, typically manufactured using a high amount of rennet. It is characterized by a fast proteolysis that causes changes in texture and leads to the so-called defect of “colatura” that is the tendency of the matrix to freely flow in the outer part of the cheese and generate spatial inhomogeneities into the cheese. In this paper, the textural properties of Crescenza were evaluated for cheeses manufactured using two types of rennet and starter cultures. Cheese texture was monitored during a 3-week shelf life considering a possible spatial variabil

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Freitas, A. C., A. C. Macedo, and F. X. Malcata. "Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks Revisión: Aspectos tecnológicos y sensoriales de quesos con denominación de origen elaborados en la Península Ibérica con leche de oveja y de cabra." Food Science and Technology International 6, no. 5 (2000): 351–70. http://dx.doi.org/10.1177/108201320000600502.

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A few European countries have created Appélations d'Origine Protegée (AOP) in order to support legal protection and hence promote enforcement of high-quality standards of selected food products. This paper comprehensively reviews and updates fundamental and applied aspects encompassing tech nological and organoleptic characteristics of AOP traditional cheeses manufactured in the Iberian Peninsula, from ovine and/or caprine milks. Those cheeses from Portugal and Spain can be divided into four distinctive groups, based on milk source and rennet type: ( i) Azeitão, Castelo Branco, Évora, Nisa, Se

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Mamo, Jermen, Paulos Getachew, Mbugua Samuel Kuria, and Fassil Assefa. "Application of Milk-Clotting Protease from Aspergillus oryzae DRDFS13 MN726447 and Bacillus subtilis SMDFS 2B MN715837 for Danbo Cheese Production." Journal of Food Quality 2020 (June 10, 2020): 1–12. http://dx.doi.org/10.1155/2020/8869010.

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This study aimed to investigate the efficiency, biochemical composition, and sensory quality of Danbo cheese produced using proteases derived from the fungus and bacterium compared to the commercial product. A fungal enzyme from Aspergillus oryzae DRDFS13MN726447 and a bacterial enzyme from Bacillus subtilis SMDFS 2B MN715837 were produced by solid-state and submerged fermentation, respectively. The crude enzyme from A. oryzae DRDFS13 and B. subtilis SMDFS 2B was partially purified by dialysis and used for Danbo cheese production using commercial rennet (CHY-MAX® Powder Extract NB, Christian H

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Madejska, Anna, Mirosław Michalski, and Jacek Osek. "Biogenic amines in rennet ripening cheeses as a health risk to consumers." Medycyna Weterynaryjna 73, no. 4 (2017): 214–19. http://dx.doi.org/10.21521/mw.5681.

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Biogenic amines are nitrogen compounds which are products of the decarboxylation of free amino acids. They are produced with the participation of bacterial microflora producing enzymes, and they may be introduced together with food into the human body. The highest amounts of biogenic amines are found in meat, fish and cheeses. Consumption of products containing biogenic amines can cause food poisoning and allergies in consumers. The most common amines in cheeses are tyramine, histamine, putrescine, cadaverine and 2-phenylethylamine. The formation of amines depends on the technology of food pro

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Tipvarakarnkoon, Tatsawan, Sangrawee Sornsa-ard, and Wutcharee Imcha. "Development of fresh cheese made from coconut milk in combination with cow’s milk." British Food Journal 119, no. 10 (2017): 2183–93. http://dx.doi.org/10.1108/bfj-10-2016-0503.

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Purpose The purpose of this paper is to develop fresh cheese made from different types of coconut milk (fresh, UHT, and reconstituted coconut milk) mixed with pasteurized cow’s milk (50:50) by rennet coagulation. The main aim of this study was to achieve successful formation of cheese curd with fully coconut milk aroma and flavor. Design/methodology/approach Fresh cheese made from different types of coconut milk mixed with cow’s milk (50:50) were developed and compared to fresh cheese made from cow’s milk (100:0). Physicochemical analysis including pH, acidity, percentage of yield, protein and

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Warncke, Malou, Sonja Keienburg, and Ulrich Kulozik. "Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria." Foods 10, no. 7 (2021): 1606. http://dx.doi.org/10.3390/foods10071606.

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The idea was to develop powders for fresh/hard cheese or quark production comprising milk proteins in optimal composition and functional properties for manufacturing each of those cheese types. The aim was to avoid whey protein drainage by their prior removal or by their heat-induced structural integration in the curd. The pre-renneted powders already contain additives such as starter cultures and calcium chloride to instantaneously form homogeneous curds upon reconstitution. The impact of the casein/whey protein ratio (86:14 by ultrafiltration and 98:2 by microfiltration) and upfront heat tre

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