Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10749
Abstract: 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 that avoid food with GMO-derived ingredients, the use of vegetable-based rennet… read more here.
Keywords: rennet; flower extract; rennet substitute; sensory acceptance ... See more keywords
Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9214
Abstract: BACKGROUND The current study aimed to prepare antimicrobial agents for food preservation from crude cheese whey. Crude cheese whey was digested with porcine pepsin, and calf and fungal rennets at various pHs. The digests were… read more here.
Keywords: rennet; cheese whey; crude cheese; antibacterial peptides ... See more keywords
Functional and structural characterization of synthetic cardosin B-derived rennet
Sign Up to like & getrecommendations! Published in 2017 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-017-8445-8
Abstract: The potential of using a synthetic cardosin-based rennet in cheese manufacturing was recently demonstrated with the development and optimization of production of a recombinant form of cardosin B in Kluyveromyces lactis. With the goal of… read more here.
Keywords: functional structural; rennet; synthetic cardosin; structural characterization ... See more keywords
Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105414
Abstract: Abstract The properties of casein micelles are known to be affected by modifications to the environment, such as variations in pH or the addition of salts, yet the scientific literature typically considers the effects of… read more here.
Keywords: rennet; rennet coagulation; casein micelles; coagulation properties ... See more keywords
Biophysical evaluation of milk-clotting enzymes processed by high pressure.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.03.042
Abstract: High pressure processing (HPP) is able to promote changes in enzymes structure. This study evaluated the effect of HP on the structural changes in milk-clotting enzymes processed under activation conditions for recombinant camel chymosin (212MPa/5min/10°C),… read more here.
Keywords: milk clotting; rennet; high pressure; clotting enzymes ... See more keywords
Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of dairy science"
DOI: 10.3168/jds.2017-14050
Abstract: Reconstituted skim milk was gelled with a crude protease extract from tamarillo [Cyphomandra betacea or Solanum betacea (syn.)] fruit and compared with gels prepared with calf rennet. The effects of temperature and pH on the… read more here.
Keywords: milk; milk gels; rennet; tamarillo extracts ... See more keywords
Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of dairy science"
DOI: 10.3168/jds.2022-21879
Abstract: The effects of high hydrostatic pressure on the constituents and coagulation ability and their effect on cheese production of sheep milk have not been studied in detail. The objective of this work was to evaluate… read more here.
Keywords: rennet; coagulation; pressure; milk ... See more keywords