Rennet-induced coagulation of raw and heated camel and cow milk gels determined by instrumental techniques: effects of added calcium and phosphate.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8257
Abstract: BACKGROUND The potentiality of the front-face fluorescence spectroscopy and rheological measurements combined with chemometric tools to characterise the structure evolution during coagulation of raw and preheated camel and cow milk at 50 and 70 °C with/without… read more here.
Keywords: milk; rennet induced; coagulation; induced coagulation ... See more keywords
Effect of transglutaminase on rennet-induced gelation of skim milk and soymilk mixtures.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9375
Abstract: BACKGROUND Protein gels made from cow milk and soymilk can yield products of exceptional value. Transglutaminase (TG) affect rennet-induced gelation of proteins, and improves the functionality of the final products. In this paper, TG and… read more here.
Keywords: soymilk; rennet induced; milk soymilk; induced gelation ... See more keywords
Saccharomyces cerevisiae improves rennet-induced gelation of ultra-high temperature milk.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2021-21592
Abstract: Heating milk at high temperatures impairs its renneting properties, but rennet-induced curds can be formed from ultra-high temperature (UHT) milk inoculated with Saccharomyces cerevisiae. Herein, we measured physicochemical indices of UHT milk inoculated with S.… read more here.
Keywords: ultra high; uht milk; milk; high temperature ... See more keywords