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The evaluation of the effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling was carried out over the period of three successive years using milk sampl...
Camel milk is recognised to furnish important components including vitamin C, niacin and riboflavin. It is also known to provide health protective functions such as anti-diabetic, anti-infectious, ant...
This study investigated purification and milk-clotting activity of the enzymes produced by Bacillus subtilis var, natto and Rhizopus oligosporus compared with that of commercial rennet. The clotting t...
Milk coagulation is the primary step in the development of texture of most dairy products. However, there is a lack of techniques to study network structure at a molecular level. Front-face fluorescen...
The inhibitory activity against trypsin, elastase, and plasmin was determined in samples of Danbo 45+ that were manufactured from milk pasteurized at 72, 80, and 90°C for 15, 30, and 60 s; the corresp...
The effects of succinylation on the rennet coagulation of milk were investigated to find a relationship between the level of chemical modification and the ability of milk protein to coagulate. The str...
Milk was concentrated by pressure-driven filtration (UF or reverse osmosis) to 9.5, 15, 18, or 20% TS and then sterilized by UHT processing to 140°C for 4 s using plate heat exchangers. Following ster...
The effects of high pressurization on physicochemical properties of milk have been investigated. Turbidity and lightness of milk remained unchanged up to 230 MPa and then decreased to 430 MPa, at whic...
The formation of rennet gels made with native or dephosphorylated (40 and 93%) whole CN was monitored using a dynamic oscillatory shear spectrometer with a Couette geometry sample holder. Casein solut...
Purpose of this study was to find connections between milk renneting properties of dairy breeds in Estonia and the genetic variants of k-casein and ß-lactoglobulin. Milk (n = 2161) and blood (n ...
Coagulated gel was characterised using an oscillation rheometer Rheostress RS 150. The influence was monitored of the additions of rennet and CaCl 2 , of temperature, and of high-pressure treatment...
The temperature dependence of the gelation process for various rennet-casein micelle systems was investigated by analysis of gelation curves obtained from viscoelastic measurements under the condition...

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