搜索结果: 1-8 共查到“食品科学技术 rennet”相关记录8条 . 查询时间(0.045 秒)
Coagulation of Camel Milk using Dromedary Gastric Enzymes as a Substitute of the Commercial Rennet
Dromedary Gastric Enzymes Commercial Rennet
2016/6/1
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...
Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk
milk coagulation front-face fluorescence multidimensional analysis
2008/3/31
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...
Inhibitory Activity Against Plasmin, Trypsin, and Elastase in Rennet Whey and in Cheese Fortified with Whey Protein
proteinase inhibitors cheese pasteurization ultrafiltration
2008/3/28
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...
Effect of Succinylation on the Rennet Coagulation of Milk
succinylation rennet milk gelation rheology electron microscopy
2008/3/28
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...
Aseptic Rennet Coagulation of Ultra-High Temperature Processed Milk Concentrates
milk ultra-high temperature rennet coagulation
2008/3/26
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...
Study of Acid and Rennet Coagulation of High Pressurized Milk
high pressurization milk coagulation micellar steric stabilization
2008/3/22
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...
Rheological Properties and Microstructure of Dephosphorylated Whole Casein Rennet Gels
casein gel dephosphorylated microstructure
2008/3/22
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...
Rheological Behavior of Casein Micelles and Reconstituted Skim Milk Gels: The Effect of Temperature on Gelation Induced by Rennet
casein micelle skim milk gelation
2010/11/22
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...