Carina papaya leaves: A substitute for animal rennet in cheese‑making tradition. J. Nat. Prod. Plant Res., 2: 517‑523.Diouf L, Mallaye N, Mbengue M, Kane A, Diop A. 2012. Carica papaya leaves: a substitute for animal rennet in ...
(2011) found that the concentration of κ-casein is decisive for rennet coagulation time. However, κ-casein is not only important for stabilising the casein micelle and, therefore, for rennet coagulation during cheese manufacturing, but also serves as an ion-carrier and precursor for bioactive ...
" explainedEmily Monaco, international cheese judge and journalist. "Traditionally, rennet comes from the stomach of a baby animal: calf, kid or lamb. While similar, [plant-based] enzymes can be used for similar effects, many cheeses rely on animal-...
Enzymes are commonly used within the dairy industry (e.g., rennet and lipases), brewing industry (e.g., amylases, glucanases, and proteases), and generally within food processing (e.g., amylases, proteases, trypsin, cellulases, and pectinases) (Gibbs et al., 2009; Schwenke, 1997). ...
There are two main types of whey: “acid whey” and “sweet whey.” Acid whey (also known as “sour whey”) is obtained during making of acid type of cheese such as cottage cheese. Sweet whey is manufactured during making of rennet type hard cheese like cheddar or Swiss cheese. The FD...
e. The support of specific proteases, like chymosin, for the continuous renneting of milk in the production of cheese. f. The support of chicken pepsin on chicken bone support material for use in continuous renetting in cheese production. ...
The recently discovered fossil cheese was carefully analyzed under the current study by using multiple analyzes such as, digital microscopy assessment, FTIR, XRD & SEM in a serious attempt to discover dairy products of Ancient Egyptians furthermore; knowing the type of ren...
process for the preparation of new cheese containing milk of buffalo with the use of non animal rennet and cheese obtainable through detrto processALLOISIO VITOPOZZALI FABIO
Some variations observed in the studied cheeses physicochemical properties were in pH and moisture content, and increased weight (cheddar, around 10 g); changes in weight and moisture could be related to the water-holding capacity of rennet when omega-3 is incorporated. Texture Profile Analysis ...
Vegetable rennetProteolysisThe renewed interest in using enzymes from thistles of the genus Cynara in the making of traditional ewes' milk cheese prompted us to investigate the effect of vegetable and animal rennet on proteolysis during ripening of Los Pedroches cheese. Casein hydrolysis was found to...