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A regenerated fiber from rennet-treated casein micelles
Casein as the major protein of milk is a promising protein source for biopolymer fibers. Current casein-based fibers are fabricated by dissolving...
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Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking
The dairy industry traditionally uses aspartic proteases from bovine and microbial sources for cheese processing, but there is interest in...
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Demographic pattern of A1/A2 beta casein variants indicates conservation of A2 type haplotype across native cattle breeds (Bos indicus) of India
Genetic variations of the beta casein gene hold importance because of their probable association with human health. Comparative sequence analysis of...
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The effect of pH on the rheological and physical properties of analogue pizza cheese
This study aimed to evaluate the effect of the pH levels (5.8, 6.0, 6.2, and 6.4) on analogue pizza cheese (APC) rheological and physical...
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Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review
High-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400–600 MPa...
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A2 milk consumption and its health benefits: an update
Milk is a widely consumed nutrient-rich food containing protein variants such as casein A2 and A1. A1 differs from A2 in an amino acid at position 67...
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Microencapsulation of Thymus fontanesii extracts in pectin/casein: characterization, release behavior and storage stability
The present study aims to enhance the stability of Thymus fontanesii essential oil (TEO) and its main component thymol, and to prolong their release...
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Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet
The main objective of this study was to test the efficiency of a wild cardoon ( Cynara cardunculus L. ) rennet, previously optimized by response...
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Rennet type and microbial transglutaminase in cheese: effect on sensory properties
The aim of this study was to evaluate the combined effect of coagulant type (animal rennet, vegetal rennet, microbial rennet, or recombinant...
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Understanding the role of pH in cheese manufacturing: general aspects of cheese quality and safety
Cheese production has emerged as science and technology in the past few years, which was considered an artisan craft in the earlier period. However,...
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Gouda cheese with different coagulants and types of milk: physicochemical, biochemical, microbiological, and sensory properties
The type of coagulant used in cheese production is a significant contributor to proteolysis during ripening. The common application of calf rennet...
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Use of Proteolytic Activity of Ficus carica in Milk Coagulation
Plant-derived proteases to coagulate milk in cheese making have gained considerable attention. This is mainly due to greater demand to diversify the...
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Value Addition and Sustainable Management of Dairy Industry Byproducts
Global demand for dairy products is increasing with the population, changing consumption patterns, and urbanization. The byproduct generation of the...
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Whey: Chemistry and Its Biotechnological Potential
Whey is a liquid that remains after casein has been coagulated by enzymes and/or acids and comes from the manufacturing of cheese or casein. Whey can...
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Identification of antihypertensive bioactive peptides in the herby and white cheeses produced from different milk types
The primary objective of this study was to identify bioactive peptides with ACE inhibitor activity in Van herby cheeses and white cheeses made from...
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Enzymatic Sol-Gel Transition in Milk
AbstractThe objective of this study is to enhance the comprehension of the mechanism of enzymatic gelation in milk by investigating statistically...
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Potential of Whey for Production of Value-Added Products Using Microbial Fermentations
Whey being the green watery liquid produced through casein coagulation using rennet. Whey constitutes of milk solids (45–40%), milk sugar, i.e.,...
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Arabian mare’s milk characterisation and clotting ability
The objective of this study is to characterize purebred Arab mares' milk through monitoring its physicochemical and microbiological composition...
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Biochemical, microbiological, and structural evaluations to early detect age gelation of milk caused by proteolytic activity of Pseudomonas fluorescens
Heat–stable peptidase AprX, released by Pseudomonas species in raw milk during cold storage, can cause gelation of UHT milk since it is able to split...
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Frozen cheese curd as an intermediate for cheese making – homogenization as a tool to regain techno-functional properties
This study investigated the effect of milk homogenization/fat globule size on the plasticization of fresh and frozen stored cheese curd and its...
