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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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The Effect of Milk Fat Globule Membrane (MFGM) Concentrate Addition on Ultrafiltered Goat Milk Coagulation and Fresh Cheese Rheology
Milk fat globule membrane (MFGM) is a lipidic tri-layer structure rich in polar lipids and glycoproteins with promising health and technological...
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Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains
The cheesemaking industry is increasingly interested in using adjunct cultures with potential aromatic and anticlostridial activities. In this study,...
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Exploring the Milk-Clotting and Proteolytic Activities in Different Tissues of Vallesia glabra: a New Source of Plant Proteolytic Enzymes
Proteolytic enzymes are widely distributed in nature, playing essential roles in important biological functions. Recently, the use of plant proteases...
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Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant
We report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably the impact of particular...
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TD-NMR as a Quality Control Tool for Dairy Products: a Study on Fiore Sardo PDO Cheese
The quality of Protected Designation of Origin (PDO) Fiore Sardo, an Italian cheese, is investigated by Time-Domain Nuclear Magnetic Resonance...
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The Origin of Enzymes and Their Applications in the Production of Specific Halal Products
Enzymes, which are protein molecules acting as catalysts in biological reactions, find diverse applications in various industries, including the...
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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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Valorization of Cheese Whey Powder by Two-Step Fermentation for Gluconic Acid and Ethanol Preparation
Whey from cheesemaking is an environmental contaminant with a high biochemical oxygen demand (BOD), containing an abundance of lactose. Hence, it has...
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Production Management
One often overlooked career path for the food science graduate is in Production Management, which encompasses the leadership and oversight of the...
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Optimization of three-phase partitioning system for the purification of protease from Calotropis gigantea latex using response surface methodology
The response surface methodology (RSM) was utilized to optimize three-phase partitioning (TPP) parameters for the purification of Calotropis gigantea ...
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The influence of buttermilk powder on the stability of emulsion and colloidal phases of homogenized milk
The aim of the study was to determine the influence of homogenization and buttermilk powder addition on the dispersion of milk fat globules,...
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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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Detection of Potential Microbial Contaminants and Their Toxins in Fermented Dairy Products: a Comprehensive Review
Fermented dairy products are dominant constituents of daily diets around the world due to their desired organoleptic properties, long shelf life, and...
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Food Packaging Materials in the Cheesemaking Field
Every kind of foodstuff requires a unique packaging model. This statement is especially true when speaking of peculiar products such as milk, dairy...
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Process Scale-up for the Application of Fish Protein Isolate Obtained from Processing Co-products by Isoelectric Solubilization/Precipitation
Salmon-processing co-products (fish frames containing bones, skin, and scales) were used to recover fish protein isolate (FPI) with isoelectric...
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Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese
Some undesirable physical characteristics of processed cheese due to insufficient fat emulsification have prompted extra ingredients to be added to...
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Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt
AbstractThe aim of the study was to determine the potential of using buttermilk and skimmed milk powders as additives to standardize the dry matter...
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Probiotic Cheeses
Chemical and microbiological stresses experienced by probiotic bacteria in certain fermented milks, especially in low-pH products, led to loss of...
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Antioxidant activity of ultrafiltered-Feta cheese made with adjunct culture during ripening
Six lactic acid bacteria strains previously isolated and fully identified from Motal cheese were used in ultrafiltered (UF)-Feta cheese as adjunct...
