Change of proteolysis and sensory profile during ripening of Cheddar-style cheese as influenced by a microbial rennet from rice wine

The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese

(2018) C.D. Hickey et al.   FOOD RESEARCH INTERNATIONAL

Effect of temperature and pH on the properties of skim milk gels made from a tamarillo ( Cyphomandra betacea ) coagulant and rennet

(2018) Z. Li et al.   JOURNAL OF DAIRY SCIENCE

Effect of high pressure treatment applied on starter culture or on semi-ripened cheese in the quality and ripening of cheese in brine

(2016) Marianna Giannoglou et al.   Innovative Food Science & Emerging Technologies

Purification and characterization of a novel milk-clotting metalloproteinase from Paenibacillus spp. BD3526

(2016) Feng Hang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Volatile compound profiling of Turkish Divle Cave cheese during production and ripening

(2016) S. Ozturkoglu-Budak et al.   JOURNAL OF DAIRY SCIENCE

Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese

(2016) M. Soltani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development

(2016) Ailton Cesar Lemes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Purification, physico-chemico-kinetic characterization and thermal inactivation thermodynamics of milk clotting enzyme from Bacillus subtilis MTCC 10422

(2016) Rajesh Kumari Narwal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

(2015) Kevany Soodam et al.   Dairy Science & Technology

Purification and characterisation of κ-casein specific milk-clotting metalloprotease from Termitomyces clypeatus MTCC 5091

(2015) Rajib Majumder et al.   FOOD CHEMISTRY

Study of proteolysis, lipolysis, and volatile compounds of a Camembert-type cheese manufactured using a freeze-dried Tibetan kefir co-culture during ripening

(2015) Jun Mei et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese

(2015) Ji Wang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Production of a Milk-Clotting Enzyme by Glutinous Rice Fermentation and Partial Characterization of the Enzyme

(2015) Xiao Zhao et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effects of Flavor and Texture on the Desirability of Cheddar Cheese during Ripening

(2014) Ai Iwasawa et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties

(2014) A.A. Hayaloglu et al.   INTERNATIONAL DAIRY JOURNAL

Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins

(2014) Bartosz Sołowiej et al.   INTERNATIONAL DAIRY JOURNAL

Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content

(2014) M.A. Murtaza et al.   JOURNAL OF DAIRY SCIENCE

Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content

(2014) Marina Diana et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Characteristics of Miniature Cheddar-Type Cheese Made by Microbial Rennet fromBacillus amyloliquefaciens: A Comparison with Commercial Calf Rennet

(2014) Zhigang An et al.   JOURNAL OF FOOD SCIENCE

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

(2013) Vivian Ribeiro Diamantino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes

(2012) S. A. Ahmed et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

Manufacture of Cheddar cheese using probiotic Lactobacillus plantarum K25 and its cholesterol-lowering effects in a mice model

(2012) Li Zhang et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

(2011) Carolina Merheb-Dini et al.   FOOD CHEMISTRY

Glutamate. Its applications in food and contribution to health

(2010) S. Jinap et al.   APPETITE

Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341

(2009) Kurutahalli S. Vishwanatha et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The Molecular Receptive Ranges of Human TAS2R Bitter Taste Receptors

(2009) Wolfgang Meyerhof et al.   CHEMICAL SENSES

Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet

(2008) Antonio Pino et al.   FOOD RESEARCH INTERNATIONAL