Effects of calf rennet, and microbial and plant coagulants on rheological properties of milk for Grana Padano PDO cheese production
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of calf rennet, and microbial and plant coagulants on rheological properties of milk for Grana Padano PDO cheese production
Authors
Keywords
-
Journal
INTERNATIONAL DAIRY JOURNAL
Volume -, Issue -, Pages 105820
Publisher
Elsevier BV
Online
2023-10-29
DOI
10.1016/j.idairyj.2023.105820
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Application of UV-visible and near-infrared spectroscopies for the assessment of lysozyme addition, season of production and cow feeding in Grana Padano PDO cheese
- (2023) Elena Chiarin et al. INTERNATIONAL DAIRY JOURNAL
- Advances in research on calf rennet substitutes and their effects on cheese quality
- (2021) Xiaofeng Liu et al. FOOD RESEARCH INTERNATIONAL
- Effects of animal versus vegetal rennet on milk coagulation traits in Mediterranean buffalo bulk milk
- (2020) C.L. Manuelian et al. JOURNAL OF DAIRY SCIENCE
- Technical note: Repeatability and reproducibility of curd yield and composition in a miniaturized coagulation model
- (2020) G. Niero et al. JOURNAL OF DAIRY SCIENCE
- Validation of a gold standard method for iodine quantification in raw and processed milk, and its variation in different dairy species
- (2019) G. Niero et al. JOURNAL OF DAIRY SCIENCE
- An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species
- (2019) Katia Liburdi et al. Foods
- Cardoon-based rennets for cheese production
- (2018) Carla Malaquias Almeida et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles
- (2018) Katia Liburdi et al. FOOD CHEMISTRY
- Technical note: Development and validation of a new method for the quantification of soluble and micellar calcium, magnesium, and potassium in milk
- (2018) M. Franzoi et al. JOURNAL OF DAIRY SCIENCE
- Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation
- (2018) A. Landfeld et al. CZECH JOURNAL OF FOOD SCIENCES
- Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
- (2018) Sandra Gomes et al. INTERNATIONAL DAIRY JOURNAL
- Enzymatic extract from flowers of Algerian spontaneous Cynara cardunculus : Milk-clotting properties and use in the manufacture of a Camembert-type cheese
- (2018) Abdellah Zikiou et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Milk skimming, heating, acidification, lysozyme, and rennet affect the pattern, repeatability, and predictability of milk coagulation properties and of curd-firming model parameters: A case study of Grana Padano
- (2015) G. Stocco et al. JOURNAL OF DAIRY SCIENCE
- Plant proteases as milk-clotting enzymes in cheesemaking: a review
- (2013) Manzoor Ahmad Shah et al. Dairy Science & Technology
- Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk
- (2013) Massimo Malacarne et al. JOURNAL OF DAIRY RESEARCH
- Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants
- (2013) L.S. Alves et al. JOURNAL OF DAIRY SCIENCE
- Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof
- (2012) Elena Galán et al. INTERNATIONAL DAIRY JOURNAL
- Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions
- (2012) Denis Pretto et al. JOURNAL OF DAIRY RESEARCH
- Characteristics of rennet and other enzymes from small ruminants used in cheese production
- (2011) Ekaterini Moschopoulou SMALL RUMINANT RESEARCH
- Reproducibility and Repeatability of Measures of Milk Coagulation Properties and Predictive Ability of Mid-Infrared Reflectance Spectroscopy
- (2008) R. Dal Zotto et al. JOURNAL OF DAIRY SCIENCE
- Prediction of coagulation properties, titratable acidity, and pH of bovine milk using mid-infrared spectroscopy
- (2008) M. De Marchi et al. JOURNAL OF DAIRY SCIENCE
- Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk
- (2007) E. Galán et al. INTERNATIONAL DAIRY JOURNAL
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started