Article: Purification and Characterization of a Pregastric Esterase From a Hygienized Kid Rennet Paste

Article: Rennet Paste from Lambs Fed a Milk Substitute Supplemented with Lactobacillus acidophilus: Effects on Lipolysis in Ovine Cheese
Journal of Dairy Science;  July 1, 2007 ;     700+ words ......features of lamb rennet paste used for cheese...manufactured with rennet paste from lambs...processed to rennet paste. Microbial...of the lamb rennet paste were determined...words: lamb rennet paste, probiotic...INTRODUCTION Rennet pastes are ...

Article: Influence of Lamb Rennet Paste Containing Probiotic on Proteolysis and Rheological Properties of Pecorino Cheese
Journal of Dairy Science;  May 1, 2008 ;     700+ words ......cheeses made from heat-treated ewes' milk using traditional lamb rennet paste (RP), lamb rennet paste containing Lactobacillus acidophilus (LA-5; RPL), and lamb rennet paste containing a mix ofBifidobacterium lactis (BB-12) and Bifidobacterium...

Article: Research from University of Murcia in the area of food technology published.
Journal of Technology;  March 31, 2009 ;     390 words ......International, Four types of lamb rennet pastes were characterized according to the...empty frozen abomasa (EFA). These rennet pastes were Studied by means of different...max) (0.049 min(-1)) found in the rennet paste made with EDA indicated a higher level...concluded that the best ...

Article: Researchers from University of Foggia publish new studies and findings in the area of dairy science.
Agriculture Week;  April 30, 2009 ;     443 words ......traditional lamb rennet paste, lamb rennet paste containing Lactobacillus acidophilus, and lamb rennet paste containing a mix of Bifidobacterium...during ripening. Lipase activity of lamb rennet paste, lamb rennet containing Lb. acidophilus...measured in sheep ...

Article: Characterization of Italian Cheeses Ripened Under Nonconventional Conditions
Journal of Dairy Science;  June 1, 2007 ;     700+ words ......free fatty acids was found in Casciotta d'Urbino, in which rennet paste was not used during manufacture. The highest concentration...of ripening), are manufactured from raw cows' milk using rennet paste (except for Casciotta di Urbino), do not use a primary natural...

Article: Developing specialty and Italian cheeses.(Cheese Supplement)
Dairy Foods;  April 1, 1999 ;     700+ words ......Processes and ingredients are much better understood and more consistent, says Dederich. An example provided by Sinkoff is rennet paste. This product is a blend of coagulant and lipase enzymes that enables the specialty cheesemaker to produce cheeses with Old...

Article: Comparison of the Compositional, Microbiological, Biochemical, and Volatile Profile Characteristics of Nine Italian Ewes' Milk Cheeses
Journal of Dairy Science;  November 1, 2006 ;     700+ words ......belong to the semihard category, are manufactured by using raw milk (except for Pecorino Umbro and Pecorino di Pienza) and rennet paste (except for Pecorino di Pienza), and do not use primary natural or commercial starter cultures (except for Pecorino Sardo...

Article: Lipolysis and Proteolysis in Ragusano Cheese During Brine Salting at Different Temperatures*
Journal of Dairy Science;  August 1, 2004 ;     700+ words ......is still produced on farms in the eastern region of Sicily (Licitra et al., 1998, 2000). Ragusano cheese is produced with rennet paste as the milk coagulant. A large amount of proteolysis and lipolysis takes place during aging, with approximately 9 to 12...

Article: Chemometric Analysis of Proteolysis During Ripening of Ragusano Cheese*
Journal of Dairy Science;  October 1, 2004 ;     700+ words ......technology (Licitra et al., 1998). Local forage, often pastures, is utilized for feeding cows, and the raw milk is coagulated with rennet paste, using wooden cheese-making equipment and without adding any starter cultures. Such biodiversity is considered a distinctive...