Works about COAGULATION (Food science)

Results: 141

豆浆热絮凝脱除玉米秸秆水解液中木质素的研究.

Published in:

China Pulp & Paper, 2025, v. 44, n. 6, p. 69, doi. 10.11980/j.issn.0254-508X.2025.06.008

By:

杨煜鑫;
齐剑;
吕鹏静;
陈妍冰;
孙玉茹;
杜佩卿;
黄金达;
陈妍;
朱勇;
刘春兰;
李敏;
于孟辉;
王高升

Publication type:

Article

Milk-clotting proteases from Onopordum macracanthum flowers: purification, characterization, and potential applications in cheesemaking.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 7, p. 4854, doi. 10.1007/s11694-025-03297-4

By:

Zikiou, Abdellah;
Saci, Fairouz;
Fiala, Samah;
Dahdah, Kamal

Publication type:

Article

Effect of ground psyllium on the quality characteristics of dairy-plant concentrates.

Published in:

Ukrainian Food Journal, 2025, v. 14, n. 1, p. 36, doi. 10.24263/2304-974X-2025-14-1-6

By:

Chubenko, Larysa;
Grek, Viktor;
Tymchuk, Alla;
Solovyov, Nikita

Publication type:

Article

Effects of mixed essential oils from eucalyptus, thyme and anise on composition, coagulation properties and antioxidant capacity of the milk of dairy cows.

Published in:

Journal of Animal & Feed Sciences, 2020, v. 29, n. 1, p. 3, doi. 10.22358/jafs/118208/2020

By:

Giller, K.;
Rilko, T.;
Manzocchi, E.;
Hug, S.;
Bolt, R.;
Kreuzer, M.

Publication type:

Article

Predicting curd moisture content, whey fat concentration and curd yield from near infrared light backscatter.

Published in:

Journal of Animal Science, 2006, v. 84, p. 423

By:

Fagan, C. C.;
Leedy, M.;
Castillo, M.;
Payne, F. A.;
O'Donnell, C. P.;
O'Callaghan, D. J.

Publication type:

Article

Hydrolysis of caseins in Cheddar cheese: Effects of temperature and coagulants.

Published in:

Journal of Animal Science, 2006, v. 84, p. 316

By:

Joseph, P. J.;
McMahon, D. J.;
Broadbent, J. R.;
Oberg, C. J.

Publication type:

Article

INVESTIGATION ON LACTOSE FERMENTING YEASTS ACTIVITY IN THE WHEY OBTAINED BY COAGULATION OF MILK PROTEINS BY BERRY COAGULANT.

Published in:

Food & Environment Safety, 2017, v. 16, n. 2, p. 71

By:

GREK, Olena;
KRASULYA, Olena;
PETRYNA, Alla

Publication type:

Article

Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 3, p. 449, doi. 10.1111/1471-0307.12951

By:

Galli, Bruno D;
Hamed, Ahmed M;
Sheehan, Jeremiah J;
King, Niall;
Abdel‐Hamid, Mahmoud;
Romeih, Ehab

Publication type:

Article

Effect of total and differential somatic cell count on yield, composition and predicted coagulation properties from individual dairy cows.

Published in:

International Journal of Dairy Technology, 2022, v. 75, n. 2, p. 298, doi. 10.1111/1471-0307.12857

By:

Mariani, Elena;
Cipolat‐Gotet, Claudio;
Stefanon, Bruno;
Zecconi, Alfonso;
Stocco, Giorgia;
Sandri, Misa;
Ablondi, Michela;
Mountricha, Maria;
Summer, Andrea

Publication type:

Article

Investigation of heat‐acid induced coagulation behaviour of whole milk systems employing front‐face fluorescence spectroscopy.

Published in:

International Journal of Dairy Technology, 2020, v. 73, n. 4, p. 674, doi. 10.1111/1471-0307.12726

By:

Chakraborty, Purba;
Bhattacharya, Bhaswati;
Shivhare, Umashanker;
Basu, Santanu

Publication type:

Article

Influence of enrofloxacin on the coagulation time and the quality parameters of goat's milk yoghurt.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 1, p. 105, doi. 10.1111/1471-0307.12388

By:

Beltrán, Maria Carmen;
Morari‐pirlog, Alisa;
Quintanilla, Paloma;
Escriche, Isabel;
Molina, Maria Pilar

Publication type:

Article

A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 607, doi. 10.1111/1471-0307.12439

By:

Puerta, Fernando;
Wessel, Winja;
García, Victor;
López, Eva;
Rovira, Silvia;
Alvarez, Daniel;
Roa, Isidro;
López, Maria Belen

Publication type:

Article

Naturally occurring variations in milk pH and ionic calcium and their effects on some properties and processing characteristics of milk.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 4, p. 490, doi. 10.1111/j.1471-0307.2012.00861.x

By:

NIAN, YINGQUN;
CHEN, BI YE;
AIKMAN, PATRICIA;
GRANDISON, ALISTAIR;
LEWIS, MIKE

Publication type:

Article

Heat-induced coagulation of whole milk by high levels of calcium chloride.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 2, p. 183, doi. 10.1111/j.1471-0307.2012.00823.x

By:

RAMASUBRAMANIAN, LAKSHMI;
D'ARCY, BRUCE;
DEETH, HILTON C

Publication type:

Article

Application of a Large Field-of-View sensor during coagulation and syneresis in fresh goat cheese manufacture.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 1, p. 51, doi. 10.1111/j.1471-0307.2011.00747.x

By:

ROVIRA, SILVIA;
GARCÍA, VICTOR;
LÓPEZ, MARIA BELÉN

Publication type:

Article

Quality evaluation of mozzarella cheese made from buffalo milk by using paneer booti ( Withania coagulans) and calf rennet.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 218, doi. 10.1111/j.1471-0307.2010.00653.x

By:

NAWAZ, MALIK A;
MASUD, TARIQ;
SAMMI, SHEHLA

Publication type:

Article

Milk reversibility following reduction and restoration of pH.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 179, doi. 10.1111/j.1471-0307.2010.00649.x

By:

EZEH, VERONICA N.;
LEWIS, MICHAEL J.

Publication type:

Article

Instant infusion pasteurisation of bovine milk. II. Effects on indigenous milk enzymes activity and whey protein denaturation.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 197, doi. 10.1111/j.1471-0307.2010.00583.x

By:

HAMMERSHØJ, MARIANNE;
HOUGAARD, ANNI B.;
VESTERGAARD, JANNIE S.;
POULSEN, OLE;
IPSEN, RICHARD H.

Publication type:

Article

Influence of cephalosporins on the coagulation time of yogurt made from ewes’ milk.

Published in:

International Journal of Dairy Technology, 2008, v. 61, n. 4, p. 372, doi. 10.1111/j.1471-0307.2008.00421.x

By:

BERRUGA, MARIA ISABEL;
NOVÉS, BEATRIZ;
MOLINA, MARIA PILAR;
ROMÁN, MARIO;
MOLINA, ANA

Publication type:

Article

Influence of added calcium chloride on the heat stability of unconcentrated and concentrated bovine milk.

Published in:

International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 151, doi. 10.1111/j.1471-0307.2008.00391.x

By:

Sievanen, Katja;
Huppertz, Thom;
Kelly, Alan L.;
Fox, Patrick F.

Publication type:

Article

Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams.

Published in:

International Journal of Dairy Technology, 2008, v. 61, n. 2, p. 183, doi. 10.1111/j.1471-0307.2008.00388.x

By:

Emam-Djome, Zahra;
Mousavi, Mohammad Ebrahimzadeh;
Ghorbani, Abdel-Vahab;
Madadlou, Ashkan

Publication type:

Article

Fresh cheese from camel milk coagulated with Camifloc.

Published in:

International Journal of Dairy Technology, 2008, v. 61, n. 1, p. 90, doi. 10.1111/j.1471-0307.2008.00360.x

By:

EL ZUBEIR, IBTISAM E. M.;
JABREEL, SAMAH O.

Publication type:

Article

Water mobility during renneting and acid coagulation of casein solutions: a differentiated low-resolution nuclear magnetic resonance analysis.

Published in:

International Journal of Dairy Technology, 2007, v. 60, n. 1, p. 37, doi. 10.1111/j.1471-0307.2007.00290.x

By:

HINRICHS, RUTH;
BULCA, SELDA;
KULOZIK, ULRICH

Publication type:

Article

Relationship between A and B variants of κ-casein and β-lactoglobulin and coagulation properties of milk (Part II).

Published in:

International Journal of Dairy Technology, 2006, v. 59, n. 3, p. 188, doi. 10.1111/j.1471-0307.2006.00262.x

By:

Molina, L. H.;
Benavides, T.;
Brito, C.;
Carrillo, B.;
Molina, I.

Publication type:

Article

Comparative study of the efficacy of three coagulants in treating dairy/ factory waste water.

Published in:

International Journal of Dairy Technology, 2005, v. 58, n. 2, p. 83, doi. 10.1111/j.1471-0307.2005.00198.x

By:

Hamdani, A.;
Mountadar, M.;
Assobhei, O.

Publication type:

Article

SYMPOSIUM CONTRIBUTION Cultured dairy products: an overview of their gelation and texture properties.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 77, doi. 10.1111/j.1471-0307.2004.00142.x

By:

Lucey, John A.

Publication type:

Article

SYMPOSIUM CONTRIBUTION Heat stability of milk.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 111, doi. 10.1111/j.1471-0307.2004.00143.x

By:

Singh, Harjinder

Publication type:

Article

SYMPOSIUM CONTRIBUTION Biochemistry of cheese ripening.

Published in:

International Journal of Dairy Technology, 2004, v. 57, n. 2/3, p. 127, doi. 10.1111/j.1471-0307.2004.00147.x

By:

McSweeney, Paul L. H.

Publication type:

Article

CYNARA CARDUNCULUS PROTEAZI KULLANILARAK ÜRETİLEN KEÇİ PEYNİRİNİN DUYUSAL ÖZELLİKLERİ VE UÇUCU BİLEŞEN PROFİLİ.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 4, p. 683, doi. 10.15237/gida.GD23026

By:

Uzkuç, Hasan;
Uzkuç, Nesrin Merve Çelebi;
Yüceer, Yonca Karagül

Publication type:

Article

EFFECT OF A NEW FORMULA OF FAT REPLACERS ON THE QUALITY CHARACTERISTICS OF LOW-FAT FERMENTED CAMEL MILK.

Published in:

Egyptian Journal of Dairy Science, 2020, v. 48, n. 1, p. 1

By:

Abdeen, E. M.;
Ibrahim, A. H.;
El-Shafei, Samah M. S.;
Khalifa, S. A.

Publication type:

Article

Phenotypic Differentiation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus Isolates Found in Yogurt Starter Cultures.

Published in:

Fermentation (Basel), 2024, v. 10, n. 12, p. 601, doi. 10.3390/fermentation10120601

By:

Siddiqi, Myra;
Tarrah, Armin;
Chen, Zheng-Hao;
LaPointe, Gisèle

Publication type:

Article

Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy.

Published in:

Chemosensors, 2023, v. 11, n. 3, p. 178, doi. 10.3390/chemosensors11030178

By:

Boukria, Oumayma;
El Hadrami, El Mestafa;
Sultanova, Shakhnoza;
Alqurashi, Randah Miqbil;
Cahyana, Yana;
Aït-Kaddour, Abderrahmane

Publication type:

Article

COMPARATIVE SOFT CHEESE PRODUCTION FROM COW AND CAMEL MILK USING PURIFIED ENZYME PRODUCED BY Aspergillus niger.

Published in:

Bayero Journal of Pure & Applied Sciences, 2024, v. 17, n. 1, p. 14, doi. 10.4314/bajopas.v17i1.3

By:

Yusuf, I.;
Adamu, S. A.;
Bello, M.;
Farouq, A. A.;
Sahabi, A.

Publication type:

Article

Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate-Iron Complex and In Vitro Bioaccessibility of the Added Iron.

Published in:

Food Technology & Biotechnology, 2019, v. 57, n. 1, p. 48, doi. 10.17113/ftb.57.01.19.5945

By:

Singh Banjare, Indrajeet;
Gandhi, Kamal;
Sao, Khushbu;
Arora, Sumit;
Pandey, Vanita

Publication type:

Article

Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese.

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 2, p. 275, doi. 10.1080/15428052.2021.1929636

By:

Treviso, Rafaeli Remussi;
Rigo, Elisandra;
Sehn, Georgia Ane Raquel

Publication type:

Article

Use of Artichoke (Cynara scolymus) Flower Extract as a Substituteto Rennet in the Manufacture of Camel Milk Cheese.

Published in:

Asian Journal of Dairy & Food Research, 2024, v. 43, n. 4, p. 716, doi. 10.18805/ajdfr.DRF-336

By:

Fguiri, I.;
Sboui, A.;
Atigui, M.;
Arroum, S.;
Dbara, M.;
Hammadi, M.;
Khorchani, T.

Publication type:

Article

Assessment of the Functional Potential of Two Autochthonous Lactic Strains of Lactobacilli Isolated from Algerian Dairy Products.

Published in:

Asian Journal of Dairy & Food Research, 2024, v. 43, n. 4, p. 643, doi. 10.18805/ajdfr.DRF-335

By:

Dahou, A. A.;
Doukani, K.;
Tahlaiti, H.;
Bouhenni, H.;
Bekihal, A.;
Doubbi-Bounouaa, L.

Publication type:

Article

Camel Milk Curd Properties: Application of a Kiwi Juice as a Coagulant.

Published in:

Asian Journal of Dairy & Food Research, 2023, v. 42, n. 1, p. 14, doi. 10.18805/ajdfr.DRF-275

By:

Fguiri, Imen;
Sboui, Amel;
Atigui, Moufida;
Arroum, Samira;
ayeb, Naziha;
Dbara, Mohamed;
Hammadi, Mohamed;
Khorchani, Touhami

Publication type:

Article

Effect of Coagulants on the Yield and Quality of Chhana and Rasogolla.

Published in:

Asian Journal of Dairy & Food Research, 2019, v. 38, n. 3, p. 186, doi. 10.18805/ajdfr.DR-139

By:

Begum, Jahura;
Islam, Md. Nurul;
Harun-ur-Rashid, Md.;
Hasssan, Md. Nozmul;
Islam, Md. Zakirul;
Rahman, Md. Mustafizur;
Siddiki, Mohammad Shohel Rana

Publication type:

Article

Developments in the manufacture and preservation of sandesh: A review.

Published in:

Asian Journal of Dairy & Food Research, 2015, v. 34, n. 3, p. 173, doi. 10.5958/0976-0563.2015.00035.4

By:

Poonia, Amrita

Publication type:

Article

Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/4625959

By:

Nájera-Domínguez, Carolina;
Gutiérrez-Méndez, Néstor;
Carballo-Carballo, Diego E.;
Peralta-Pérez, María Rosario;
Sánchez-Ramírez, Blanca;
Nevarez-Moorillón, Guadalupe Virginia;
Quintero-Ramos, Armando;
García-Triana, Antonio;
Delgado, Efren

Publication type:

Article

Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing.

Published in:

Journal of Dairy Research, 2009, v. 76, n. 3, p. 301, doi. 10.1017/S0022029909004178

By:

Nájera, Ana I.;
Barron, Luis J. R.;
Ribeiro, Patricia;
Pèlissier, Fanny;
Abilleira, Eunate;
Pérez-Elortondo, Francisco J.;
Albisu, Marta;
Salmerón, Jesús;
de Gordoa, Juan C. Ruiz;
Virto, Mailo;
Oregi, Luis;
Ruiz, Roberto;
de Renobales, Mertxe

Publication type:

Article

Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties.

Published in:: Journal of Dairy Research, 2008, v. 75, n. 1, p. 69, doi. 10.1017/S0022029907003032
Publication type:: Article

Reformation of casein particles from alkaline-disrupted casein micelles.

Published in:: Journal of Dairy Research, 2008, v. 75, n. 1, p. 44, doi. 10.1017/S0022029907002956
Publication type:: Article

High pressure thermal denaturation kinetics of whey proteins.

Published in:

Journal of Dairy Research, 2004, v. 71, n. 4, p. 480, doi. 10.1017/s0022029904000238

By:

Jörg Hinrichs;
Britta Rademacher

Publication type:

Article

Modelling casein aggregation and curd firming in goats' milk from backscatter of infrared light.

Published in:

Journal of Dairy Research, 2003, v. 70, n. 3, p. 335, doi. 10.1017/s0022029903006356

By:

Manuel Z Castillo;
Fred A Payne;
Clair L Hicks;
José S Laencina;
María-Belén M López

Publication type:

Article

Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor.

Published in:

Journal of Dairy Research, 2003, v. 70, n. 2, p. 205, doi. 10.1017/s0022029903006113

By:

Manuel Castillo;
Fred A Payne;
Clair L Hicks;
José Laencina;
María-Belén López

Publication type:

Article

Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1097, doi. 10.1111/j.1365-2621.2002.tb09459.x

By:

Sbodio, O.A.;
Tercero, E.J.;
Coutaz, R.;
Martinez, E.

Publication type:

Article

Effect of SDS on Acid Milk Coagulability.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 4, p. 555, doi. 10.1111/j.1365-2621.2001.tb04601.x

By:

Lefebvre-Cases, E.;
Tarodo De La Fuente, B.;
Cuq, J. L.

Publication type:

Article

Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated Thermistor.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 879, doi. 10.1111/j.1365-2621.1999.tb15932.x

By:

Passos, E.F.;
Monteiro, P.S.

Publication type:

Article