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5.191  Articles
1 of 520 pages  |  10  records  |  more records»
Milk Clotting Enzyme (MCE) is an active agent for cheese making which may be produced by Lactic acid bacteria (LAB). MCE activity differs according to the LAB strains used. Lactobacillus casei D11 could produced MCE when it is grown in MRS broth medium. I... see more

The study evaluated the production of proteases in solid-state fermentation using wheat bran as a substrate. The best producing isolates were used to obtain crude extract which was evaluated for optimal pH and temperature, thermostability, effect of salts... see more

The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other fact... see more

The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other fact... see more

The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other fact... see more

Large spectrum antibiotics used in different cow diseases leads to their release in milk altering its proprieties during processing. Knowing the inhibitory effect of antibiotics upon lactic bacteria development and multiplying we followed the effect of ge... see more

This study was carried out to evaluate the safety and efficacy of intravenous injection of 500-ml of 0.37% formalin as a treatment of hemolactia not associated with physiologic udder edema in dairy cattle. The drug preparation was injected intravenously v... see more

Rennet, a milk coagulant exhibiting proteolytic activity, is a crucial component in cheese industries. Its price and availability have discouraged the growth of some small scale cheese industries. Therefore, an alternative for rennet will be beneficial fo... see more

Crude proteases were extracted from Euphorbiaceae family, i.e. E. milii var imperata, E. trigona, and E. maculata. Among those three crude proteases, the activity of protease from E. trigona was the highest (812.50 U/ml), whereas E. milii and E. maculata ... see more

1 of 520 pages  |  10  records  |  more records»