共查询到16条相似文献,搜索用时 78 毫秒
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Mahsa Karimpour Sohreghe Afshin Javadi Shahin Zomorodi Navideh Anarjan 《International Journal of Dairy Technology》2023,76(4):939-947
The effect of ginger extract (GE), as a milk coagulant, was investigated on the physicochemical, proteolysis, textural profiles and sensory properties of whey-less cheese containing quinoa germ powder (QGP; 0, 3, 6 and 9%) during storage. The results showed that with increasing QGP, the dry matter, fat, soluble nitrogen at pH 4.6 and free tryptophan and tryptophan amino acids increased and protein content decreased. Consequently, it is suggested that using 6% quinoa germ in the production of whey-less cheese made by GE as a coagulant can give the most desired product with no adverse effects on the quality and sensory properties. 相似文献
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Miguel A. Mazorra-Manzano Teresa C. Perea-Gutiérrez María E. Lugo-Sánchez Juan C. Ramirez-Suarez María J. Torres-Llanez Aarón F. González-Córdova Belinda Vallejo-Cordoba 《Food chemistry》2013
Several proteases from plant sources have been proposed as milk coagulants, however, limited research has been done on their milk-clotting properties. The effect of temperature on the milk-clotting activity of kiwi fruit, melon and ginger extracts was evaluated, as well as the effects of the different extracts on curd properties. Melon extracts showed high milk-clotting activity over a broad temperature range (45–75 °C) while kiwi fruit and ginger extracts showed high activity over a narrower temperature range, with a maximum at 40 and 63 °C, respectively. Curds produced using kiwi extracts had textural properties comparable with those obtained using commercial rennet, while melon extracts produced a fragile gel and low curd yield. The milk-clotting behavior of the three plant extracts was related to the protease specificity present in these extracts. The kiwi proteases displayed chymosin-like properties and thus hold the best potential for use as a milk coagulant in cheese production. 相似文献
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沙湾姜埋奶制作原理初探 总被引:3,自引:0,他引:3
对姜埋奶的制作原理以及影响姜埋奶凝固的主要因素进行初步研究 ,结果表明 ,能使牛奶凝固主要是蛋白酶的作用 ,而温度、pH值、乳酸钙含量等因素均对姜埋奶凝固时间有影响 ;同时 ,作者用木瓜蛋白酶代替生姜蛋白酶 ,对影响姜埋奶凝固的主要因素还进行了更进一步的探索。 相似文献