Coagulating enzymes are an absolute necessity for the production of ripened cheese
varieties. The objective of this review is to summarise and interpret the latest findings for the …

The objective of this review paper is to report research findings on the role of milk protein
and indigenous enzymes on the ability of ewe and goat milk to be processed and on the …

Rennet from small ruminants is widely used in Mediterranean countries to produce various
cheeses, including Protected Designation of Origin (PDO) cheeses. Usually, this rennet is …

A survey was carried out in four Garganica flocks (FL1, FL2, FL3 and FL4), representative of
different flock management, for achieving information on the hygienic and nutritional …

Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese
manufacture and its influence on the cheese yield are reviewed. This review is based on …

Simple Summary The microbiota present in cheese is of special interest as it contributes to
the synthesis of different compounds related to cheese quality and safety. However, to date …

In a preliminary study with commercial ewe's milk cheeses, there were statistically significant
differences in the sensory evaluation scores and the amounts of short-chain (C4–C10) free …

Background Numerous studies have highlighted the impact of bacterial communities on the
quality and safety of raw ewe milk-derived cheeses. Despite reported differences in the …

The clotting of milk in cheese making is a key passage obtained by the use of enzymes or
rennet. Several types of rennet are commercially available, they differ both on their origin …

Farklı kaynaklardan elde edilip kullanıma hazır hale getirilen, kazeini pıhtılaştırıcı enzimlere
sütü pıhtılaştıran enzim, peynir mayası veya rennet denir. Rennet (büyük oranda …