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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Infoteca-e (1) OAK (1) Electron. J. Biotechnol. (1) Autor EGITO, A. S. do (1) Herculano,Polyanna Nunes (1) Hirata, Masahiro (1) LAGUNA, L. E. (1) Moreira,Keila Aparecida (1) Motoshima, Hidemasa (1) Nascimento,Talita Camila Evaristo da Silva (1) Silva Loreto,Elgion Lucio (1) Silva,Anna Carolina da (1) Silva,Sheylla Araújo da (1) Uchida, Kenji (1) Valter de Oliveira,Luiz Felipe (1) Wallau,Gabriel da Luz (1) Yotova, Mariya (1) ヨトヴァ, マリア (1) 元島, 英雅 (1) 内田, 健治 (1) 平田, 昌弘 (1) Mais... Palavra-chave Rennet (4) Caprino (1) Chymosin (1) Coalho (1) Coolness (1) DNA extraction (1) Fermented milk (1) Food technology (1) Glass milk (1) Goat cheese (1) Goat milk (1) Leite de cabra (1) Milk processing history (1) Milk product (1) Plant proteases (1) Produto derivado do leite (1) Proteolytic activity (1) Queijo (1) Rennin (1) Silica (1) Mais... Tipo do documento Folhetos (1) Info:eu-repo/semantics/article (1) Journal article (1) Ano 2013 (1) 2010 (1) 2009 (1) 1999 (1) País Brazil (2) Chile (1) Japan (1) Idioma Inglês (2) Japonês (1) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Potential of quixaba (Sideroxylon obtusifolium) latex as a milk-clotting agent Ciênc. Tecnol. Aliment. Silva,Anna Carolina da; Nascimento,Talita Camila Evaristo da Silva; Silva,Sheylla Araújo da; Herculano,Polyanna Nunes; Moreira,Keila Aparecida. There are several obstacles to the use of chymosin in cheese production. Consequently, plant proteases have been studied as possible rennet substitutes, but most of these enzymes are unsuitable for the manufacture of cheese. The aim of this study was to evaluate the potential of latex from Sideroxylon obtusifolium as a source of milk-clotting proteases and to partially characterize the enzyme. The enzyme extract showed high protease and coagulant activities, with an optimal pH of 8.0 and temperature of 55 °C. The enzyme was stable in wide ranges of temperature and pH. Its activity was not affected by any metal ions tested; but was inhibited by phenylmethanesulfonyl fluoride and pepstatin. For the coagulant activity, the optimal concentration of CaCl2 was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Proteolytic activity; Plant proteases; Rennet. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300017 Isolation of high quality DNA: a protocol combining “rennet” and glass milk Electron. J. Biotechnol. Valter de Oliveira,Luiz Felipe; Wallau,Gabriel da Luz; Silva Loreto,Elgion Lucio. High quality DNA is essential for many molecular biology techniques. However, the reagents used for that purpose usually are expensive and/or cause a high environmental impact. Here, we describe two alternative protocols that use inexpensive reagents and are not hazardous to the environment. The first protocol utilizes the enzyme chymosin, normally used as “rennet” in cheese production and which is easily obtained on the commercial market. The second protocol uses “rennet DNA extraction protocol” combined with the DNA binding capacity of glass powder (glass milk), which can easily be “home made”. The first protocol is used when a high yield of DNA is needed, whereas the second protocol is used for... Tipo: Journal article Palavras-chave: Chymosin; DNA extraction; Glass milk; Rennet; Rennin; Silica. Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582009000200011 Fabricação de queijo de coalho com leite de cabra. Infoteca-e EGITO, A. S. do; LAGUNA, L. E.. O trabalho objetivou o aproveitamento racional de leite de cabra, na fabricacao de queijo de coalho com intuito de fonecer alternativas ao caprinocultor para a utilizacao do leite de cabra atraves da fabricacao de produtos de qualidade, de ampla aceitacao no mercado regional. Na tecnica de fabricacao do queijo de coalho aqui descrita, utilizou-se a adaptacao da tecnologia tradicional de fabricacao do queijo de coalho nordestino, principalmente nos aspectos higienicos e sanitarios de fabricacao, conservando ao maximo as caracteristicas originais do produto artesanal. Tipo: Folhetos Palavras-chave: Milk product; Tecnologia de alimento; Produto derivado do leite; Caprino; Leite de cabra; Queijo; Coalho; Goat cheese; Goat milk; Food technology; Rennet. Ano: 1999 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/515299 ブルガリア南西部の乳加工体系 OAK 平田, 昌弘; ヨトヴァ, マリア; 内田, 健治; 元島, 英雅; Hirata, Masahiro; Yotova, Mariya; Uchida, Kenji; Motoshima, Hidemasa. The purpose of this paper is to make clear the characteristics of milk processing system in the South-west of Bulgaria and figure out the transition history of milk processing techniques in Bulgaria. It was confirmed that the Bulgarian system shares some techniques in common both with fermented milk processing series and with the solidifying-additives using series. It was considered highly possible that the fermented milk processing series seen in Bulgaria today originated from West Asia. Meanwhile，it was found that some significant differences from the West Asian fermented milk processing series are the Bulgarian one stops at the stage of making fermented milk and butter，without further processing those into cheese and butter oil. This change can be... Palavras-chave: Rennet; Fermented milk; Milk processing history; Transition; Coolness; Social system. Ano: 2010 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3072 Registros recuperados: 4 Primeira ... 1 ... Última

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