Cheese Analogue (CA) is the term that can be described as a cheese-like-product produced
from the partial or complete substitution of components such as milk, milk fat, or milk protein …

Common milk coagulants, such as calf rennet, genetically engineered chymosin, and
microbial rennet, are costly and face restrictions due to ethical, cultural, and dietary …

Milk coagulation is an important step in cheese production, and milk-clotting enzymes
(MCEs) play a major role in this process. Calf rennet is the most widely used MCE in the …

Plant-based alternatives are a growing market segment, but they have been found to be
associated with different flavours, textures, and aftertastes than conventional dairy products …

Nori is a dried edible seaweed sheet made from Porphyra, a genus of red algae that
thrivesprimarily in subtropical waters. Nori-like products have been developed from tropical …

Анотація Твердий сир–один з найпопулярніших продуктів харчування у світі. Розробка
нових видів продуктів, в яких частково або повністю тваринний білок замінений …

Tujuan penelitian ini adalah untuk menghasilkan keju analog dari susu jagung manis dan
kacang kedelai dengan kadar lemak yang lebih rendah dari keju pada umumnya. Penelitian …

Pengolahan susu sapi Sumbawa masih terbatas meski memiliki potensi untuk
dikembangkan. Maka dari itu diperlukan produk diversifikasi seperti keju yang juga dapat …

Nori is a dried edible seaweed sheet made from Porphyra, a genus of red algae that thrives
primarily in subtropical waters. Nori-like products have been developed from tropical …

The present study was conducted to obtain the optimal formulation of a cheese analog
based on corn extract resembled to the low-fat Iranian white cheese. In this study, the effects …