These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
128 related articles for article (PubMed ID: 11037235)
1. Coagulating and lipolytic activities of artisanal lamb rennet pastes. Bustamante M; Chávarri F; Santisteban A; Ceballos G; Hernández I; Miguélez MJ; Aranburu I; Barrón LJ; Virto M; De Renobales M J Dairy Res; 2000 Aug; 67(3):393-402. PubMed ID: 11037235 [TBL] [Abstract][Full Text] [Related]
2. Rennet paste from lambs fed a milk substitute supplemented with Lactobacillus acidophilus: effects on lipolysis in ovine cheese. Santillo A; Quinto M; Dentico M; Muscio A; Sevi A; Albenzio M J Dairy Sci; 2007 Jul; 90(7):3134-42. PubMed ID: 17582095 [TBL] [Abstract][Full Text] [Related]
3. Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes. Gil PF; Conde S; Albisu M; Pérez-Elortondo FJ; Etayo I; Virto M; de Renobales M J Dairy Res; 2007 Aug; 74(3):329-35. PubMed ID: 17466112 [TBL] [Abstract][Full Text] [Related]
4. Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese. Santillo A; Albenzio M; Quinto M; Caroprese M; Marino R; Sevi A J Dairy Sci; 2009 Apr; 92(4):1330-7. PubMed ID: 19307614 [TBL] [Abstract][Full Text] [Related]
5. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese. Ferrandini E; Castillo M; de Renobales M; Virto MD; Garrido MD; Rovira S; López MB J Dairy Sci; 2012 Jun; 95(6):2788-96. PubMed ID: 22612916 [TBL] [Abstract][Full Text] [Related]
6. Milk-coagulating enzymes of tuna fish waste as a rennet substitute. Tavares JF; Baptista JA; Marcone MF Int J Food Sci Nutr; 1997 May; 48(3):169-76. PubMed ID: 9205592 [TBL] [Abstract][Full Text] [Related]
7. Recombinant lamb chymosin as an alternative coagulating enzyme in cheese production. Rogelj I; Perko B; Francky A; Penca V; Pungercar J J Dairy Sci; 2001 May; 84(5):1020-6. PubMed ID: 11384027 [TBL] [Abstract][Full Text] [Related]
8. Biochemical patterns in ovine cheese: influence of probiotic strains. Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416 [TBL] [Abstract][Full Text] [Related]
9. Purification and characterization of a pregastric esterase from a hygienized kid rennet paste. Calvo MV; Fontecha J J Dairy Sci; 2004 May; 87(5):1132-42. PubMed ID: 15290959 [TBL] [Abstract][Full Text] [Related]
10. Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition. Barron LJ; Hernández I; Bilbao A; Flanagan CE; Nájera AI; Virto M; Pérez-Elortondo FJ; Albisu M; de Renobales M J Dairy Res; 2004 Aug; 71(3):372-9. PubMed ID: 15354585 [TBL] [Abstract][Full Text] [Related]
12. Encapsulation of probiotic bacteria in lamb rennet paste: effects on the quality of Pecorino cheese. Santillo A; Albenzio M; Bevilacqua A; Corbo MR; Sevi A J Dairy Sci; 2012 Jul; 95(7):3489-500. PubMed ID: 22720908 [TBL] [Abstract][Full Text] [Related]
13. Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk. Malacarne M; Franceschi P; Formaggioni P; Sandri S; Mariani P; Summer A J Dairy Res; 2014 May; 81(2):129-36. PubMed ID: 24345431 [TBL] [Abstract][Full Text] [Related]
14. Pregastric esterase and other oral lipases--a review. Nelson JH; Jensen RG; Pitas RE J Dairy Sci; 1977 Mar; 60(3):327-62. PubMed ID: 321489 [TBL] [Abstract][Full Text] [Related]
15. Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: alternative to farmhouse goat cheeses. Fresno M; Álvarez S; Díaz E; Virto M; de Renobales M J Dairy Sci; 2014 Oct; 97(10):6111-5. PubMed ID: 25064646 [TBL] [Abstract][Full Text] [Related]
16. Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms? Amores G; Pérez-Elortondo FJ; Albisu M; Barron LJR J Dairy Sci; 2021 Jan; 104(1):301-307. PubMed ID: 33131825 [TBL] [Abstract][Full Text] [Related]
17. Influence of lamb rennet paste containing probiotic on proteolysis and rheological properties of pecorino cheese. Santillo A; Albenzio M J Dairy Sci; 2008 May; 91(5):1733-42. PubMed ID: 18420603 [TBL] [Abstract][Full Text] [Related]
18. Engineering a cardosin B-derived rennet for sheep and goat cheese manufacture. Almeida CM; Gomes D; Faro C; Simões I Appl Microbiol Biotechnol; 2015 Jan; 99(1):269-81. PubMed ID: 24986551 [TBL] [Abstract][Full Text] [Related]
19. Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions. Elbarbary HA; Ejima A; Sato K J Sci Food Agric; 2019 Jan; 99(2):555-563. PubMed ID: 29931710 [TBL] [Abstract][Full Text] [Related]