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Coagulation of Camel Milk using Dromedary Gastric Enzymes as a Substitute of the Commercial Rennet
Dromedary Gastric Enzymes Commercial Rennet
2016/6/1
Camel milk is recognised to furnish important components including vitamin C, niacin and riboflavin. It is also known to provide health protective functions such as anti-diabetic, anti-infectious, ant...
Enhancement of Quality of Secondary Industrial Wastewater Effluent by Coagulation Process: A Case Study
Coagulation Turbidity Industrial Wastewater Treatment Polymer
2013/3/13
The local wastewater treatment facility in Yanbu Industrial City receives 24,000 m3/day of industrial wastewater. This wastewater, mostly from refineries and petrochemical industries, goes through phy...
Removal of radio N-nitrosodimethylamine (NDMA) from drinking water by coagulation and Powdered Activated Carbon (PAC) adsorption
drinking water coagulation Powdered Activated Carbon (PAC) adsorption
2010/9/26
The presence of N-nitrosodimethylamine (NDMA) in drinking water supplies has raised concern over its removal by common drinking water treatment processes. However, only limited studies have been exami...
Removal of radio N-nitrosodimethylamine (NDMA) from drinking water by coagulation and Powdered Activated Carbon (PAC) adsorption
radio N-nitrosodimethylamine (NDMA) drinking water coagulation and Powdered Activated Carbon (PAC) adsorption
2010/9/20
The presence of N-nitrosodimethylamine (NDMA) in drinking water supplies has raised concern over its removal by common drinking water treatment processes. However, only limited studies have been exami...
Electrochemical Coagulation of Soybean Protein; Tofu（Soybean Curd）Production by an Electro-Reaction
soybean soymilk electric treatment tofu gel
2009/6/18
Effect of direct current on soymilk coagulation was studied to establish a new processing method for food. Soymilk was treated with direct electric current (60 mA) in an anode chamber. The treated soy...
Anti-platelet Aggregation and Anti-blood Coagulation Activities of Dipicolinic Acid, a Sporal Component of Bacillus Subtilis Natto
Dipicolinic acid Blood coagulation Fibrinolysis
2009/6/10
The effects on blood coagulation of dipicolinic acid (DPA, 2,6-pyridinedicarboxylic acid), an antibacterial substance known to be produced by Bacillus subtilis natto and contained in natto, a traditio...
Influence of Coagulation Bath Temperature on the Porous Structure and Strength Properties of PAN Fibres Including Montmorillonite
montmorillonite nano-addition polyacrylonitrile fibres coagulation bath
2009/2/11
An analysis was carried out concerning the influence of coagulation bath temperature on the porous structure and the sorption & strength properties of polyacrylonitrile (PAN) fibres which include mont...
Effective Coagulation Technology for Treatment of Grease Filter Washwater
pH emperature ashwater rease filter oagulation edimentation luminum sulfate
2009/2/8
The treatment of grease filter washwater by chemical coagulation and sedimentation using different dosages of aluminum sulfate was investigated. Pollutant removal efficiency was measured in terms of t...
The Two-Stage Coagulation of Milk Proteins in the Minimum of the Heat Coagulation Time-pH Profile of Milk: Effect of Casein Micelle Size
milk heat stability casein micelle size
2008/4/1
Milks with casein micelles larger or smaller than control milk were prepared by differential centrifugation. The heat stability of these modified milks increased markedly throughout the pH range 6.4 t...
Short Communication: Stability of Chymosin and Cyprosins Under Milk-Coagulation and Cheese-Ripening Conditions
cyprosins chymosin milk coagulation cheese ripening
2008/3/31
Chymosin was stable under milk-coagulation and cheese-ripening conditions with a loss of activity not exceeding 8% of the initial level. Cyprosins lost up to 33% of their activity under milk-coagulati...
Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk
milk coagulation front-face fluorescence multidimensional analysis
2008/3/31
Milk coagulation is the primary step in the development of texture of most dairy products. However, there is a lack of techniques to study network structure at a molecular level. Front-face fluorescen...
Effect of Succinylation on the Rennet Coagulation of Milk
succinylation rennet milk gelation rheology electron microscopy
2008/3/28
The effects of succinylation on the rennet coagulation of milk were investigated to find a relationship between the level of chemical modification and the ability of milk protein to coagulate. The str...
Aseptic Rennet Coagulation of Ultra-High Temperature Processed Milk Concentrates
milk ultra-high temperature rennet coagulation
2008/3/26
Milk was concentrated by pressure-driven filtration (UF or reverse osmosis) to 9.5, 15, 18, or 20% TS and then sterilized by UHT processing to 140°C for 4 s using plate heat exchangers. Following ster...
A Comparative Study of pH and Temperature Effects on the Acidic Coagulation of Milks from Cows, Goats, and Sheep
acidic coagulation cow milk goat milk sheep milk
2008/3/23
The acidic coagulation of milk from cows, goats, and sheep was studied at various temperatures by a turbidimetric method based on light reflection and capillary viscosimetry. Milk was acidified by hyd...
Study of Acid and Rennet Coagulation of High Pressurized Milk
high pressurization milk coagulation micellar steric stabilization
2008/3/22
The effects of high pressurization on physicochemical properties of milk have been investigated. Turbidity and lightness of milk remained unchanged up to 230 MPa and then decreased to 430 MPa, at whic...