Plant Milk-Clotting Enzymes for Cheesemaking
Foods, 2022 The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking.
Fabrizio Domenico Nicosia +4 more
doaj +4 more sources
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking. [PDF]
FoodsThis review contributes to the knowledge on the complex and adaptive microbial ecosystems within cheese, emphasizing their critical role in determining cheese quality, flavor, and safety.
Neviani E +3 more
europepmc +2 more sources
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking. [PDF]
Foods, 2023 The microbial ecology fundamentals of raw milk and long-ripened cheeses consist of a complex interaction between starter lactic acid bacteria (SLAB) and non-starter LAB (NSLAB).
Bettera L +6 more
europepmc +2 more sources
Occurrence of Enterococci in the Process of Artisanal Cheesemaking and Their Antimicrobial Resistance. [PDF]
Life (Basel)Enterococci are a group of microorganisms that have a controversial position from some scientific points of view. The species of the greatest clinical importance are E. faecalis and E. faecium, which are common agents of nosocomial infections.
Hanzelová Z +6 more
europepmc +2 more sources
Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking [PDF]
International Dairy Journal, 2018 The cardoon (Cynara cardunculus L.) is a mandatory vegetable coagulant for certain Protected Designation of Origin Portuguese cheeses. It grows wild in Portugal and is used without any type of control regarding flower picking or extract preparation ...
Alvarenga, Nuno +9 more
core +2 more sources
Multiplex-PCR Detection of Clostridium tyrobutyricum, Clostridium butyricum, and Clostridium sporogenes in Raw Milk for Cheesemaking. [PDF]
Life (Basel)Late blowing defects in semi-hard and hard cheeses caused by spore-forming clostridia (e.g., Clostridium tyrobutyricum, Clostridium butyricum, Clostridium sporogenes) pose a major issue for the dairy industry.
Floris I +5 more
europepmc +2 more sources
Application of Ligilactobacillus salivarius SP36, a Strain Isolated from an Old Cheese Seal, as an Adjunct Culture in Cheesemaking. [PDF]
FoodsAdjunct cultures originating from artisanal cheese environments may play an important role in recreating and developing traditional cheese flavours, thanks to their enzymatic activities, involved in different metabolic pathways that occur during cheese ...
Arias R +9 more
europepmc +2 more sources
Emerging Parameters Justifying a Revised Quality Concept for Cow Milk [PDF]
FoodsMilk has become a staple food product globally. Traditionally, milk quality assessment has been primarily focused on hygiene and composition to ensure its safety for consumption and processing.
Matteo Mezzetti +5 more
doaj +2 more sources
Influence of different milk-clotting enzymes on the process of producing soft cheeses
Пищевые системы, 2021 The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated.
D. S. Myagkonosov +4 more
doaj +1 more source
PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN
Пищевые системы, 2022 The ratio of the milk-clotting activity (MCA) and proteolytic activity (PA) was compared for milk-clotting enzyme preparations (MEP) based on recombinant chymosin, chymosin of animal origin and microbial origin.
D. S. Myagkonosov +3 more
doaj +1 more source