Biochemical Properties of a Promising Milk-Clotting Enzyme, Moose (Alces alces) Recombinant Chymosin [PDF]
Foods, 2023 Moose (Alces alces) recombinant chymosin with a milk-clotting activity of 86 AU/mL was synthesized in the Kluyveromyces lactis expression system.
Dina V. Balabova +12 more
doaj +3 more sources
Obtaining of Recombinant Camel Chymosin and Testing Its Milk-Clotting Activity on Cow’s, Goat’s, Ewes’, Camel’s and Mare’s Milk [PDF]
Biology, 2022 In the cheese-making industry, commonly chymosin is used as the main milk-clotting enzyme. Bactrian camel (Camelus bactrianus) chymosin (BacChym) has a milk-clotting activity higher than that of calf chymosin for cow’s, goat’s, ewes’, mare’s and camel’s ...
Zhiger Akishev +8 more
doaj +3 more sources
Comprehensive bioinformatics-based annotation and functional characterization of bovine chymosin protein revealed novel biological insights [PDF]
Food Chemistry: Molecular Sciences, 2023 Chymosin, an aspartic protease present in the stomachs of young ruminants like cows (bovine), causes milk coagulation and cheese production through the breakdown of κ-casein peptide bonds at the Met105-Phe106 site. Bovine chymosin is first synthesized as
Hafsa Amjad +4 more
doaj +3 more sources
Multiple strategies were adopted to optimize the enzymatic characteristics and improve the expression of bovine chymosin BtChy in Kluyveromyces lactis for cheese production [PDF]
Frontiers in MicrobiologyChymosin (EC3.4.23.4), primarily sourced from calf abomasum, serves as a conventional coagulant in milk curdling during cheese production. To improve the enzymatic properties and enhance the expression of calf chymosin (BtChy) in Kluyveromyces lactis to ...
Ying Han +4 more
doaj +3 more sources
The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses
Scientific Reports, 2021 Withania coagulans (W. coagulans) extract and camel chymosin have aspartic protease capable of coagulating milk for cheese production. This study investigated the quality of camel and bovine milk cheeses coagulated using Withania extracts, came chymosin,
Mustapha Mbye +2 more
exaly +3 more sources
Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats and lambs [PDF]
EFSA Journal, 2023 The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats and lambs by GENENCOR INTERNATIONAL B.V.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +21 more
doaj +2 more sources
Comparative biochemical properties of recombinant goat and calf chymosins and their implications in dairy processing [PDF]
Scientific ReportsThe nutritional and functional properties of goat milk are well-established. However, the use of camel and calf-derived chymosins during cheese making from goat milk results in relatively low productivity.
Zhiger Akishev +3 more
doaj +2 more sources
Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles [PDF]
International Journal of Food Science, 2022 There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form ...
Carolina Nájera-Domínguez +8 more
doaj +2 more sources
Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of calves and cows [PDF]
EFSA Journal, 2023 The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves and cows (Bos taurus) by Chr. Hansen.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +23 more
doaj +2 more sources
Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling goats, lambs and calves [PDF]
EFSA Journal, 2022 The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of suckling goats, lambs and calves by Laboratoires Abia. The food enzyme is intended to be used in milk processing for cheese production.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +21 more
doaj +2 more sources