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
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 +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
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 +3 more sources
Biochemical and technological properties of moose (Alces alces) recombinant chymosin
Вавиловский журнал генетики и селекции, 2022 Recombinant chymosins (rСhns) of the cow and the camel are currently considered as standard milk coagulants for cheese-making. The search for a new type of milk-clotting enzymes that may exist in nature and can surpass the existing “cheese-making ...
D. V. Balabova +9 more
doaj +4 more sources
Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of suckling calves, goats, lambs and buffaloes [PDF]
EFSA JournalThe food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is prepared from the abomasum of suckling calves, goats, lambs and buffaloes by Caglificio Clerici S.p.A. It is intended to be used in the production of cheese.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +20 more
doaj +3 more sources
Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins [PDF]
Nanomaterials, 2021 The effects of chymosin on the physicochemical and hydrolysis characteristics of casein micelles and individual caseins were investigated. Adding 0.03 units of chymosin/mL led to the casein micelles in skim milk coagulating after a 3 h incubation period ...
Chun-Chi Chen +6 more
doaj +3 more sources
Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CIN [PDF]
EFSA Journal, 2022 The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Kluyveromyces lactis strain CIN by DSM Food Specialties B.V. The genetic modifications do not give rise to safety concerns.
EFSA Panel on Food Contact Materials, Enzyme and Processing Aids (CEP) +23 more
doaj +4 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