Results 101 to 110 of about 5,041 (212)
Journal of Dairy Science: Coagulants play a crucial role in cheese production by catalyzing milk curdling, with traditional animal rennet long serving as the primary choice.
Giorgia Stocco +7 more
doaj +1 more source
Development of a Radioimmunoassay for Bovine Chymosin B
Tropicultura, 2007 La présente étude a été menée pour développer et valider un système de dosage radioimmunologique spécifique pour la détection de la chymosine B (bChyB) dans des échantillons de plasma. De la chymosine B a été utilisée pour l’immunisation des lapins et la production de standard et de traceur.
Idrissa-Sidikou, Djibo +5 more
openaire +2 more sources
ON THE ACTIVE PRINCIPLE OF RENNET, THE SO-CALLED CHYMOSIN. [PDF]
Journal of the American Chemical Society, 1888 n ...
openaire +2 more sources
FermentationChymosin is an aspartyl protease widely used in the food industry for milk coagulation during cheesemaking. Although recombinant production has replaced natural extraction from rennet, current heterologous expression systems still face significant ...
Paulina G. Gonçalves +5 more
doaj +1 more source
The effects of pH-stat long-term lactic acid bacterial activity prior to curd formation on the development of cheese structure in a fat free model cheese : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy (PhD) in Food Technology at Massey University, Manawatu, New Zealand [PDF]
, 2018 Most Figures from published sources have been removed for copyright reasons but may be accessed via their source listed in the References. Figures 2-1, 2-32, 2-33 do not have an accessible source and therefore remain. Corresponding Figures from journal
Khodamoradi Dashtaki, Abbas
core
Manufacturing camel cheese: the experience of Saudi Arabia [PDF]
, 2015 Unlike other dairy products, camel cheese processing is recent. Thanks to recombinant camel chymosin, camel cheese making is easier. In Saudi Arabia, camel cheese making was developed for last 4 years in the Camel project (FAO project).
Al-Gedan, M.M. +8 more
core
Hydrolysis of αs2-casein in solution by chymosin, plasmin, trypsin and Lactobacillus-proteinases
Agricultural and Food Science, 1993 The aim of this study was to examine the enzymic hydrolysis of αs2-casein by isolating and identifying the released peptides. The enzymes applied in the study were chymosin, plasmin and trypsin as well as cell free extracts from three strains of ...
Anne Pihlanto-Leppälä +3 more
doaj +2 more sources
Non-conventional yeasts as hosts for heterologous protein production [PDF]
, 2010 Yeasts are an attractive group of lower eukaryotic microorganisms, some of which are used in several industrial processes that include brewing, baking and the production of a variety of biochemical compounds.
Altino Choupina +14 more
core +2 more sources
Journal of Bioinformatics and GenomicsВ статье представлены результаты по сравнительному анализу аминокислотной и нуклеотидной последовательности экзонов химозина в области каталитического центра (в положении 25-220) млекопитающих различных сред обитания, с различным рационом питания ...
Антонова Е.И. +3 more
doaj +1 more source