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
Safety evaluation of the food enzyme chymosin from the genetically modified Kluyveromyces lactis strain CHY [PDF]
EFSA Journal, 2022 The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Kluyveromyces lactis strain CHY by DSM Food Specialties B.V. It is intended to be used in milk processing for cheese production and for production of fermented milk products.
EFSA Panel on Food Contact Materials, Enzyme and Processing Aids (CEP) +23 more
doaj +2 more sources
Safety evaluation of the food enzyme chymosin from the genetically modified Aspergillus niger strain DSM 29546 [PDF]
EFSA Journal, 2022 The food enzyme chymosin (EC 3.4.23.4) is produced with the genetically modified Aspergillus niger strain DSM 29546 by Chr. Hansen. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +24 more
doaj +2 more sources
Effect of gelation temperature on the properties of skim milk gels made from plant coagulants and chymosin [PDF]
, 2003 Reconstituted skim milk was gelled at 25-40°C with the plant-origin coagulants from Cynara cardunculus L. or Cynara humilis L. or with fermentation-produced chymosin.
Esteves, Cristina L. C. +3 more
core +3 more sources
Comparative Study of Coagulation Dynamics: Cardoon Flower Extract vs. Chymosin
DairyMilk coagulants play a crucial role in defining curd characteristics. The objective of this study was to compare the coagulation dynamics of two commonly used coagulants in cheesemaking: cardoon flower extract (Cynara cardunculus L.) and commercial ...
Sandra Gomes +6 more
doaj +2 more sources
Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from calf abomasum [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 calves by RENCO New Zealand. 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) +20 more
doaj +2 more sources
Effects of animal rennet, fermentation-produced chymosin, and microbial coagulants on bovine milk coagulation properties [PDF]
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 +2 more sources
Recombinant Lactococcus lactis fails to secrete bovine chymosine [PDF]
Bioengineered, 2014 Bovine chymosin is an important milk-clotting agent used in the manufacturing of cheeses. Currently, the production of recombinant proteins by genetically modified organisms is widespread, leading to greatly reduced costs.
Azevedo, Vasco +5 more
core +6 more sources
Linking Defect-Controlled Grain Growth and Band-Edge Optical Response in Chymosin-Assisted Pechini-Derived CeO<sub>2-δ</sub> Nanoparticles. [PDF]
Materials (Basel)Assis MSM +3 more
europepmc +3 more sources
Weiteres über die Pepsin-Chymosin-Frage. [PDF]
Hoppe-Seyler´s Zeitschrift für physiologische Chemie, 1913 A. Rakoczy
openalex +3 more sources