Results 21 to 30 of about 1,413 (169)
Cloning and Expression of Yak Active Chymosin in [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 Rennet, a complex of enzymes found in the stomachs of ruminants, is an important component for cheese production. In our study, we described that yak chymosin gene recombinant Pichia pastoris strain could serve as a novel source for rennet production ...
Fan Luo +4 more
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Вавиловский журнал генетики и селекции, 2023 The milk-clotting enzyme chymosin is a member of the group of aspartate proteinases. Chymosin is the main component of rennet traditionally obtained from the stomachs of dairy calves and widely used to coagulate milk in the production of various types of
S. V. Belenkaya +4 more
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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
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Constitutive expression of Camelus bactrianus prochymosin B in Pichia pastoris
Heliyon, 2021 Camel chymosin can be efficiently employed to produce cheese. Traditionally the rennet enzyme produced by the glands of the fourth stomach of ruminant animals (abomassum) is used in cheese making.
Zhiger Akishev +5 more
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Susceptibility of bovine osteopontin to chymosin [PDF]
Journal of Dairy Research, 2004 Osteopontin (OPN) is an acidic phosphorylated glycoprotein found in many tissues and physiological fluids. Bovine OPN is a mature protein comprising 262 amino acids with a calculated molecular weight of 29 kDa. However, SDS-PAGE analysis reveals that the protein isolated from milk migrates to a molecular mass of 60 kDa (Sørensen & Petersen, 1993 ...
Kumura, Haruto +4 more
openaire +3 more sources
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
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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
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Comparative analysis of the degree of hydrolysis and antioxidant activity of milk and whey hydrolysates [PDF]
BIO Web of Conferences, 2023 The degree of hydrolysis and antioxidant activity of protein hydrolysates from fresh cow’s milk and whey obtained by the action of the proteolytic enzymes papain, bromelain and chymosin were compared.
Valchkov Alexandar +4 more
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EFFECT OF USING ADMIXTURE OF RECOMBINANT CHYMOSIN (MAXIREN) WITH CHICKEN PEPSIN ON THE QUALITY OF WHITE PICKLED SOFT CHEESE . [PDF]
Journal of Food and Dairy Sciences, 2012 Admixtures of pure chymosin (C) (Maxirin) and pure chicken pepsin (P) at ratio(50:50 , 70:30 , and 90:10 % C:P) were tested for rheological properties (MCT) , curd tension and syneresis using zero , 6 and 12 % salty mixed milk . Results showed that Salty
A. Al-Gandour, I. Bakri, M. El-Hawary
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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 +3 more
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