Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture [PDF]
, 2013 peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting.
Doolan, I. A. +3 more
core +1 more source
EFSA Journal, 2021 The food enzyme rennet paste containing chymosin (EC 3.4.23.4), pepsin A (EC 3.4.23.1) and triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is prepared from the abomasum of suckling goats, lambs and calves by Caglificio Clerici S.p.A ...
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +23 more
doaj +1 more source
Camel and bovine chymosin:the relationship between their structures and cheese-making properties [PDF]
, 2013 Bovine and camel chymosin are aspartic peptidases that are used industrially in cheese production. They cleave the Phe105-Met106 bond of the milk protein κ-casein, releasing its predominantly negatively charged C-terminus, which leads to the separation ...
Harboe, Marianne Kirsten +9 more
core +1 more source
Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl -starter culture, chymosin type and cheese ripening [PDF]
, 2017 Reduced NaCl in semi-hard cheeses greatly affects textural and sensory properties. The interaction between cheese NaCl concentration and texture was affected by brining time (0–28 h), dl-starter cultures (C1, C2, and C3), chymosin type (bovine or camel),
Akkerman, M +13 more
core +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 +1 more source
EFSA Journal, 2022 The food enzyme rennet containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is prepared from the abomasum (stomach) of suckling lambs, by Productos Nievi, SA. 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) +23 more
doaj +1 more source
Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking [PDF]
, 2018 The cardoon (Cynara cardunculus L.) is a mandatory vegetable coagulant for certain Protected Designation of Origin Portuguese cheeses. It grows wild in Portugal and is used without any type of control regarding flower picking or extract preparation ...
Alvarenga, Nuno +9 more
core +1 more source
Pepsin extracted from the proventriculi of geese raised under different fattening techniques and its effect on microbiological quality and cheese production [PDF]
Ciência e AgrotecnologiaGoose pepsin is critically important in cheese coagulation, both in terms of variety and economics. This study was conducted to investigate the potential use of the pepsin enzyme obtained from the proventriculi of geese reared under intensive and ...
Pelin Beyazgül +7 more
doaj +2 more sources
Antibacterial activity of bovine lactoferrin-derived peptides [PDF]
, 1997 Several peptides sharing high sequence homology with lactoferricin B (Lf-cin B) were generated from bovine lactoferrin (Lf) with recombinant chymosin. Two peptides were copurified.
Dionysius, DA +4 more
core +2 more sources
Involvement of Mhc Loci in immune responses that are not Ir-gene-controlled [PDF]
, 1982 Twenty-nine randomly chosen, soluble antigens, many of them highly complex, were used to immunize mice of two strains, C3H and B10.RIII. Lymphnode cells from the immunized mice were restimulated in vitro with the priming antigens and the proliferative ...
C. J. Kreo +28 more
core +1 more source