Results 31 to 40 of about 1,346 (118)

Safety evaluation of the food enzyme rennet paste from the abomasum of suckling goats, lambs and calves

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), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Natália Kovalkovičová, Yi Liu, Andrew Chesson   +23 more
doaj   +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 Agrotecnologia
Goose 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, Fadime Tonbak, Görkem Kirmizikaya Özmen, Yasin Baykalir, Ülkü Gülcihan Şimşek, Ali Arslan, Aybike Reyyan Deniz, Ökkeş Yilmaz   +7 more
doaj   +2 more sources

Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs

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), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Natália Kovalkovičová, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

A novel fluorescence sensor for milk clotting enzyme chymosin using peptide as substrate and covalent organic framework nanosheet as fluorescence quencher

Food Science and Human Wellness
Chymosin is one of the critical enzymes in cheese making. Herein, we proposed a novel fluorometric assay for chymosin determination. Firstly, covalent organic frameworks (COF) were synthesized and exfoliated to 2-dimensional COF nanosheets (COF NS) by ...
Xiaokang Lu, Tianle Qi, Linjiang Guo, Lin Xiao, Hanbin Xu, Guobao Ning, Hui Zhao, Canpeng Li   +7 more
doaj   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Physico-chemical studies on the enzymatic coagulation of milk

CHIMIA, 1975
In a recent publication that appeared in this review Alais outlined our present knowledge of κ- and whole casein, of chymosin and other coagulating enzymes. He also described the action of chymosin (rennin) on the casein.
B. Tarodo de la Fuente, C. Alais
doaj   +1 more source

Bovine Milk–Derived Extracellular Vesicles as Emerging Drug Delivery Platforms: Current Advances, Applications and Challenges

Journal of Extracellular Biology, Volume 5, Issue 7, July 2026.
ABSTRACT Extracellular vesicles (EVs) are nanosized lipid bilayer particles naturally secreted by cells, mediating intercellular communication and transporting diverse bioactive molecules. Among alternative EV sources, bovine milk‐derived EVs (BMEVs) have emerged as promising platforms for drug delivery due to their accessibility, scalability ...
Martina Brattini, Michelle D'Urso, Sofia Mariotto, Elena Butturini   +3 more
wiley   +1 more source

Stereoselective bioreduction of someMannich bases

Orbital: The Electronic Journal of Chemistry, 2012
The chemic reaction that happen on the live organism (plants, superior animals and microorganisms) produce various chiral substances such as pheromones, antibiotics and others.
Bruna S. D. R. Aranha, Nelson L.C. Domingues, Andrelson W. Rinaldi   +2 more
doaj   +1 more source

Milk‐Clotting Protease From Bacillus stercoris NCCP‐3139: A Potential Microbial Rennet for Cheese Production

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
A milk‐clotting protease from Bacillus stercoris NCCP‐3139 was isolated from soil and purified via ammonium sulfate precipitation and sequential chromatographic techniques, yielding a homogeneous enzyme confirmed by SDS–PAGE. The protease exhibited high catalytic selectivity, with a marked increase in milk‐clotting‐to‐proteolytic activity ratio (50–550)
Muhammad Sibtain, Ashraf Ahmed Qurtam, Sadaf Javaria, Ghulam Murtaza, Mohammed Al‐zharani, Noor‐ul Ain, Sadia Chaman, Fahd A. Nasr, Ali Zaman   +8 more
wiley   +1 more source

Safety evaluation of the food enzyme containing chymosin and pepsin from the abomasum of suckling lambs and goats

EFSA Journal, 2021
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin (EC 3.4.23.1) is derived from the abomasum of suckling lambs and goats by Caporal Enzymes, S.L. 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), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Andrew Chesson   +22 more
doaj   +1 more source