Results 41 to 50 of about 2,622 (191)
Influence of pH on retention of camel chymosin in curd
, 2014 Retained coagulant in cheese initiates casein breakdown and influences cheese structure and flavour formation. This study investigated the influence of milk pH on retention of camel chymosin in curd and compared it with bovine chymosin.
Ardö, Ylva Margareta +2 more
core +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
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 +3 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 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 +2 more
doaj +1 more source
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) +22 more
doaj +1 more source
Journal of New Results in Science, 2012 Chymosin is a very important industrial enzyme that commonly used in cheese manufacture. Bovine chymosin is an aspartic protease which is extracted from abomasum of suckling calves.
İsa Gokce, Yakup Ulusu
doaj
Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.The retention of lactoferrin lactoperoxidase, and lysozyme in milk concentrated by ultrafiltration (UF) before cheesemaking and on cheese properties was studied. Cheese made with concentrated milk retained 17% more LF than the control. No effect on cheese properties was observed. UF could be an additional tool to enhance cheese bioactivity.
Marie‐Claude Gentès +3 more
wiley +1 more source
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 +3 more
wiley +1 more source