Results 41 to 50 of about 1,413 (169)

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

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, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

Analytical Ultracentrifugation in Aotearoa: A Brief History of the Technique and its Place Among Other Tools Used to Investigate Biomolecular Interactions

Journal of the Royal Society of New Zealand, Volume 56, Issue 4, August 2026.
Analytical ultracentrifugation (AUC) is a powerful and versatile tool for studying biomolecular interactions. The purpose of this commentary is to provide foundational knowledge of the technique and its uses through the presentation of two case studies in which AUC provides key data to answer research questions.
Liam S. Turk, Zachary D. Tillett, Rebecca E. McKenzie, Sarah L. Draper, Gavin F. Painter, Renwick C. J. Dobson   +5 more
wiley   +1 more source

Codon Optimization and Cloning of Bovine Chymosin Gene into pTOLT Expression Plasmid of Escherichia coli

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  

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

Ultrafiltration of Milk: Effect on Lactoferrin, Lysozyme, and Lactoperoxidase Activity During Cheddar Cheese Ripening

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, Francis Quesnel, Rachel Langlois‐Deshaies, Annie Caron   +3 more
wiley   +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

Bacteriophages in whey powder processing: Sources of contamination and control strategies

International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.
This review examines the challenges bacteriophages pose to dairy powder production and evaluates traditional and innovative strategies to control them, emphasising the need for integrated, ongoing management to maintain efficient and high‐quality cheese and whey manufacture.
Essam Hebishy, Nivedita Datta, Jennifer Mahony, Oktay Yerlikaya, Asli Akpinar, Derya Saygili   +5 more
wiley   +1 more source

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 24: Suitability of taxonomic units notified to EFSA until March 2026

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The Qualified Presumption of Safety (QPS) process was developed to provide a harmonised safety assessment approach to support EFSA Scientific Panels and Units. The QPS approach assesses the taxonomic identity, body of knowledge and safety of microorganisms intentionally added to the food and feed chain.
EFSA Panel on Biological Hazards (BIOHAZ), Ana Allende, Avelino Alvarez‐Ordóñez, Valeria Bortolaia, Sara Bover‐Cid, Alessandra De Cesare, Wietske Dohmen, Laurent Guillier, Liesbeth Jacxsens, Maarten Nauta, Lapo Mughini‐Gras, Jakob Ottoson, Luisa Peixe, Fernando Perez‐Rodriguez, Panagiotis Skandamis, Elisabetta Suffredini, Marianne Chemaly, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Ingvar Sundh, Fulvio Barizzone, Marta Bisaschi, Sandra Correia, Lieve Herman   +26 more
wiley   +1 more source

Safety evaluation of a food enzyme containing chymosin, pepsin and gastricsin from the abomasum of suckling goats

EFSA Journal, 2022
The food enzyme containing chymosin (EC 3.4.23.4), pepsin (EC 3.4.23.1) and gastricsin (EC 3.4.23.3) is prepared from the abomasum of suckling goats by Consejo Regulador de la Denominación de Origen Queso Palmero and Consejo Regulador de la Denominación ...
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

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