Results 51 to 60 of about 3,188 (202)

The influence of milk-clotting enzymes on the lipid composition and organoleptic properties of semi-matured cheeses

Biotecnología en el Sector Agropecuario y Agroindustrial, 2021
The milk-clotting enzymes used in the production of semi-matured and matured cheeses, can influence the metabolic processes that occur during maturation.
Angélica María García Torres, Karen Gineth Usgame Fagua, Carlos Iván Rojas Morales, Oscar Julio Medina Vargas   +3 more
doaj   +1 more source

Whey as an Environmental Issue and Its Possible Solutions: Its Utilization as Culture Medium to Produce L‐Threonine Through E. coli in a Bioreactor

Biochemistry Research International, Volume 2026, Issue 1, 2026.
Whey, a by‐product of the cheese manufacturing industry, represents one of the most abundant and polluting effluents in the global food industry. Despite traditionally being underutilized and often discarded, its rich nutrient profile, particularly protein and lactose, has increasingly sparked an interest in its value within biotechnological processes.
Sara Pineda Vélez, Yudy Natalia Cortés Velásquez, Claudia Patricia Sánchez Henao, Jhon Fredy Vélez Blandón, Rabindranath Paul   +4 more
wiley   +1 more source

Rheological Properties and Shelf Life of Soft Cheese Made from Camel Milk Using Camel Chymosin

Journal of Dairy & Veterinary Sciences, 2019
This study was aimed to investigate the shelf life and rheological properties of soft cheese made from camel milk using streptococcus thermophilus (ST1-12) starter culture and camel chymosin as coagulant; and stored at a temperature of 4±1°C and 18±1°C ...
S. Mohammed
semanticscholar   +1 more source

Risks for human health related to the presence of plant lectins in food

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Hanne Frøkiær, Bettina Grasl‐Kraupp, Patrick Mulder, Pierre Rougé, Heather Wallace, Marios Georgiadis, José Ángel Gómez Ruiz, Eirini Kouloura, Olaf Mosbach‐Schulz, Lydia Alarcón Asensio, Eleni Gkimprixi, Evangelia Ntzani   +30 more
wiley   +1 more source

Calf chymosin as a catalyst of peptide synthesis [PDF]

Biochemical Journal, 1992
Calf chymosin was shown to catalyse peptide synthesis optimally over the range pH 4-5, giving satisfactory yields of methyl esters or p-nitroanilides of benzyloxycarbonyl tetra- to hexa-peptides, provided that hydrophobic amino-acid residues form the new peptide bonds.
openaire   +2 more sources

Bioinformatics Aided Elucidation of Functional and Structural Attributes of Bubalus Arnee Bubalis (BAB) Prochymosin

Food Bioengineering, Volume 4, Issue 4, Page 416-427, December 2025.
Bioinformatics workflow for structural and functional characterization of Bubalus arnee bubalis prochymosin ABSTRACT The aspartic protease prochymosin, found in the abomasum of Bubalus arnee bubalis (BAB), is pivotal in κ‐casein cleavage at the Phe105‐Met106 site, facilitating milk coagulation and cheese production.
Raushan Kumar Jha, Prasun Choudhary, Adarsh Kumar Shukla, Surbhi Panwar, Ashwani Kumar   +4 more
wiley   +1 more source

The primary structure of calf chymosin.

Journal of Biological Chemistry, 1979
The complete amino acid sequence of calf chymosin (rennin) (EC 3.4.23.4) has been determined. The sequence consists of a single peptide chain of 323 amino acid residues. The primary structure of the precursor part of calf prochymosin was published previously (Pedersen, V.B., and Foltmann, B. (1975) Eur. J. Biochem.
B, Foltmann, V B, Pedersen, D, Kauffman, G, Wybrandt   +3 more
openaire   +2 more sources

Date Palm and Camel Milk as Sustainable and Resilient Food Sources to Fulfill the UN's SDGs (Goals 2 and 12): A Review

Journal of Sustainable Agriculture and Environment, Volume 4, Issue 4, December 2025.
ABSTRACT An increasing global population and harsh climate conditions are challenging most crops and contribute to threats of food insecurity. It is crucial to identify food sources that are sustainable and resilient. This review aims to provide insights into how date palm and camels can act as two major resilient and sustainable food sources to meet ...
Nilushni Sivapragasam, Kehinde Ganiyat Lawal, Raouf Aslam, Meththa Ranasinghe, Ume Roobab, Balan Sundarakani, Sajid Maqsood   +6 more
wiley   +1 more source

RecombinantLactococcus lactisfails to secrete bovine chymosine [PDF]

Bioengineered, 2014
Bovine chymosin is an important milk-clotting agent used in the manufacturing of cheeses. Currently, the production of recombinant proteins by genetically modified organisms is widespread, leading to greatly reduced costs. Lactococcus (L.) lactis, the model lactic acid bacterium, was considered a good candidate for heterologous chymosin production for ...
Diniz Luerce, Tessália, Santiago Pacheco Azevedo, Marcela, Leblanc, Jean Guy Joseph, Azevedo, Vasco, Miyoshi, Anderson, Santos Pontes, Daniela   +5 more
openaire   +3 more sources

Safety of Rhizomucor pusillus biomass powder as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Journal, Volume 23, Issue 12, December 2025.
Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of the Rhizomucor pusillus biomass powder as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is a filamentous fungus biomass powder. The novel food is intended for use
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Montaña Cámara, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, Ángeles Jos, Alexandre Maciuk, Inge Mangelsdorf, Breige Mcnulty, Androniki Naska, Kristina Pentieva, Alfonso Siani, Frank Thies, Margarita Aguilera‐Gómez, Thomas Frenzel, Marina Heinonen, Harry J. McArdle, Monika Neuhäuser‐Berthold, Peter Moldeus, Carmen Peláez, Morten Poulsen, Miguel Prieto Maradona, Josef Rudolf Schlatter, Henk van Loveren, Ermolaos Ververis, Gabriela Precup, Karen Ildico Hirsch‐Ernst   +29 more
wiley   +1 more source