Results 61 to 70 of about 3,188 (202)

MILK-COAGULATION AND PROTEOLYTIC ACTIVITY OF «GLYECK» — CARPATHIAN ENZYME PREPARATION [PDF]

Biotechnologia Acta, 2015
The purpose of this work was to study milk-clotting and proteolytic properties of preparation «Glyeck». Using Soxhlet method we showed that the preparation possesses a high milk-clotting activity, and this activity doesn't change a lot during the storing
A.V. Iukalo
doaj   +1 more source

Risk of infection of dairy cattle in the EU with highly pathogenic avian influenza virus affecting dairy cows in the United States of America (H5N1, Eurasian lineage goose/Guangdong clade 2.3.4.4b. genotype B3.13)

EFSA Journal, Volume 23, Issue 12, December 2025.
Abstract This opinion assesses the risk of avian influenza H5N1 B3.13 genotype virus infection in EU dairy cattle. Introduction of the virus into EU dairy cattle, poultry or wild birds via trade or migratory birds from the US is assessed as highly unlikely.
EFSA Panel on Animal Health and Welfare (AHAW), Julio Alvarez, Anette Ella Boklund, Sabine Dippel, Fernanda Dórea, Jordi Figuerola, Mette S. Herskin, Virginie Michel, Miguel Ángel Miranda Chueca, Eleonora Nannoni, Søren Saxmose Nielsen, Romolo Nonno, Anja B. Riber, Jan Arend Stegeman, Karl Ståhl, Hans‐Hermann Thulke, Frank Tuyttens, Christoph Winckler, Alessio Bortolami, Mariette Ducatez, Claire Guinat, Elsayed M. Abdelwhab, Laurent Guillier, Maarten Nauta, Photis Papademas, Elisabetta Suffredini, Winy Messens, Alessandro Broglia, Helene Jensen, Kamela Kryemadhi, Andrea Gervelmeyer   +30 more
wiley   +1 more source

An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT West African soft cheese (WASC) is widely consumed and nutritionally valuable across West Africa. It also sustains livelihoods, particularly among Fulani households, by providing regular income for women and strengthens household food security and autonomy. However, concerns persist about its safety and quality.
Mahounakpon Wilfried Tossou, Matthew Atongbiik Achaglinkame, Linda Dari, Carole Nadia Adjouavi Sossa‐Vihotogbé, Zsanett Bodor, Daniel Mörlein   +5 more
wiley   +1 more source

Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

Пищевые системы
The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant ...
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, G. B. Bukcharina   +3 more
doaj   +1 more source

Boosting Recombinant Bovine Chymosin in Komagataella phaffii via Fusion Protein and Constitutive Promoter Expression

Foods
Bovine chymosin is key for cheese production, yet its traditional sourcing is unsustainable. While microbial and plant-based alternatives exist, they often cause non-specific proteolysis, leading to bitter flavors in cheese.
Xinrun Ren, Xiaoyan Ning, Bo Liu, Xinxin Xu, Lina Men, Angie Deng, Yuhong Zhang, Zhiwei Zhang, Wei Zhang   +8 more
doaj   +1 more source

Casein phosphopeptides drastically increase the secretion of extracellular proteins in Aspergillus awamori. Proteomics studies reveal changes in the secretory pathway

Microbial Cell Factories, 2012
Background The secretion of heterologous animal proteins in filamentous fungi is usually limited by bottlenecks in the vesicle-mediated secretory pathway.
Kosalková Katarina, García-Estrada Carlos, Barreiro Carlos, Flórez Martha G, Jami Mohammad S, Paniagua Miguel A, Martín Juan F   +6 more
doaj   +1 more source

A novel approach to isolation of β-casein from micellar casein concentrate by cold microfiltration combined with chymosin treatment

International Dairy Journal, 2023
Jasper M. van der Schaaf, D. Goulding, Christophe Fuerer, J. O'Regan, J. O’Mahony, A. Kelly   +5 more
semanticscholar   +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

, 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),
Marije Akkerman, L. Kristensen, L. Jespersen, Mia Ryssel, A. Mackie, Nick Larsen, U. Andersen, M. K. Nørgaard, M. Løkke, J. Møller, L. A. Mielby, B. V. Andersen, U. Kidmose, M. Hammershøj   +13 more
semanticscholar   +1 more source

Biosynthesis of some Mannich bases

Orbital: The Electronic Journal of Chemistry, 2012
The Mannich reaction is extremely useful to form molecules that contain nitrogen groups. Currently, there is a great interest turned to this class of compounds due to its biological properties.
Bruna S. D. R. Aranha, Nelson Luis de Campos Domingues, Andrelson W. Rinaldi   +2 more
doaj   +1 more source

Hydrolysis of κ-casein in solution by chymosin, plasmin, trypsin and Lactobacillus -proteinases

Agricultural and Food Science, 1993
The aim of this study was to examine the enzymatic hydrolysis of κ-casein by isolating and identifying the released peptides. The enzymes employed in the study were chymosin, plasmin and trypsin, as well as a cell-free extract from three Lactobacillus ...
Anne Pihlanto-Leppälä, Eero Pahkala, Veijo Antila   +2 more
doaj   +2 more sources