Effect of high-pressure treatment on denaturation of bovine β-lactoglobulin and α-lactalbumin [PDF]
, 2012 The effect of high-pressure treatment on denaturation of b-lactoglobulin and a-lactalbumin in skimmed milk, whey, and phosphate buffer was studied over a pressure range of 450–700 MPa at 20 C. The degree of protein denaturation was measured by the loss
Calvo, Miguel +4 more
core
The catalytic and kinetic characterization of Bacillus subtilis MK775302 milk clotting enzyme: comparison with calf rennet as a coagulant in white soft cheese manufacture. [PDF]
J Genet Eng Biotechnol, 2023 Wehaidy HR +5 more
europepmc +1 more source
Biochemical Properties of a Promising Milk-Clotting Enzyme, Moose (Alces alces) Recombinant Chymosin. [PDF]
Foods, 2023 Balabova DV +12 more
europepmc +1 more source
Cocaprins, β-Trefoil Fold Inhibitors of Cysteine and Aspartic Proteases from Coprinopsis cinerea. [PDF]
Int J Mol Sci, 2022 Renko M +8 more
europepmc +1 more source
Determining the Influence of the Extracellular Proteinase from \u3cem\u3eBrevibacterium linens\u3c/em\u3e on the Metabolism of \u3cem\u3eLactococcus lactis\u3c/em\u3e spp. \u3cem\u3elactis\u3c/em\u3e Using Functional Genomics [PDF]
, 2003 Since the catabolism of amino acids in cheese results in the formation of most volatile flavor compounds, a proper intracellular pool of amino acids must be established in order to produce a desirable flavor production in cheese.
Xie, Yi
core +1 more source
Oilseed Extracts from Local Markets as Promising Coagulant Agents for Milk from Various Mammalian Species. [PDF]
Foods, 2022 Liburdi K, Cucci S, Esti M.
europepmc +1 more source
Survival of Porcine Pepsin During Cheddar Cheese Making and Its Effect on Casein During Cheese Ripening [PDF]
, 1984 A modification of a linear diffusion test for measuring milk clotting enzymes at concentrations of 1 x 10^-4 to 1 x 10^-1 chymosin units/ ml was developed to permit quantitative assay of porcine pepsin in Cheddar cheese with a standard deviation of 6 ...
Majeed, Gheyath H.
core +1 more source
EVALUACIÓN DE USO DE PROTEASAS DE ESTÓMAGOS DE CONEJO EN LAS CARACTERÍSTICAS FISICOQUÍMICAS, MICROBIOLÓGICAS Y SENSORIALES DE QUESO FRESCOS Y MADURADOS [PDF]
, 2015 Debido al incremento en la producción mundial de queso el suministro de cuajo ha disminuido a causa de la limitada disponibilidad de estómagos de becerros lo que ha hecho necesaria la búsqueda de sustitutos (coagulantes lácteos de origen vegetal ...
Dobler López, José
core
An Easy and Cheap Kiwi-Based Preparation as Vegetable Milk Coagulant: Preliminary Study at the Laboratory Scale. [PDF]
Foods, 2022 Nicosia FD +7 more
europepmc +1 more source
Functional characterization of prokaryotic dark matter: the road so far and what lies ahead. [PDF]
Curr Res Microb Sci, 2022 Escudeiro P, Henry CS, Dias RPM.
europepmc +1 more source