Results 111 to 120 of about 4,937 (237)
EFSA JournalThe food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non‐genetically modified Rhizomucor miehei strain M19‐21 by Meito Sangyo Co., Ltd. The native enzyme can be chemically modified to produce a more thermolabile form.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +23 more
doaj +1 more source
ENHANCED METHOD FOR AMPLIFYING ANTIMICROBIAL ACTIVITY OF LACTOPEROXIDASE SYSTEM IN MILK AND DERIVED PRODUCTS BY CARROT EXTRACT AND BETA CAROTENE [PDF]
, 2014 OSCN– has been known and well documented as natural antimicrobial agent generated from the lactoperoxidase system (LPOS) but the antimicrobial activity exerted from this system is too low for certain food such as milk ...
AL-BAARRI, Ahmad N, LEGOWO, Anang M
core
Revista Facultad de Ingeniería Universidad de Antioquia, 2008 Se estudió la cinética de producción de biomasa y de renina a partir del moho Mucor miehei, utilizando medios de cultivo con sustratos alternativos como fuente de carbono y de nitrógeno, que favorecieran la actividad enzimática.
Adriana Osorio +2 more
doaj
Mljekarstvo, 2016 The present paper is focused on the physicochemical and sensory parameters of low-fat white brined cheese-like product obtained from the substitution of milk fat by milk-olive oil emulsion, in comparison with full and low-fat control cheeses.
Imène Felfoul +4 more
doaj +1 more source
Kesinai (Streblus Asper) Protease as a Potential Milk Coagulating Enzyme [PDF]
, 2000 Leaf extract of plant kesinai (Streblus asper) contains a milk coagulating protease, which could be a potential rennet substitute. However, its potential has not been investigated and the protease has not been purified and characterised.
Ahmed Idris, Yousif Mohamed
core
International Journal of Microbiology, 2017 The present study evaluated the microbiological and sanitary quality of curd cheese sold on the beaches of the Itaparica Island, Brazil, and verified whether a correlation exists between the commercialization conditions and the microbiological data.
Tamiles Barreto de Deus +5 more
doaj +1 more source
Model System for the Production of Enzyme Modified Cheese (EMC) Flavours. [PDF]
, 2002 End of Project ReportNatural cheese flavour ingredients, in the form of enzyme modified cheeses (EMCs), are widely used in the convenience food industry and can provide high volume added opportunities for the cheese industry.
Beresford, Tom +3 more
core
Associations between Milk Coagulation Properties and Microbiological Quality in Sheep Bulk Tank Milk
FoodsThis study conducted a seasonal analysis of bulk tank milk from 77 sheep farms to establish relationships between the concentration of major microbial groups and milk coagulation properties.
Ramón Arias +7 more
doaj +1 more source
Texture and sensory changes of a fresh ewe's cheese packed under different modified atmospheres [PDF]
, 2009 Shelf-life extension of fresh ewe's milk cheese packaged with three different MAP conditions was studied. Fresh cheeses were stored in barrier trays, hermetically sealed with a barrier to gas and water film.
Del Caro, Alessandra +5 more
core
Mutagenesis by UV and Nitrous Acid for increase of rennet production in Rhizomucor miehei
Biological Journal of Microorganism, 2014 Introduction : In this study, Mutation and Selection technique was used to increase production of Rennet (milk clotting enzyme) in Rhizomucor miehei. Mutation and Selection is a technique for microbial strain improvement in which, mutation is induced on ...
Naser Tajik +3 more
doaj