Results 131 to 140 of about 1,409 (171)
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Toxicity studies on a microbial rennet
Food and Cosmetics Toxicology, 1972Abstract A 90-day toxicity study was carried out with a microbial rennet, derived from Mucor pusillus Lindt. This material was incorporated in the diet at dose levels of 1250 and 12,500 ppm. Compared with controls given the basic diet alone, food intake and growth were increased, but no effect on feed efficiency was found.
M J, van Logten +3 more
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Effect of microbial rennets on meat protein fractions
Journal of Agricultural and Food Chemistry, 1986Analyse des produits d'incubation de protease de Mucor miehei ou Endothia parasitica avec des fractions myofibrillaires, sarcoplasmiques ou de tissu conjonctif extraites de viande de boeuf. Les resultats montrent que l'utilisation des proteases de M.
Anne L. Cronlund, John H. Woychik
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Journal of Dairy Research, 2020
AbstractWe evaluated the effects of fermentation time and acid casein content on the microbial rennet obtained by solid-state fermentation using wheat bran as the carbon source. The experiments used two fermentation times (72 and 96 h), while acid casein content was 1.5, 2.0, 2.5, and 3.0 g.
Héctor A, Fileto-Pérez +6 more
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AbstractWe evaluated the effects of fermentation time and acid casein content on the microbial rennet obtained by solid-state fermentation using wheat bran as the carbon source. The experiments used two fermentation times (72 and 96 h), while acid casein content was 1.5, 2.0, 2.5, and 3.0 g.
Héctor A, Fileto-Pérez +6 more
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Journal of Food Science, 2014
Abstract Miniature Cheddar‐type cheeses were produced using microbial rennet from Bacillus amyloliquefaciens (milk‐clotting enzyme [MCE]) or calf rennet (CAR). With the exception of pH, there were no significant differences in gross composition between MCE‐cheese (MCE‐C) and
Zhigang, An +4 more
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Abstract Miniature Cheddar‐type cheeses were produced using microbial rennet from Bacillus amyloliquefaciens (milk‐clotting enzyme [MCE]) or calf rennet (CAR). With the exception of pH, there were no significant differences in gross composition between MCE‐cheese (MCE‐C) and
Zhigang, An +4 more
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International Journal of Dairy Technology, 2020
The aim of this study was to evaluate the consumer acceptance and preference of a novel cheese coagulated with vegetal rennet and microbial transglutaminase (V + TG) as an alternative for lacto‐vegetarian consumers. The evolution of the sensory and instrumental parameters throughout the storage time was studied.
Belén García‐Gómez +4 more
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The aim of this study was to evaluate the consumer acceptance and preference of a novel cheese coagulated with vegetal rennet and microbial transglutaminase (V + TG) as an alternative for lacto‐vegetarian consumers. The evolution of the sensory and instrumental parameters throughout the storage time was studied.
Belén García‐Gómez +4 more
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Microbial Production of Recombinant Rennet
2018Rennet, traditionally obtained from calves, is non-vegeterian and unethical due to the slaughter of unweaned animals. Chymosin is highly specific to the Phe105-Met106 bond of κ-casein and has low proteolytic activity. Microbial aspartic proteases can partly replace chymosin. However, recombinant DNA technology has allowed chymosin itself to be produced
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Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor miehei
Journal of Food Science, 1999ABSTRACT Production of microbial rennet, a milk clotting enzyme, from a commercial strain of Mucor miehei (NRRL 3420) was investigated in a continuously fed fermenter system for prolonged periods.
S. Seker, H. Beyenal, A. Tanyolaç
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2021
Pıhtılaştırıcı enzimler, gerek olgunlaşmış gerekse de olgunlaşmamış peynirler olsun çoğu peynir üretimleri için bir gerekliliktir. Peynir üretiminde kullanılan enzimler aynı zamanda pıhtılaştırıcı maya, rennet ve proteaz olarak da isimlendirilmektedir.
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Pıhtılaştırıcı enzimler, gerek olgunlaşmış gerekse de olgunlaşmamış peynirler olsun çoğu peynir üretimleri için bir gerekliliktir. Peynir üretiminde kullanılan enzimler aynı zamanda pıhtılaştırıcı maya, rennet ve proteaz olarak da isimlendirilmektedir.
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[Occupational allergies against pepsin, chymosin and microbial rennet].
Pneumologie (Stuttgart, Germany), 2013Rennet is a mixture of the proteolytic enzymes pepsin and chymosin (rennin), which is usually obtained from the fourth stomach of young ruminants. While pepsin is also used in the pharmaceutical industry, both enzymes (pepsin and chymosin) are used for the coagulation of milk protein in the manufacture of cheese.
V, van Kampen +3 more
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Food Chemistry, 1995
The organoleptic characteristics of cheese made from various cows and soya milk blends are directly related to the proportion of soya milk in the blend. The sensory attributes of cheese samples made from cows milk, using calf rennet, did not differ significantly from those of cows milk cheese made with microbial rennet.
Meenakshi Rani, N.S. Verma
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The organoleptic characteristics of cheese made from various cows and soya milk blends are directly related to the proportion of soya milk in the blend. The sensory attributes of cheese samples made from cows milk, using calf rennet, did not differ significantly from those of cows milk cheese made with microbial rennet.
Meenakshi Rani, N.S. Verma
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