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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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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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[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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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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Effect of animal and microbial rennet on proteolysis during ripening of White Brined Cheese
, 2012 ÖZCAN, TÜLAY, EREN VAPUR, UFUK
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Advances in research on calf rennet substitutes and their effects on cheese quality
Food Research International, 2021Yuanfeng Wu, Rongfa Guan, Yao Zhang
exaly