Results 51 to 60 of about 1,409 (171)

Safety evaluation of an extension of use of the food enzyme carboxypeptidase D from the genetically modified Aspergillus oryzae strain NZYM‐MK

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme carboxypeptidase D (EC 3.4.16.6) is produced with the genetically modified Aspergillus oryzae strain NZYM‐MK by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in five food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

Mljekarstvo, 2012
Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on the
Ufuk Eren-Vapur, Tulay Ozcan
doaj  

Exploring New Fruit- and Vegetable-Derived Rennet for Cheese Making

Applied Sciences
Cheese production is an ancient practice to preserve a perishable food, such as milk, for a long time. The first step of cheese processing involves the addition of rennet, which contains the enzymes necessary for the hydrolysis and coagulation of the ...
Severina Pacifico, Emilia Caputo, Simona Piccolella, Luigi Mandrich   +3 more
doaj   +1 more source

Safety evaluation of an extension of use of the food enzyme phospholipase A1 from the genetically modified Aspergillus niger strain NZYM‐FP

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme phospholipase A1 (phosphatidylcholine 1‐acylhydrolase, EC 3.1.1.32) is produced with the genetically modified Aspergillus niger strain NZYM‐FP by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in one food manufacturing process.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking—A review

Journal of Dairy Science
: There is a growing number of scientific reports on the production and extraction of new alternatives for milk-clotting enzymes (MCE), as a result of the growing demand for cheese and the limited availability of rennet.
Patryk Wiśniewski, Monika Małkowska-Kowalczyk, Adriana Łobacz, Anna Zadernowska, Justyna Żulewska   +4 more
doaj   +1 more source

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, Volume 2, Issue 2, Page 274-284, June 2026.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study

Foods
In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good ...
Barbara Sionek, Anna Okoń, Anna Łepecka, Dorota Zielińska, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Marcelina Karbowiak, Piotr Szymański, Zbigniew J. Dolatowski, Danuta Kołożyn-Krajewska   +11 more
doaj   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk

Foods, 2019
Making cheese from donkey milk is considered unfeasible, due to difficulties in coagulation and curd forming. Two recent studies have reported the protocols for making fresh cheese by using camel chymosin or calf rennet, but the chemical and sensory ...
Michele Faccia, Giuseppe Gambacorta, Giovanni Martemucci, Graziana Difonzo, Angela Gabriella D’Alessandro   +4 more
doaj   +1 more source