Results 1 to 10 of about 13,033 (154)

High Milk-Clotting Activity Expressed by the Newly Isolated Paenibacillus spp. Strain BD3526 [PDF]

Molecules, 2016
Paenibacillus spp. BD3526, a bacterium exhibiting a protein hydrolysis circle surrounded with an obvious precipitation zone on skim milk agar, was isolated from raw yak (Bos grunniens) milk collected in Tibet, China.
Feng Hang, Peiyi Liu, Qinbo Wang, Jin Han, Zhengjun Wu, Caixia Gao, Zhenmin Liu, Hao Zhang, Wei Chen   +8 more
doaj   +7 more sources

Obtaining of Recombinant Camel Chymosin and Testing Its Milk-Clotting Activity on Cow’s, Goat’s, Ewes’, Camel’s and Mare’s Milk [PDF]

Biology, 2022
In the cheese-making industry, commonly chymosin is used as the main milk-clotting enzyme. Bactrian camel (Camelus bactrianus) chymosin (BacChym) has a milk-clotting activity higher than that of calf chymosin for cow’s, goat’s, ewes’, mare’s and camel’s ...
Zhiger Akishev, Saniya Aktayeva, Assel Kiribayeva, Aliya Abdullayeva, Kairat Baltin, Arman Mussakhmetov, Annelya Tursunbekova, Yerlan Ramankulov, Bekbolat Khassenov   +8 more
doaj   +2 more sources

PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN

Пищевые системы, 2022
The ratio of the milk-clotting activity (MCA) and proteolytic activity (PA) was compared for milk-clotting enzyme preparations (MEP) based on recombinant chymosin, chymosin of animal origin and microbial origin.
D. S. Myagkonosov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova   +3 more
doaj   +2 more sources

Comparative biochemical properties of recombinant goat and calf chymosins and their implications in dairy processing [PDF]

Scientific Reports
The nutritional and functional properties of goat milk are well-established. However, the use of camel and calf-derived chymosins during cheese making from goat milk results in relatively low productivity.
Zhiger Akishev, Madina Auyez, Annelya Tursunbekova, Bekbolat Khassenov   +3 more
doaj   +2 more sources

MILK-COAGULATION AND PROTEOLYTIC ACTIVITY OF «GLYECK» — CARPATHIAN ENZYME PREPARATION [PDF]

Biotechnologia Acta, 2015
The purpose of this work was to study milk-clotting and proteolytic properties of preparation «Glyeck». Using Soxhlet method we showed that the preparation possesses a high milk-clotting activity, and this activity doesn't change a lot during the storing
A.V. Iukalo
doaj   +3 more sources

Caseinolytic and milk-clotting activities from Moringa oleifera flowers

Food Chemistry, 2012
This work reports the detection and characterization of caseinolytic and milk-clotting activities from Moringa oleifera flowers. Proteins extracted from flowers were precipitated with 60% ammonium sulphate. Caseinolytic activity of the precipitated protein fraction (PP) was assessed using azocasein, as well as α(s)-, β- and κ-caseins as substrates ...
Emmanuel Viana Pontual, Ranilson S Bezerra, Luana Cassandra Breitenbach Barroso Coelho   +2 more
exaly   +3 more sources

Cell immobilization for enhanced milk clotting enzyme production from Bacillus amyloliquefacien and cheese quality [PDF]

Microbial Cell Factories
Background Milk clotting enzymes, essential for milk coagulation in cheese production, are obtained from the stomach of young ruminants, an expensive and limited source. This study was accomplished by finding a suitable alternative.
Eman A. Karam, Mohamed E. Hassan, Nouran A. Elattal, Amany L. Kansoh, Mona A. Esawy   +4 more
doaj   +2 more sources

A comparison study on the cow and mare milk-clotting activity of Withania coagulans [PDF]

The Iranian Journal of Veterinary Science and Technology, 2019
The limitations of rennin application in cheese crafting usually urge the discovery of novel proteases. The Withania coagulans fruits are well-known for their caseinolytic activity in cheese production.
Hadi Ebrahimnejad, Fateme Hekmatynia, Shirin Mansouri   +2 more
doaj   +2 more sources

Plant Milk-Clotting Enzymes for Cheesemaking

Foods, 2022
The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking.
Fabrizio Domenico Nicosia, Ivana Puglisi, Alessandra Pino, Cinzia Caggia, Cinzia Lucia Randazzo   +4 more
doaj   +3 more sources

Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruits

LWT - Food Science and Technology, 2010
A new enzyme preparation (hieronymain), obtained from unripe fruits of Bromelia hieronymi Mez (Bromeliaceae), was assayed for its ability to clot milk and hydrolyze bovine casein and milk whey proteins. Caseinolytic activity at 30 °C and pH 6.5 (milk clotting conditions) was 3.3 Ucas/mL and milk clotting activity was 40 ± 0.2 IMCU/mL.
Laura M I Lopez, Nestor O Caffini
exaly   +2 more sources