Results 11 to 20 of about 6,179,746 (234)

Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]

, 2010
This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core   +7 more sources

Improving the Efficiency of the Traditional Method of Camel Chymosin Extraction Using Ultrasound and a Freeze-Drying Process [PDF]

Journal of Food and Dairy Sciences, 2022
Many problems are associated with the traditional extracting methods of camel chymosin; they are costly, time-consuming, and have low concentrations of chymosin.
El-sayed Abdeen, A. H. Ibrahim
doaj   +1 more source

Optimization of protease production from Rhizomucor miehei Rm4 isolate under solid-state fermentation

Journal of Genetic Engineering and Biotechnology, 2022
Background Protease is one of the most important industrial enzymes. The importance of protease bioproduction comes from meeting the increasing demand for this enzyme especially in the cheese industry.
Houthail Alahmad Aljammas, Sabah Yazji, Abdulhakim Azizieh   +2 more
doaj   +1 more source

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   +1 more source

Clotting and Proteolytic Activity of Freeze-Dried Crude Extracts Obtained from Wild Thistles Cynara humilis L. and Onopordum platylepis Murb.

Foods, 2023
The rising interest in finding alternatives to animal rennet in cheese production has led to studying the technological feasibility of using and exploiting new species of herbaceous plants.
Cindy Bande-De León, Laura Buendía-Moreno, Adela Abellán, Pamela Manzi, Bouthaina Al Mohandes Dridi, Ismahen Essaidi, Lucia Aquilanti, Luis Tejada   +7 more
doaj   +1 more source

Biochemical Properties of a Promising Milk-Clotting Enzyme, Moose (Alces alces) Recombinant Chymosin

Foods, 2023
Moose (Alces alces) recombinant chymosin with a milk-clotting activity of 86 AU/mL was synthesized in the Kluyveromyces lactis expression system.
Dina V. Balabova, Ekaterina A. Belash, Svetlana V. Belenkaya, Dmitry N. Shcherbakov, Alexander N. Belov, Anatoly D. Koval, Anna V. Mironova, Alexander A. Bondar, Ekaterina A. Volosnikova, Sergey G. Arkhipov, Olga O. Sokolova, Varvara Y. Chirkova, Vadim V. Elchaninov   +12 more
doaj   +1 more source

OPTIMIZATION OF UTILIZATION OF CALF RENNET AND ADULT BOVINE RENNET MIXTURES IN DOMIATI CHEESE MAKING [PDF]

Journal of Food and Dairy Sciences, 2012
 Calf rennet has been used in Domiati cheese making for long times. Calf rennet is traditionally obtained from slaughtered calves. However, due to shortage of meat, calves were recommended to be fattened for two years. This cause a sharp decrease of calf
Dina Amer, Samar Aly, M. Salam, M. El-Hawary   +3 more
doaj   +1 more source

Milk-clotting proteases from Pleurotus albidus: an innovative alternative for the production of Minas frescal cheese

Acta Scientiarum: Biological Sciences, 2021
Pleurotus albidus, a naturally growing species in the Amazon region, has been considered a promising source of milk-clotting proteases. The production of such enzymes using lignocellulosic residues is a sustainable alternative to replace mammalian ...
Salomão Rocha Martim, Larissa Svetlana Cavalcante Silva, Mircella Marialva Alecrim, Lorisa Simas Teixeira, Maria Francisca Simas Teixeira   +4 more
doaj   +1 more source

Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks

Foods, 2017
In this study, the potential use of Moringa oleifera as a clotting agent of different types of milk (whole, skim, and soy milk) was investigated. M. oleifera seed extract showed high milk-clotting activity followed by flower extract.
María Alejandra Sánchez-Muñoz, Mónica Andrea Valdez-Solana, Claudia Avitia-Domínguez, Patricia Ramírez-Baca, María Guadalupe Candelas-Cadillo, Miguel Aguilera-Ortíz, Jorge Armando Meza-Velázquez, Alfredo Téllez-Valencia, Erick Sierra-Campos   +8 more
doaj   +1 more source

Tobacco BY2 cells expressing recombinant cardosin B as an alternative for production of active milk clotting enzymes

Scientific Reports, 2021
Cynara cardunculus L. or cardoon is a plant that is used as a source of milk clotting enzymes during traditional cheese manufacturing. This clotting activity is due to aspartic proteases (APs) found in the cardoon flower, named cyprosins and cardosins ...
André Folgado, Rita Abranches
doaj   +1 more source