Results 191 to 200 of about 13,107 (228)

Milk-clotting activity of cucumisin, a plant serine protease from melon fruit

Applied Biochemistry and Biotechnology, 1996
Cucumisin (EC 3.4.21.25) isolated from prince melon fruit is a plant serine protease. Its milk-clotting activity was compared with plant cysteine proteases such as papain (EC 3.4.22.2) and ficain (EC 3.4.22.3). Cucumisin was more stable than papain under the condition of pH 7.1, 37 degrees C for 24 h.
Tetsuya Uchikoba, Makoto Kaneda, T Uchikoba   +2 more
exaly   +3 more sources

Influence of rennet milk-clotting activity on the proteolytic and sensory characteristics of an ovine cheese

Food Chemistry, 2001
Abstract Roncal cheese (regulated by an Apellation of Origin) is a traditional hard cheese manufactured from raw ewe's milk in the region of Navarre in Spain. Roncal cheeses, manufactured using two lamb rennets with different milk-clotting activity levels, were evaluated to compare their chemical, proteolytic, and sensory characteristics.
J M Izco, FRANCISCO C Ibanez, P Torre
exaly   +2 more sources

Measurement of milk clotting activity by rotational viscometry

Journal of Dairy Research, 2011
Standard method for the determination of the activity of milk coagulants is the rotating bottle method, where clotting time is defined as the time when visually observable flocculation starts. Aim of this study was to verify whether it is possible to determine milk clotting time by rotational viscometry.
Mandy, Jacob, Martin, Schmidt, Doris, Jaros, Harald, Rohm   +3 more
openaire   +2 more sources

Immunochemical, chromatographic, and milk-clotting activity measurements for quantification of milk-clotting enzymes in bovine rennets

Journal of Dairy Research, 1976
SummaryMonospecific rabbit antibodies were produced against bovine chymosin (rennin) and bovine pepsin A and used for quantitative measurements of these enzymes by rocket immunoelectrophoresis. Bovine pepsin B was identified and measured quantitatively in tandem crossed immunoelectrophoresis, using a polyspecific antibody preparation ...
G A, Rothe, N H, Axelsen, P, Johnk, B, Foltmann   +3 more
openaire   +2 more sources

Activity and Properties of the Penicillium citrinum Milk-clotting Enzyme

Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Zweite Naturwissenschaftliche Abteilung: Allgemeine, Landwirtschaftliche und Technische Mikrobiologie, 1974
Summary In the presence of substrate, the milk-clotting enzyme preparation of Penicillium citrinum showed a good stability against heat and p H changes. A linear relationship was observed between the amount of the enzyme and the reciprocal of clotting time. The rate of milk-clotting depended on a certain ratio between the enzyme and the substrate.
A F, Abdel-Fattah, N M, El-Hawwary
openaire   +2 more sources

Milk-clotting activity of proteinases produced by Rhizopus

Canadian Journal of Microbiology, 1969
Rhizopus oligosporus NRRL 3271 produces an enzyme having high milk-clotting activity. High yields of the enzyme were noted in the culture filtrates of milk, wheat flour, or wheat bran. The enzyme was stable at 40 °C, or below, but its activity was destroyed rapidly by heating at 60 °C.
H L, Wang, D I, Ruttle, C W, Hesseltine
openaire   +2 more sources

Proteolytic activities of some milk clotting enzymes on ovine casein

Food Chemistry, 2000
Proteolytic activity of some milk clotting enzymes (calf and lamb rennets, bovine chymosin and pepsin, and proteases from Rhizomucor miehei and Cryphonectria parasitica) on ovine whole casein was determined by urea-PAGE and RP-HPLC. Microbial enzymes were more proteolytic than animal enzymes when acting on ovine whole casein.
Antonio J. Trujillo, Buenaventura Guamis, José Laencina, Marı́a B. López   +3 more
openaire   +1 more source

Production of highly active fungal milk-clotting enzyme by solid-state fermentation

Preparative Biochemistry & Biotechnology, 2019
Cheese production is projected to reach 20 million metric tons by 2020, of which 33% is being produced using calf rennet (EC 3.4.23.4). There is shortage of calf rennet, and use of plant and microbial rennets, hydrolyze milk proteins non-specifically resulting in low curd yields.
Cirium V. Chinmayee, Cheral Vidya, Amsaraj Rani, Sridevi Annapurna Singh   +3 more
openaire   +2 more sources

Proteolytic and milk clotting activities in extracts obtained from the crustaceans Munida

Journal of Molecular Catalysis B: Enzymatic, 2003
Abstract In the present study, individuals of the crustaceans Munida have been investigated as a possible source of enzymes to be used in cheese making as an alternative to calf rennet. The crustaceans were blended and the extracts were filtered and tested for their proteolytic activity and milk clotting capability.
DAMBROSIO A, UNGARO N, ROSSANO, Rocco, RICCIO, Paolo   +3 more
openaire   +2 more sources

Milk-clotting activity of Withania coagulans hairy root extracts

Proceedings of Universities. Applied Chemistry and Biotechnology
This article presents data on the effect of fruit and hairy root extracts of Withania coagulans Dunal on the process of milk coagulation with a view to its potential application in cheese making. Cheese curd can be obtained by the action of milk-clotting enzymes on the protein fraction of milk.
E. V. Mikhaylova, I. M. Palkina, A. A. Slinkin   +2 more
openaire   +1 more source