Factors Affecting the Growth and Production of Milk-Clotting Enzyme by Amylomyces rouxii in Rice Liquid Medium [PDF]
Food Technology and Biotechnology, 2005 Amylomyces rouxii is one of the main fungi usually coexisting with yeasts in Chinese yeast ball, the starter of chiu-niang, a traditional Chinese fermented product from rice.
Pei-Jing Yu, Cheng-Chun Chou
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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
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STUDIES ON ENZYMATIC AND COAGULATING PROPERTIES OF JIBEN (Solanum dubium) SEED EXTRACTS [PDF]
Journal of Food and Dairy Sciences, 2007 Studies were carried out to determine the coagulating properties of Jiben (Solanum dubium) seed extracts. In this study Jiben seeds were extracted with both water and citrate phosphate buffer.
I. Jideani, M. Abubakar, M. Talib
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UTILIZATION OF SALT WHEY FROM EGYPTIAN RAS (CEPHALOTYRE) CHEESE IN MICROBIAL MILK CLOTTING ENZYMES PRODUCTION [PDF]
Journal of Food and Dairy Sciences, 2012 Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. Mucor pusillus QM 436 was identified to produce the highest milk-clotting activity during screening of 19 fungal strains.
Azza Ismail +4 more
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A new milk-clotting enzyme from noni seeds (Morinda citrifolia L) [PDF]
Hoehnea, 2022 Proteases are a group of enzymes that catalyze several essential reactions. They are found in all living organisms and in plants has received more attention because of their potential involvement in various industrial processes.
Julyanne Dantas de Oliveira +1 more
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Constitutive expression of Camelus bactrianus prochymosin B in Pichia pastoris
Heliyon, 2021 Camel chymosin can be efficiently employed to produce cheese. Traditionally the rennet enzyme produced by the glands of the fourth stomach of ruminant animals (abomassum) is used in cheese making.
Zhiger Akishev +5 more
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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
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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 +2 more
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POTENTIALITIES OF SOME OILSEED PROTEIN PRODUCTS AS NITROGEN SOURCES IN CULTURE MEDIA FOR THE PRODUCTION OF RENNIN-LIKE ENZYME FROM Rhizomucor pusillus 1653 [PDF]
Journal of Food and Dairy Sciences, 2000 A comparative study on different culture media for the production of a rennin-like enzyme from Rhizomucor pusillus 1653 was carried out for preparation of an economic medium to be used for production of rennin like enzyme from Rhizomucor pusillus 1653 ...
Fakhriya Taha, Suzanne Wagdy, M. Salem,
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High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development. [PDF]
PLoS ONE, 2015 This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine pepsin (proteolytic and milk-clotting activities), and the consequences of using the processed enzyme in milk coagulation and gel formation (rheological ...
Bruno Ricardo de Castro Leite Júnior +2 more
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