Results 1 to 10 of about 125 (104)
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 +4 more
doaj +5 more sources
Milk-clotting Enzyme from Microorganisms [PDF]
Agricultural and Biological Chemistry, 1967 The milk-clotting activity of Mucor-rennin (Milk clotting enzyme of Mucor pusillus Lindt) was inhibited by reaction of diazo-l-H-tetrazole accompanied with increase of the value of the absorbance of biazo-histidine at 480 nm. The activity did not remain when the absorbance reached 50% of maximum value.
Juhyun Yu, Gakuzo Tamura, Kei Arima
+16 more sources
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 +4 more
doaj +3 more sources
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
doaj +1 more source
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 +3 more
doaj +1 more source
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 +4 more
doaj +1 more source
Enzymatic proteolysis during the conversion of milk into cheese
Пищевые системы, 2023 The transformation of milk into cheese occurs under the influence of many physicochemical, biochemical and microbiological processes, among which proteolysis plays a very important role.
O. V. Lepilkina, A. I. Grigorieva
doaj +1 more source
Milk-Clotting Enzymes From Microorganisms [PDF]
Applied Microbiology, 1964 A total of 230 cultures of fungi and 43 cultures of bacteria, isolated from such sources as soil, butter, and milk, were screened for their milk-clotting activity. The fungi were cultivated on semisolid media, and the bacteria were grown in milk media in shake culture.
R A, SRINIVASAN +5 more
openaire +2 more sources
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
doaj +1 more source
Screening for Milk-clotting Enzyme from Basidiomycetes [PDF]
Bioscience, Biotechnology, and Biochemistry, 1994 Screening tests for aspartic proteinases with milk-clotting activity were done on basidiomycetes. Crude enzymes from 6 strains had a high ratio of milk-clotting activity to caseinolytic activity. These enzymes showed acidic pH optimum for proteolytic activity and were inhibited considerably by pepstatin, a specific aspartic proteinase inhibitor.
Kobayashi, Hideyuki +5 more
openaire +1 more source