Plant Milk-Clotting Enzymes for Cheesemaking [PDF]
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
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Tobacco BY2 cells expressing recombinant cardosin B as an alternative for production of active milk clotting enzymes [PDF]
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
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Comparative biochemical properties of recombinant goat and calf chymosins and their implications in dairy processing [PDF]
Scientific ReportsThe 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 +3 more
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PROTEOLYTIC ACTIVITY OF MILK-CLOTTING ENZYMES OF DIFFERENT ORIGIN [PDF]
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
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Cell immobilization for enhanced milk clotting enzyme production from Bacillus amyloliquefacien and cheese quality [PDF]
Microbial Cell FactoriesBackground 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 +4 more
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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
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A Novel Chymotrypsin-like Protease from Trichoderma koningii FFT13 with Efficient Milk-Clotting Activity [PDF]
FoodsProteases, enzymes that catalyze the hydrolysis of peptide bonds in peptides and proteins, have widespread industrial applications, particularly in milk coagulation for cheese production.
Jéssica Alves Nunes +6 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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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
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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
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