Results 11 to 20 of about 200 (179)
Biotecnología en el Sector Agropecuario y Agroindustrial, 2021 The milk-clotting enzymes used in the production of semi-matured and matured cheeses, can influence the metabolic processes that occur during maturation.
Angélica María García Torres +3 more
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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 +3 more
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THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES
Пищевые системы, 2020 The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied.
D. S. Myagkonosov +4 more
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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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The use of enzymes in the dairy industry: a condensed review
Revista do Instituto de Latícinios Cândido Tostes, 2019 The main aim of this paper is to show an overview of the technical aspects of enzymatic action in milk processing. Process indicator enzymes, just as alkaline phosphatase and lactoperoxidase, have widely been employed in dairy factories for thermal ...
Marciel Dela Justina +2 more
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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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Influence of different milk-clotting enzymes on the process of producing semihard cheeses
Пищевые системы, 2023 The effect of milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosins of 95%, “Bovine Pepsin” with a mass fraction of chymosin of 10%), as well as MCEs of microbial origin (Fromase 750 XLG) and recombinant origin ...
D. S. Myagkonosov +4 more
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Influence of different milk-clotting enzymes on the process of producing soft cheeses
Пищевые системы, 2021 The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated.
D. S. Myagkonosov +4 more
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EFFECT OF DIFFERENT CONCENTRATIONS OF JIBEN (Solanum dubium) SEED EXTRACTS ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTiES OF SOFT CHEESE [PDF]
Journal of Food and Dairy Sciences, 2006 Studies were conducted to de:ermine the enzymatic and coagulating properties on aqueous extracts of Jiben seeds Different levels (5, 1.0 15 and 209) of the seeds were soaked in water containing different concentrations (0, 2, 4, 6 and 89/100) of ...
LA. Jideani, M. Abubakar, M. Talib,
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Immobilized Peroxidatic and Milk-Clotting Enzymes
Journal of Dairy Science, 1975 Abstract Peroxidases and a heme-proteinoid prepared by thermal polymerization of appropriate amino acids and bovine hemin have been immobilized and assayed for peroxidatic and bactericidal activities. Immobilization and subsequent characterization of various milk-clotting enzymes are discussed.
N.F. Olson, T. Richardson
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