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Aspects of a circular bioeconomy: a note on milk and egg byproducts. [PDF]

Anim Front
Ledgard S, Lee MRF, Meo Zilio D, Becquet P.   +3 more
europepmc   +1 more source

Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation. [PDF]

iScience
Sinotte VM, Ramos-Viana V, Vásquez DP, Sirakova SM, Valerón NR, Cuesta-Maté A, Taylor Parkins SK, Giecko J, Velasco EM, Zilber D, Munk R, Andersen SB, Dunn RR, Jahn LJ.   +13 more
europepmc   +1 more source

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Biophysical evaluation of milk-clotting enzymes processed by high pressure

Food Research International, 2017
High pressure processing (HPP) is able to promote changes in enzymes structure. This study evaluated the effect of HP on the structural changes in milk-clotting enzymes processed under activation conditions for recombinant camel chymosin (212MPa/5min/10°C), calf rennet (280MPa/20min/25°C), bovine rennet (222MPa/5min/23°C), and porcine pepsin (50MPa ...
Bruno Ricardo de Castro, Leite Júnior, Alline Artigiani Lima, Tribst, Nicholas J, Grant, Rickey Y, Yada, Marcelo, Cristianini   +4 more
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Milk-clotting Enzyme from Microorganisms

Agricultural and Biological Chemistry, 1971
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
openaire   +2 more sources

Milk-Clotting Enzymes

2021
The use of milk-clotting enzymes in cheese making is one of the oldest enzymatic applications used by man and dates back at least 8000 years. There are different sources of milk-clotting enzymes (animal, microbial, plant), but the main origin has been an extract of suckling-calf abomasa (rennet).
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Isoelectric focusing of milk-clotting enzymes

Journal of Dairy Research, 1977
SummaryIsoelectric focusing in thin-layer polyacrylamide gel has been applied successfully to the characterization and identification of calf rennet and its substitutes. The use of acidic pH gradients (pH range 2·5–6) allows the identification of calf and microbial rennets and bovine and pig pepsins.A new, very rapid and sensitive zymogram technique ...
P. G. Righetti, Bruna M. Molinari, G. Molinari   +2 more
openaire   +1 more source

Recent advances in milk clotting enzymes

International Journal of Dairy Technology, 2010
Coagulating enzymes are an absolute necessity for the production of ripened cheese varieties. The objective of this review is to summarise and interpret the latest findings for the most important types of enzymes, which are animal rennet, genetically engineered chymosin, coagulants of microbial origin, and plant‐derived clotting enzymes.
MANDY JACOB, DORIS JAROS, HARALD ROHM
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Immunological identification of milk-clotting enzymes

Journal of Dairy Research, 1982
SUMMARYThe 6 most widely used milk-clotting enzymes, i.e. chymosin, bovine and porcine pepsins and proteinases from Mucor miehei, M. pusillus and Endothia parasitica, have been purified and used to prepare rabbit antisera against each of them.
Collin, J.C., Muset de Retta, G., Martin, P.   +2 more
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