Results 21 to 30 of about 16,653 (265)

Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture [PDF]

, 2013
peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting.
Doolan, I. A., Kilcawley, Kieran, Nongonierma, Alice B., Wilkinson, M.G.   +3 more
core   +1 more source

The Effect of Alpha s1 Genotype on Some Physiological and Chemical Milk Characteristics in Garganica Goat

Frontiers in Animal Science, 2022
In the present study individual milk samples were collected from 80 Garganica goats and the population was genotyped for CSN1S1. Seven different alleles were observed with the A allele found as predominant, followed by the F and B allele, and 14 ...
Antonella Santillo, Maria Giovanna Ciliberti, Francesca d’Angelo, Marzia Albenzio   +3 more
doaj   +1 more source

Milk-clotting Enzyme from Microorganisms [PDF]

Agricultural and Biological Chemistry, 1967
Juhyun Yu, Gakuzo Tamura, Kei Arima
  +10 more sources

Effect of a high forage: Concentrate ratio on milk yield, blood parameters and oxidative status in lactating cows [PDF]

, 2020
A feeding strategy that requires a forage: concentrate ratio equal to 70: 30, with at least five different herbs in the forage and the use of silages prohibited, has recently been introduced in Italy.
Cavaliere, G., Crispino, M., Grossi, M., Infascelli, F., Lombardi, P., Mastellone, V., Mollica, M. P., Morittu, V. M., Musco, N., Pero, M. E., Trinchese, G., Tudisco, R., Wanapat, M.   +12 more
core   +1 more source

Camel and bovine chymosin:the relationship between their structures and cheese-making properties [PDF]

, 2013
Bovine and camel chymosin are aspartic peptidases that are used industrially in cheese production. They cleave the Phe105-Met106 bond of the milk protein κ-casein, releasing its predominantly negatively charged C-terminus, which leads to the separation ...
Harboe, Marianne Kirsten, Hjernø, Karin, Langholm Jensen, Jesper, Larsen, Sine, Lorentzen, Andrea Maria, Mølgaard, Anne, Navarro Poulsen, Jens Christian, Qvist, Karsten Bruun, Simonsen, Jens Bæk, van den Brink, Johannes M   +9 more
core   +1 more source

Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses

Пищевые системы, 2022
A comparative test was carried out for milk-clotting enzymes (MCE) of animal origin (Naturen® Extra), microbial origin (Marzyme®) and MCE based on recombinant camel chymosin (Chy-max® M) in the production of soft cheese “Lyubitelskiy”.
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova   +4 more
doaj   +1 more source

Relationship between haptoglobin and serum amyloid A in milk and milk quality [PDF]

, 2008
The objective of this study was to evaluate relationships between the presence in milk of the major bovine acute phase proteins, haptoglobin (Hp) and serum amyloid A (SAA), and milk quality parameters.
Bach Larsen, Lotte, Forsbäck, Linda, Persson Waller, Karin, Sternesjö, Åse, Åkerstedt, Maria   +4 more
core   +1 more source

Application of Ficus carica L. and Solanum incanum L. Extracts in Coagulation of Milk: The Case of Traditional Practice in Ab’ala Area, Afar Regional State, Ethiopia

Biochemistry Research International, 2020
People living in and around Ab’ala area of the Afar Regional State, Ethiopia, have a traditional practice of applying Ficus carica leaf and Solanum incanum fruit extracts to milk in order to coagulate it as soon as possible. Thus, to investigate the role
Welday Desta, Mohammed Shumbahri, Sibhatu Gebrehiwot   +2 more
doaj   +1 more source

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
openaire   +1 more source

Potential applications of ficin in the production of traditional cheeses and protein hydrolysates

JDS Communications, 2021
Using proteolytic enzymes extracted from plant materials is a promising way to ensure the sustainability of the food industry. This is particularly true for the dairy industry, especially in cheesemaking and the production of different milk protein ...
Mohammed Aider
doaj   +1 more source