Results 21 to 30 of about 200 (179)
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 +3 more
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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 +2 more
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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 +4 more
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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
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Plant Aspartic Proteases for Industrial Applications: Thistle Get Better
Plants, 2020 Plant proteases have a number of applications in industrial processes including cheese manufacturing. The flower of the cardoon plant (Cynara cardunculus L.) is traditionally used as a milk-clotting agent in protected designation of origin cheeses made ...
André Folgado, Rita Abranches
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METALLOPROTEASE FROM THE CULTURAL LIQUID OF Pleurotus osreatus [PDF]
Biotechnologia Acta, 2019 The aim of this work was to identify and to study physical and chemical properties of the enzyme preparation which was obtained from the cultural liquid of Pleurotus ostreatus.
Sakovich V. V. +6 more
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Properties of a Milk-Clotting Microbial Enzyme
Journal of Dairy Science, 1968 Abstract The clotting and proteolytic properties of a milk-clotting enzyme (microbial rennet) isolated from a culture of Bacillus cereus were investigated and compared to the corresponding properties of calf rennet. The clotting activity of microbial rennet was found to be less sensitive to pH changes of the substrate than calf rennet.
N. Melachouris, S.L. Tuckey
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Studies on the Production of Milk-clotting Enzymes, Proteolytic Enzymes and Mucilage by Fungi [PDF]
Journal of General Microbiology, 1974 Summary: Of 48 fungal isolates, 28 (including one Penicillium and three Aspergilli) secreted milk-clotting enzymes. This activity was in general related to the mycelial growth of a given isolate, but not with pH change of the culture filtrate during incubation. It was not found when mucilage was formed by isolates capable of doing so.
A F, Abdel-Fattah +2 more
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Food Technology and Biotechnology, 2023 Research background. A few studies have investigated Cynara scolymus enzymes as a substitute for calf rennet in cheese making. They used aqueous extracts prepared by maceration of plant material and stored by freezing.
Valentina Crosetti +3 more
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Evaluation of experimental production of milk-clotting enzymes using Rhizomucor spp strains
Revista Colombiana de Biotecnología, 2015 Experimental production of milk clotting enzymes was conducted on a laboratory culture medium for 190 h incubation, using three certified strains of Rhizomucor pusillus, miehei and two native Rhizomucor spp. BIOMI-12 and 13.
Osmar Thomas Morillo +4 more
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