Results 11 to 20 of about 430,869 (243)
Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]
, 2010 This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core +7 more sources
Constitutive expression of Camelus bactrianus prochymosin B in Pichia pastoris
Heliyon, 2021 Camel chymosin can be efficiently employed to produce cheese. Traditionally the rennet enzyme produced by the glands of the fourth stomach of ruminant animals (abomassum) is used in cheese making.
Zhiger Akishev +5 more
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
MILK-COAGULATION AND PROTEOLYTIC ACTIVITY OF «GLYECK» — CARPATHIAN ENZYME PREPARATION [PDF]
Biotechnologia Acta, 2015 The purpose of this work was to study milk-clotting and proteolytic properties of preparation «Glyeck». Using Soxhlet method we showed that the preparation possesses a high milk-clotting activity, and this activity doesn't change a lot during the storing
A.V. Iukalo
doaj +1 more source
Enzymic Milk Clotting Activities of Metalloproteinase Kistomin [PDF]
, 2020 Background and Objectives: The dairy industry is in constant search for newer milk clotting coagulants to substitute rennet due to its growing demands and controversies such as; its origin from young slaughtered animals.
Amira Alia, Zulkifli +3 more
core +1 more source
Foods, 2017 In this study, the potential use of Moringa oleifera as a clotting agent of different types of milk (whole, skim, and soy milk) was investigated. M. oleifera seed extract showed high milk-clotting activity followed by flower extract.
María Alejandra Sánchez-Muñoz +8 more
doaj +1 more source
Improving the Efficiency of the Traditional Method of Camel Chymosin Extraction Using Ultrasound and a Freeze-Drying Process [PDF]
Journal of Food and Dairy Sciences, 2022 Many problems are associated with the traditional extracting methods of camel chymosin; they are costly, time-consuming, and have low concentrations of chymosin.
El-sayed Abdeen, A. H. Ibrahim
doaj +1 more source
Lactobacillus rhamnosus GG encapsulation by spray-drying: milk proteins clotting control to produce innovative matrices [PDF]
, 2017 A well-known probiotic strain, L.\ua0rhamnosus GG, was encapsulated by spray-drying in milk water-insoluble matrices upon reconstitution in hot water by exploiting and controlling the clotting reaction of milk proteins during the process.
Desobry, Stephane +8 more
core +1 more source