Results 11 to 20 of about 6,179,714 (184)

Enzymic Milk Clotting Activities of Metalloproteinase Kistomin [PDF]

Journal of Biological Sciences, 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. Kistomin (EC:3.4.24) is a protease long identified on its role to cleave platelet and fibrinogen.
Jaya Vejayan, Amira Alia Zulki, Rupbansraaj Bathmanath, Halijah Ibrahim   +3 more
openaire   +2 more sources

Caseinolytic and milk-clotting activities from Moringa oleifera flowers [PDF]

Food Chemistry, 2012
This work reports the detection and characterization of caseinolytic and milk-clotting activities from Moringa oleifera flowers. Proteins extracted from flowers were precipitated with 60% ammonium sulphate. Caseinolytic activity of the precipitated protein fraction (PP) was assessed using azocasein, as well as α(s)-, β- and κ-caseins as substrates ...
Pontual, Emmanuel V., Carvalho, Belany E.A., Bezerra, Ranilson S., Coelho, Luana C.B.B., Napoleão, Thiago H., Paiva, Patrícia M.G.   +5 more
openaire   +3 more sources

Proteolytic Activity of Some Milk-Clotting Enzymes on κ-Casein

Journal of Dairy Science, 1992
Abstract Proteolytic activity of some milk-clotting enzymes [calf rennet (chymosin), Mucor miehei rennet, and Cryphonectria parasitica rennet] on κ-casein was determined with reverse-phase HPLC. All enzymes were standardized to the same milk-clotting activity and incubated with κ-casein at 37°C for 1, 5, 15, 30, and 60min.
Shammet, K. M., Brown, R. J., McMahon, Donald J.   +2 more
openaire   +3 more sources

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

Evaluation of milk-clotting activity of kiwifruit juice by rheological method [PDF]

Evaluation of milk-clotting activity of kiwifruit juice by rheological method
journal article The milk-clotting activity of kiwifruit juice, which contains high levels of actinidin, a cysteine protease, was evaluated using rheological methods. Kiwifruit juice and rennet (The concentration added for both is 0.02 mg/ml as protein concentration.) were added to raw milk, and the time development of the dynamic modulus was observed ...
Kaneko, Sasara, Tochihara, Takashi, Kaneda, Isamu   +2 more
core   +4 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, Assel Kiribayeva, Arman Mussakhmetov, Kairat Baltin, Yerlan Ramankulov, Bekbolat Khassenov   +5 more
doaj   +1 more source

UTILIZATION OF SALT WHEY FROM EGYPTIAN RAS (CEPHALOTYRE) CHEESE IN MICROBIAL MILK CLOTTING ENZYMES PRODUCTION [PDF]

Journal of Food and Dairy Sciences, 2012
Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. Mucor pusillus QM 436 was identified to produce the highest milk-clotting activity during screening of 19 fungal strains.
Azza Ismail, W. El-Desoki, Y. Bahr, M. El-Hofi, E. El - Tanboly   +4 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

Optimization of protease production from Rhizomucor miehei Rm4 isolate under solid-state fermentation

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, Sabah Yazji, Abdulhakim Azizieh   +2 more
doaj   +1 more source

Clotting and Proteolytic Activity of Freeze-Dried Crude Extracts Obtained from Wild Thistles Cynara humilis L. and Onopordum platylepis Murb.

Foods, 2023
The rising interest in finding alternatives to animal rennet in cheese production has led to studying the technological feasibility of using and exploiting new species of herbaceous plants.
Cindy Bande-De León, Laura Buendía-Moreno, Adela Abellán, Pamela Manzi, Bouthaina Al Mohandes Dridi, Ismahen Essaidi, Lucia Aquilanti, Luis Tejada   +7 more
doaj   +1 more source