Results 51 to 60 of about 6,179,714 (184)
Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking—A review
Journal of Dairy Science: There is a growing number of scientific reports on the production and extraction of new alternatives for milk-clotting enzymes (MCE), as a result of the growing demand for cheese and the limited availability of rennet.
Patryk Wiśniewski +4 more
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EFFECT OF DIFFERENT CONCENTRATIONS OF JIBEN (Solanum dubium) SEED EXTRACTS ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTiES OF SOFT CHEESE [PDF]
Journal of Food and Dairy Sciences, 2006 Studies were conducted to de:ermine the enzymatic and coagulating properties on aqueous extracts of Jiben seeds Different levels (5, 1.0 15 and 209) of the seeds were soaked in water containing different concentrations (0, 2, 4, 6 and 89/100) of ...
LA. Jideani, M. Abubakar, M. Talib,
doaj +1 more source
Journal of Genetic Engineering and Biotechnology, 2018 Investigations were conducted on the production of Rennin enzyme from the fungi Rhizomucor miehei 3420 NRRL using Solid-State fermentation. Wheat bran was used as a substrate.
Houthail Alahmad Aljammas +2 more
doaj +1 more source
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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Milk Clotting Enzyme from Solanm Dobium
, 1996 Extracts from different fruit parts of the plant Solanum dobium were tested for their milk-clotting activity. Extracts from the seeds had the greatest activity followed by extracts from the whole berries, the ground whole berries and the berries\u27 ...
Yousif, B. +2 more
core +1 more source
Utility of Moringa oleifera waste as a coagulant in goat soft cheese production
Heliyon, 2021 Milk clotting enzyme (MCE) of Moringa oleifera from prepared seed cake (PSC) dissolved in acetate buffer pH 5.0 recorded the highest activity compared to other samples, as well as 20–40% saturation of ammonium sulfate precipitated MCE with 28.20% yield ...
El-Sayed M.M. Abdeen +2 more
doaj +1 more source
Jacaratia corumbensis O. Kuntze a new vegetable source for milk-clotting enzymes
Brazilian Archives of Biology and Technology, 2009 The partial characterization and purification of milk clotting enzyme obtained from the (root latex) of Jacaratia corumbensis O. kuntze was studied, by fractional precipitation with ammonium sulphate and ion exchange chromatography. The ammonium sulphate
Ana Rodrigues Duarte +5 more
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Optimization of a portable NIR device for the optical supervision of milk coagulation process [PDF]
, 2011 The coagulation of milk is the fundamental process in cheese-making, which is based on a gel formation as consequence of physicochemical changes taking place in the casein micelles.
Chamorro Valencia, M. Concepcion +3 more
core
, 1974 Effect of added calcium ions on the relative milk clotting activities of porcine pepsin, Mucor miehei protease, Endothia parasitica protease, and Mucor pusillus protease was compared with that of rennin. Skimmilk, maintained at pH 6. 3 with 0.000% to 0.030% added calcium chloride, was used as a substrate.
openaire +2 more sources
Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles
International Journal of Food Science, 2022 There is little information on the milk coagulation process by plant proteases combined with chymosins. This work is aimed at studying the capability of protease enclosed in the ripe fruits of Solanum elaeagnifolium (commonly named trompillo) to form ...
Carolina Nájera-Domínguez +8 more
doaj +1 more source