Results 71 to 80 of about 6,179,714 (184)

Production of milk-clotting enzyme by Bacillus subtilis B1 from wheat bran [PDF]

, 2013
Three strains, Bacillus subtilis B1, B. subtilis B18 and Bacillus thuringiensis B12, were screened from wheat bran to produce milk-clotting enzyme. Among them, B.
Shi, G, Gu, Z, Zhang, L, Ding, Z, Liu, S, Zhang, K   +5 more
core   +1 more source

Milk clotting activity of protease, extracted from rhizome of Taffin giwa ginger (Zingiber officinale) cultivar, from northwestern Nigeria [PDF]

, 2017
The increasing prices of calf rennets, their accessibility and ethical concerns associated with the production of such enzymes for general cheese making have led to systematic investigations on the possibility and suitability of their substitution by ...
Ibrahim, A, Shehu, D, Murtala, Y, Rajah, M.R., Yakasai, H.M., Babandi, A, Babagana, K, Alhassan, A.J.   +7 more
core   +1 more source

Evaluation of Milk Clotting and Proteolytic Activity of Moringa oleifera L. [PDF]

, 2020
Extracts from fruits and plants were used as milk coagulants in many areas of the world. The aim of the present study was to investigate the milk clotting and proteolytic enzyme activity of Moringa oleifera L.
Hnin Thanda Aung, Nan Theingi Lin Aung, Mya Mu Aye   +2 more
core   +1 more source

The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics

LWT - Food Science and Technology, 2017
Abstract This study evaluated the effect of high pressure processing (HPP) on the proteolytic and milk-clotting activities of recombinant chymosin, bovine rennet and porcine pepsin. The optimum process conditions were established considering the maximum increase on milk-clotting activity, which was 10% for recombinant chymosin (212MPa/5min/10 °C) and
Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Marcelo Cristianini   +2 more
openaire   +1 more source

Influence of residual milk-clotting enzyme on αs1 casein hydrolysis during ripening of Reggianito Argentino cheese [PDF]

, 2004
Milk-clotting enzyme is considered largely denatured after the cooking step in hard cheeses. Nevertheless, typical hydrolysis products derived from rennet action on αs1-casein have been detected during the ripening of hard cheeses. The aim of the present
Hynes, Erica Rut, Aparo, Luciana, Candioti, Mario César   +2 more
core   +1 more source

Breast Milk from Tanzanian Women has Divergent Effects on Cell-Free and Cell-Associated HIV-1 Infection in Vitro. [PDF]

, 2012
Transmission of HIV-1 during breastfeeding is a significant source of new pediatric infections in sub-Saharan Africa. Breast milk from HIV-positive mothers contains both cell-free and cell-associated virus; however, the impact of breast milk on HIV-1 ...
Ruth I Connor, Alexandra L Howell, Molly L Housman, Lee, F.V, Housman, M.L., Zain-Ul-Abideen Muhammad, Frederick V Lee, Zain-Ul-Abideen, M., Connor, R.I, Connor Ruth I., Zain-Ul-Abideen, Muhammad, Lyimo, M.A., Howell, Alexandra L, Lyimo, Magdalena A, Magdalena A Lyimo, Howell Alexandra L., Housman, Molly L, Mosi, M.N, Muhammad Zain-Ul-Abideen, Howell, A.L, Lee, Frederick V, Mosi, Matilda Ngarina, Matilda Ngarina Mosi, Connor, Ruth I, Lyimo Magdalena A., Housman Molly L., Mosi Matilda Ngarina, Lee Frederick V.   +27 more
core   +2 more sources

Isolats Bakteri Indigenous Penghasil Milk-Clotting Protease untuk Fermentasi Keju [PDF]

, 2014
The aims of this research is to isolation of bacteria that potential to produce of milk clotting protease enzymes from fermented food that will be used as a substitute for rennet in cheese making.
Nurheni Sri Palupi, Yana Nurita Sari, Nanik Rahmani, Yopi   +3 more
core   +1 more source

Reduction of proteolytic activity of the milk clotting enzyme from Rhizopus oligosporus.

, 1978
Milk clotting and proteolytic activities of the (i) crude enzyme preparation of R. oligosporus 1104 were compared with the (ii) commercially used coagulants for cheese manufacture. Proteolytic activity of (i) was higher than that of (ii).
Krishna, Nand., Krishnaswamy, M, Srikanta, S., Sreenivasa Murthy, V.   +3 more
core   +1 more source

EXPLORING THE MILK-CLOTTING PROPERTIES OF EXTRACTS FROM Bromelia pinguin FRUIT

, 2017
Plants represent an attractive source of milk-clotting proteases with potential use for chymosin substitution in cheesemaking process. A crude enzymatic extract from B. pinguin fruit showed capacity to clot milk efficiently in a short time.
Miguel Ángel Mazorra-Manzano, Jesús Aarón Salazar-Leyva, Idalia Osuna-Ruiz, María De Jesús Bañuelos Pérez, Juan C. Ramirez-Suarez, Jesús Martín Moreno-Hernández   +5 more
core   +1 more source

Production and characterization of a milk-clotting enzyme from Aspergillus oryzae MTCC 5341

, 2010
Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. Aspergillus oryzae MTCC 5341 was identified to produce the highest milk-clotting activity during screening of 16 fungal strains.
Sridevi Annapurna, Singh, Kurutahalli, S. Vishwanatha, Appu Rao, A. G.   +2 more
core   +1 more source