Results 11 to 20 of about 971 (164)
Characterization of Crude Extract of Mucor pusillus Rennin [PDF]
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The research preparation involved production of rennin, determination of optimum pH of crude extract of rennin, determination of optimum temperature of crude extract of rennin, and determination of enzyme kinetics.
Khothibul Umam Al Awwaly +2 more
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Pembuatan keju dengan menggunakan enzim renin Mucor pusillus amobil
Jurnal Ilmu-Ilmu Peternakan, 2012 This study was aimed to understand the goog condition of temperature and pH in the cheese making with immobilized rennin enzyme from M. pusillus. Rennin from M.
Mustakim Mustakim +2 more
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Effects of Enzyme and Emulsifier on Process Cheese Quality [PDF]
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The objective of this research was to find out the effect of rennin Mucor pusillus and emulsifier on cheese qualitity. Optimalization of process cheese was conducted by optimizing two factors enzyme (rennin calf and M.
Lilik Eka Radiati
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The action of rennin on casein The disruption of the k-casein complex [PDF]
, 1963 Approximately 30% of the nitrogen of κ-casein was soluble at pH 4·7 after the protein had been treated with rennin at pH 7 while approximately 10% was soluble in 12% trichloroacetic acid (TCA).
Beeby, R., Nitschmann, Hs.
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Increased plasma CgA levels associated with nonalcoholic fatty liver disease
The Turkish Journal of Gastroenterology, 2015 Background/Aims: Chromogranin A (CgA), a major soluble protein released by the neuroendocrine system, functions as a prohormone by giving rise to several biologically active peptides.
Peng-Bo Wu +5 more
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Cloning of prochymosin gene in lactococcus lactis bacteria [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 In recent years the increase in milk production worldwide on one hand and reduction in natural sources of "rennin" on the other, has resulted in significant decrease in rennin-produced cheese.
L. Aminlari, A. Hosseini, M.H. Eskandari
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BioTechnologia, 2023 The exploitation of food industry wastes and their conversion into value-added products present a promising and continuously growing field, given the diversity of elaborated wastes.
Souhila Bensmail +6 more
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Survival and Distribution of Rennin During Cheddar Cheese Manufacture [PDF]
, 1969 Residual rennin in cheese whey and curd was measured by using a special sensitive substrate. The substrate was made by reconstituting 6 g NDM in 500 ml of buffer containing 0.2 M CaCl2, 0.5 M cacodylic acid and 0.2 M triethanolamine at pH 5.7.
Wang, John Ta-chuang
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, 2023 The protease enzyme produced by Lactic Acid Bacteria (LAB) with characteristics similar to rennin is called Rennin Like Protease (RLP). The purpose of the study was to obtain information on the biochemical characteristics of RLP produced by Enterococcus ...
Suryaningsih, Lilis +3 more
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Microbial rennet produced by Mucor miehei in solid-state and submerged fermentation
Brazilian Archives of Biology and Technology, 2005 The aim of this work was to study the effect of carbon and nitrogen sources in submerged fermentation, and the casein effect on solid-state fermentation on rennin production by Mucor miehei.
Guilherme Garcia da Silveira +4 more
doaj +1 more source