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Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
(Wiley Blackwell Publishing, Inc, 2017-02-18)
Argentina is the seventh largest world producer of cheese. Owing to the profitability of this industry, more than a thousand of dairy companies and farms exclusively produce cheeses, and, thus, this activity utilises 42% ...
Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants
(Elsevier Science IncNew YorkEUA, 2013)
A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
(Elsevier Science, 2016-03)
The growing demand for natural coagulants led to an increased necessity for rennet substitutes, promoting a search for new sources of proteases with coagulant properties. The aim of this study was to investigate the ...
Production and Characterization of a Milk-clotting Protease Produced in Submerged Fermentation by the Thermophilic Fungus Thermomucor indicae-seudaticae N31
(Humana Press Inc, 2014-02-01)
Proteases are some of the most important industrial enzymes, and one of their main applications is for the production of cheese in the dairy industry. Due to a shortage of animal rennet, microbial coagulant proteases are ...
High Pressure Homogenization Of Porcine Pepsin Protease: Effects On Enzyme Activity, Stability, Milk Coagulation Profile And Gel Development
(PUBLIC LIBRARY SCIENCESAN FRANCISCO, 2015)
Chemical characterization of proteases extracted from wild thistle (Cynara cardunculus)
(1990)
Three protease fractions were obtained by purification of a thistle extract with ammonium sulfate. The optimum pH and temperature on the proteolytic activity of the crude extract was found to be 5·7 and 37°C, respectively. ...