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Produção e caracterização da protease coagulante obtida por fermentação submersa a partir do fungo termofílico Thermomucor indicae-seudaticae N31
(Universidade Estadual Paulista (UNESP), 2014)
Respuesta de las proteínas del suero de la leche bovina a la acción de diversas enzimas proteolíticas de uso industrial
(1998-08-03)
La incorporación de proteínas del suero lácteo (sueroproteínas) a diferentes alimentos, especialmente quesos, es una práctica frecuente que requiere conocer su respuesta frente a los sistemas enzimáticos existentes en el ...
An alternative coagulant in cheese manufacturing
(Nova Science Publishers, 2017)
The increase in cheese demand, and because calf rennet is relatively expensive, motivated the study of new sources of proteases due to their potential use in biotechnological processes. Crustacean proteases have been ...
Recombinant Lactococcus lactis fails to secrete bovine chymosine
(Taylor & Francis, 2014-11)
Bovine chymosin is an important milk-clotting agent used in the manufacturing of cheeses. Currently, the production of recombinant proteins by genetically modified organisms is widespread, leading to greatly reduced costs. ...