Buscar
Mostrando ítems 1-10 de 76
Influence of residual milk-clotting enzyme on αs1 casein hydrolysis during ripening of Reggianito Argentino cheese
(American Dairy Science Association, 2004-04)
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 ...
Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31 (Milk-clotting protease from the newly isolated Thermomucor indicae-seudaticae N31)
(Elsevier B.V., 2010-05-01)
Microbial rennet-like milk-clotting enzymes are aspartic proteinases that catalyze milk coagulation. substituting calf rennet. Crude enzymatic extract produced by the thermophilic fungus, Thermomucor indicae-seudaticae ...
Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31 (Milk-clotting protease from the newly isolated Thermomucor indicae-seudaticae N31)
(Elsevier B.V., 2010-05-01)
Microbial rennet-like milk-clotting enzymes are aspartic proteinases that catalyze milk coagulation. substituting calf rennet. Crude enzymatic extract produced by the thermophilic fungus, Thermomucor indicae-seudaticae ...
Determination and characterisation of milk-clotting activity of two Solanum tuberosum aspartic proteases (StAPs)
(Elsevier, 2020-01-23)
To identify new coagulant enzymes as rennet substitutes, the aim of this study was to determine and to characterise the milk-clotting activity (MCA) of two potato aspartic proteases (StAPs). Both enzymes exhibited MCA in ...
Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
(2012-02-15)
Prato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total ...
Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese
(2012-02-15)
Prato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total ...
Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
(Wiley Blackwell Publishing, Inc, 2002-08)
The aim of this work was to study the influence of milk-clotting enzymes on whey starter culture and hard cheese-making. Four cheeses were simultaneously prepared per cheese-making day, and the experiment repeated on eight ...