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Current Opinion in Food Science, ISSN 2214-7993, 02/2018, Volume 19, pp. 30 - 35
There are new enzyme-related techniques emerging to better suit the diverse food processing environments and meet the development of new food products. Novel... 
INACTIVATION KINETICS | MODEL SYSTEM | POLYPHENOL OXIDASE | TRANSGLUTAMINASE | FOOD SCIENCE & TECHNOLOGY | PURIFICATION | ENDOGENOUS ENZYMES | LIPASE | MILK-CLOTTING ENZYME | PROTEASE | ASSISTED EXTRACTION | Enzymes | Usage
Journal Article
Dairy Science & Technology, ISSN 1958-5586, 1/2014, Volume 94, Issue 1, pp. 5 - 16
Journal Article
Food Research International, ISSN 0963-9969, 07/2017, Volume 97, pp. 116 - 122
High pressure processing (HPP) is able to promote changes in enzymes structure. This study evaluated the effect of HP on the structural changes in... 
ATR-FTIR spectroscopy | Surface hydrophobicity | Intrinsic fluorescence | High pressure processing | Milk-clotting enzymes | HIGH HYDROSTATIC-PRESSURE | FOOD SCIENCE & TECHNOLOGY | HYDROPHOBICITY | BETA-LACTOGLOBULIN | INACTIVATION | CHYMOSIN | TEMPERATURE | RHIZOMUCOR-MIEHEI | PROTEINS | RENNET | Proteases | Analysis | Milk | Fluorescence | Index Medicus
Journal Article
Biochemical Engineering Journal, ISSN 1369-703X, 2009, Volume 43, Issue 1, pp. 85 - 91
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2015, Volume 50, Issue 1, pp. 151 - 157
Six strains of Aspergillus flavo furcatis were screened to investigate milk‐clotting enzyme production by fermentation in natural liquid medium. The growth... 
waste | submerged fermentation | milk‐clotting enzymes | Aspergillus flavo furcatis | Submerged fermentation | Waste | Milk-clotting enzymes | ORYZAE | BACILLUS-SUBTILIS | FOOD SCIENCE & TECHNOLOGY | PURIFICATION | HYDROLYSIS | PENICILLIUM-OXALICUM | CHEESE | milk-clotting enzymes | Enzymes | Waste materials | Food science | Proteases | Milk | Fruits
Journal Article
LWT, ISSN 0023-6438, 10/2019, Volume 113, p. 108276
A new milk-clotting enzyme (MCE) was produced from BL312. The characteristics of BL312 MCE were compared with those of Calf rennet, MCE, and Chymopapain. BL312... 
Milk-clotting enzyme | Dairy processing | Purification | Bacillus licheniformis | Characteristics | STABILITY | FOOD SCIENCE & TECHNOLOGY | AMYLOLIQUEFACIENS | COAGULANT | PROTEOLYSIS | CHYMOSIN | CASEIN | CHEESE | PROTEASE
Journal Article
11/2017, ISBN 1118906438, 17
The enzymes used in dairy production are quite few in comparison to the exterminate number of enzymes acting in nature. The first enzymes used were animal... 
transglutaminase | lysozyme | animal rennet enzymes | microbial coagulants | vegetable rennet | recombinant chymosin | milk clotting | rennet paste | lactase | dairy production
Book Chapter
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 06/2018, Volume 66, Issue 24, pp. 6162 - 6169
A new effective milk-clotting enzyme (BY-1) was produced from Bacillus subtilis PNG27. The analysis of MALDI-TOF-MS/MS showed that it belongs to the peptidase... 
flavor | cheese making | quality of the cheeses | milk-clotting enzyme | FOOD SCIENCE & TECHNOLOGY | COAGULATION PROPERTIES | MATURATION | BETA-LACTOGLOBULIN | PEPTIDE | CASEIN MICELLES | CHYMOSIN | PURIFICATION | AGRICULTURE, MULTIDISCIPLINARY | OPTIMIZATION | CHEMISTRY, APPLIED | RENNET | PROTEASE | Index Medicus
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 10/2014, Volume 58, Issue 2, pp. 343 - 347
Submerged cultured higher basidiomycetes were screened for milk-clotting activity. The native liquid of demonstrated high milk-clotting activity, while having... 
Milk-clotting enzyme | Submerged cultivation | Basidiomycetes | IRPEX-LACTEUS | FOOD SCIENCE & TECHNOLOGY | PURIFICATION | Enzymes | Milk
Journal Article
Journal Article
Food Research International, ISSN 0963-9969, 07/2018, Volume 109, pp. 380 - 386
The characterisation of a serine protease isolated from tamarillo ( ) fruit and its milk casein hydrolysis activity were investigated. Compared with calf... 
Hydrolysis | Plant rennet | Bovine casein | Cleavage site | κ-casein | FOOD SCIENCE & TECHNOLOGY | CHEESE-MAKING | ASPARTIC PROTEASE | CHYMOSIN | kappa-casein | PROTEINS | RENNET | CAPRINE CASEINS | CYNARA-CARDUNCULUS L | FLOWERS | MILK-CLOTTING ENZYMES | Enzymes | Peptides | Casein | Cattle | Analysis | Thrombin | Liquid chromatography | Mass spectrometry
Journal Article
International Dairy Journal, ISSN 0958-6946, 2007, Volume 17, Issue 7, pp. 816 - 825
Milk-clotting activity found in ammonium sulfate-precipitated protein extracts from and seeds was studied. Specific clotting activity of albizia seed extract... 
Plant rennet | Milk-clotting activity | Bovine casein | Sunflower | κ-casein | Albizia | PLANT | bovine casein | FOOD SCIENCE & TECHNOLOGY | PROTEOLYSIS | ASPARTIC PROTEINASE | sunflower | milk-clotting activity | CHYMOSIN | kappa-casein | PURIFICATION | CDNA-ENCODING CARDOSIN | OVINE | CHEESE | plant rennet | CYNARA-CARDUNCULUS L | FLOWERS | Life Sciences | Agricultural sciences
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 05/2015, Volume 98, Issue 5, pp. 2853 - 2860
Enzymatic coagulation of bovine milk can be divided in 2 steps: an enzymatic step, in which the Phe105-Met106 bond of the milk protein bovine κ-casein is... 
fluorescence resonance energy transfer assay | coagulant | milk clotting | Michaelis-Menten
Journal Article