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Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 02/2018, Volume 66, Issue 6, pp. 1305 - 1306
Journal Article
International Dairy Journal, ISSN 0958-6946, 04/2019, Volume 91, pp. 178 - 184
The cardoon ( L.) is a mandatory vegetable coagulant for certain Protected Designation of Origin Portuguese cheeses. It grows wild in Portugal and is used... 
MILK-CLOTTING PROPERTIES | PROTEOLYSIS | RENNET | FOOD SCIENCE & TECHNOLOGY | PROTEASES | Milk
Journal Article
LWT, ISSN 0023-6438, 07/2019, Volume 109, pp. 289 - 295
As a new food source, leaves containing large amounts of proteins attract increasing attention. This study detected and characterized hydrolytic and... 
Serine/threonine-endopeptidase | Milk-clotting protease | Moringa oleifera Lam. leaves | Hydrolase | Proteomics
Journal Article
Journal of Applied Pharmaceutical Science, 2015, Volume 5, Issue 12, pp. 86 - 91
Journal Article
International Journal of Pharmacy and Pharmaceutical Sciences, 2015, Volume 7, Issue 11, pp. 380 - 383
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
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery, ISSN 1000-1298, 03/2018, Volume 49, Issue 3, pp. 367 - 372
Journal Article
Biocatalysis and Agricultural Biotechnology, ISSN 1878-8181, 07/2016, Volume 7, pp. 241 - 249
The Crude enzymatic extract produced by exhibited high milk-clotting activity (MCA). Optimized medium and conditions increased the enzyme production to... 
Coagulant | Bacillus stearothermophilus | Milk clotting enzyme | UF-white soft cheese
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
LWT, ISSN 0023-6438, 10/2019, Volume 113, p. 108279
The aim of this study was to determine the effect of the rennet source and the interaction of rennet with TG on physicochemical and texture properties of fresh... 
Rennet | Yield | Cheese | Transglutaminase | TPA | Texture | PHYSICAL-PROPERTIES | PLANT | PROTEIN CROSS-LINKING | GELS | FOOD SCIENCE & TECHNOLOGY | DAIRY-PRODUCTS | MICROBIAL TRANSGLUTAMINASE | PROTEOLYSIS | WHEY PROTEINS | MILK-CLOTTING PROPERTIES | COAGULATION
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 OF DAIRY SCIENCE, ISSN 0022-0302, 07/2019, Volume 102, Issue 7, pp. 5945 - 5956
Beyaz peynir, a white brined cheese, was manufactured using different blends of camel chymosin (100, 75, 50, 25, and 0%) with calf chymosin and ripened for 90... 
AGRICULTURE, DAIRY & ANIMAL SCIENCE | WHITE-BRINED-CHEESE | RETENTION | FOOD SCIENCE & TECHNOLOGY | camel and calf chymosin | Beyaz peynir | MILK-CLOTTING ENZYME | TEXTURE | FUNCTIONALITY | CYNARA-CARDUNCULUS | BOVINE | white brined cheese | RENNET | proteolysis
Journal Article
Asian Journal of Pharmaceutical and Clinical Research, ISSN 0974-2441, 11/2014, Volume 7, Issue 5, pp. 275 - 278
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2016, Volume 65, pp. 652 - 660
Extracellular milk clotting enzyme from MTCC 10422, which has the capacity of forming milk curds, was purified 32.9 fold with 20.82% recovery using sequential... 
Characterization | Cheese | Purification | Milk clotting enzyme | CHYMOSIN | EXTRACELLULAR PROTEASE | ORYZAE | FOOD SCIENCE & TECHNOLOGY | FERMENTATION | PROTEINASE | Thermodynamics | Enzymes | Chromatography | Milk
Journal Article
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
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 06/2018, Volume 47, pp. 384 - 389
This study evaluated the milk-clotting activity (MCA) at different pH values and temperatures of milk and the influence of pH on the stability of commercial... 
pH stability | Coagulants | Milk-clotting activity | High pressure processing | FOOD SCIENCE & TECHNOLOGY | INACTIVATION | FRACTION | CHYMOSIN | ENZYMES | BOVINE | CASEIN | CATALYTIC-ACTIVITY | RENNET | Hydrogen-ion concentration | Enzymes | Milk
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 04/2018, Volume 101, Issue 4, pp. 2842 - 2850
The herbaceous plant Cynanchum otophyllum Schneid. is widely used as a milk coagulant to make a Chinese traditional milk product, milk cake. However, the... 
Cynanchum otophyllum Schneid | milk-clotting activity | plant rennet | proteolytic activity | GLYCOSIDES | AGRICULTURE, DAIRY & ANIMAL SCIENCE | activity | BOVINE KAPPA-CASEIN | FOOD SCIENCE & TECHNOLOGY | CHEESE-MAKING | CLOTTING ENZYMES | CHYMOSIN | PURIFICATION | milk-clotting | SERINE-PROTEASE | EXTRACTS | FLOWERS
Journal Article
International Dairy Journal, ISSN 0958-6946, 10/2014, Volume 38, Issue 2, pp. 133 - 135
Retained coagulant in cheese initiates casein breakdown and influences cheese structure and flavour formation. This study investigated the influence of milk pH... 
BOVINE | FOOD SCIENCE & TECHNOLOGY | COAGULATION | CHEDDAR CHEESE | PROTEOLYSIS | RENNET | MILK-CLOTTING ENZYMES | Peptides | Casein | Hydrogen-ion concentration | Analysis
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2016, Volume 65, pp. 10 - 17
This study investigated the influence of high pressure processing (HPP) on the proteolytic and milk-clotting activities of calf rennet and milk coagulation... 
Milk-clotting enzyme | Rheological evaluation | High hydrostatic pressure | Confocal microscopy | Milk-clotting activity | HIGH HYDROSTATIC-PRESSURE | STABILITY | FOOD SCIENCE & TECHNOLOGY | TEMPERATURE | ENZYMES | CATALYTIC-ACTIVITY | CHEESE | MICROSTRUCTURE | Enzymes | Methods
Journal Article
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