Recent advances in milk clotting enzymes

Jacaratia corumbensis O. Kuntze a new vegetable source for milk-clotting enzymes

(2010) Ana Rodrigues Duarte et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercial-scale productions

(2010) MANDY JACOB et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Production of Milk-Clotting Protease from Bacillus subtilis

(2009) Kakoli Dutt et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Production, characterization and gene cloning of the extracellular enzymes from the marine-derived yeasts and their potential applications

(2009) Zhenming Chi et al.   BIOTECHNOLOGY ADVANCES

Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheese

(2009) Germano Mucchetti et al.   Dairy Science & Technology

Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition

(2009) Igor Hernández et al.   FOOD CHEMISTRY

Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31

(2009) Carolina Merheb-Dini et al.   FOOD CHEMISTRY

Technological Characterization of Experimental Natural Rennets Pastes

(2009) E. Ferrandini et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese

(2009) N. Bansal et al.   INTERNATIONAL DAIRY JOURNAL

Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels

(2009) Doris Jaros et al.   INTERNATIONAL DAIRY JOURNAL

Extracellular protease fromMucor pusillus: purification and characterization

(2009) A NOUANI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Characterization of milk coagulating properties from the extract ofWithaniacoagulans

(2009) SHEHLA NAZ et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Optimization of conditions for expression and activation of a splice variant of prochymosin lacking exon 6 inEscherichia coli

(2009) L BADIEFAR et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Amino acids evolution during ripening of goats’ milk cheese manufactured with different coagulants

(2009) Antonio Pino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of the level of residual coagulant activity in different cheese varieties

(2009) Nidhi Bansal et al.   JOURNAL OF DAIRY RESEARCH

Probiotic in lamb rennet paste enhances rennet lipolytic activity, and conjugated linoleic acid and linoleic acid content in Pecorino cheese

(2009) A. Santillo et al.   JOURNAL OF DAIRY SCIENCE

Cloning and Characterization of a Novel Aspartic Protease Gene from Marine-Derived Metschnikowia reukaufii and its Expression in E. coli

(2008) Jing Li et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Milk-clotting enzymes produced by culture of Bacillus subtilis natto

(2008) Chwen-Jen Shieh et al.   BIOCHEMICAL ENGINEERING JOURNAL

Characterisation of partially purified milk-clotting enzyme from Solanum dubium Fresen seeds

(2008) Isam Ali Mohamed Ahmed et al.   FOOD CHEMISTRY

Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet

(2008) Antonio Pino et al.   FOOD RESEARCH INTERNATIONAL

Immobilization of Endoproteases from Crude Extract of Cynara cardunculus L. Flowers

(2008) M. Sales-Gomes et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Enzymatic coagulation of milk: animal rennets and microbial coagulants differ in their gelation behaviour as affected by pH and temperature

(2008) Doris Jaros et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cloning and Expression of Buffalo Active Chymosin in Pichia pastoris

(2008) Juan Andres Vallejo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese

(2008) Simone Toelstede et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production and characterization of recombinant cyprosin B in Saccharomyces cerevisiae (W303-1A) strain

(2008) Pedro N. Sampaio et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Influence of Lamb Rennet Paste Containing Probiotic on Proteolysis and Rheological Properties of Pecorino Cheese

(2008) A. Santillo et al.   JOURNAL OF DAIRY SCIENCE

INFLUENCE OF RENNET CONCENTRATION ON RIPENING CHARACTERISTICS OF HALLOUMI CHEESE

(2008) M. GUVEN et al.   JOURNAL OF FOOD BIOCHEMISTRY

Role of casein on induction and enhancement of production of a bacterial milk clotting protease from an indigenously isolated Bacillus subtilis

(2008) K. Dutt et al.   LETTERS IN APPLIED MICROBIOLOGY

The use of lamb rennet paste in traditional sheep milk cheese production

(2008) M. Addis et al.   SMALL RUMINANT RESEARCH

Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture

(2007) Cláudia I. Pereira et al.   FOOD CHEMISTRY

Hydrolysis of caprine and ovine milk proteins, brought about by aspartic peptidases from Silybum marianum flowers

(2007) Sandra Vairo Cavalli et al.   FOOD CHEMISTRY

Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk

(2007) E. Galán et al.   INTERNATIONAL DAIRY JOURNAL

Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant

(2007) L. Tejada et al.   INTERNATIONAL DAIRY JOURNAL

Purification and characterization milk-clotting aspartic proteinases from Centaurea calcitrapa cell suspension cultures

(2007) Sara Raposo et al.   PROCESS BIOCHEMISTRY