Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review

Effect of extraction pH on techno-functional properties of crude extracts from wild cardoon (Cynara cardunculus L.) flowers

(2017) Amal Ben Amira et al.   FOOD CHEMISTRY

Insights into milk-clotting activity of latex peptidases from Calotropis procera and Cryptostegia grandiflora

(2016) Cleverson D.T. Freitas et al.   FOOD RESEARCH INTERNATIONAL

Clotting characteristics of milk by Withania coagulans: Proteomic and biochemical study

(2016) Nasrin Kazemipour et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quantifying Thermally Induced Flowability of Rennet Cheese Curds

(2015) Hiroyuki Shima et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterisation of general proteolytic, milk clotting and antifungal activity ofFicus caricalatex during fruit ripening

(2015) Brankica Raskovic et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterisation of potential milk coagulants from Calotropis gigantea plant parts and their hydrolytic pattern of bovine casein

(2014) R. Anusha et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: Characterization of aspartic proteases

(2014) Berta E. Llorente et al.   FOOD CHEMISTRY

Potential of quixaba (Sideroxylon obtusifolium) latex as a milk-clotting agent

(2013) Anna Carolina da Silva et al.   Food Science and Technology

Plant proteases as milk-clotting enzymes in cheesemaking: a review

(2013) Manzoor Ahmad Shah et al.   Dairy Science & Technology

Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

(2013) Sirma Yegin et al.   Dairy Science & Technology

A kiwi juice aqueous solution as coagulant of bovine milk and its potential in Mozzarella cheese manufacture

(2013) Ivana Puglisi et al.   FOOD AND BIOPRODUCTS PROCESSING

Comparison of the milk-clotting properties of three plant extracts

(2013) Miguel A. Mazorra-Manzano et al.   FOOD CHEMISTRY

Kiwifruit (Actinidia deliciosa) extract shows potential as a low-cost and efficient milk-clotting agent

(2013) Milica M. Grozdanovic et al.   INTERNATIONAL DAIRY JOURNAL

Characterisation of a milk-clotting extract from Balanites aegyptiaca fruit pulp

(2013) Robert G. Beka et al.   INTERNATIONAL DAIRY JOURNAL

Comparison of buffalo cottage cheese made from aqueous extract ofWithania coagulanswith commercial calf rennet

(2013) Rao Sanaullah Khan et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Properties and applications of phytepsins from thistle flowers

(2013) Sandra Vairo Cavalli et al.   PHYTOCHEMISTRY

Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet

(2012) M. Faccia et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making

(2012) Elena Ordiales et al.   FOOD CHEMISTRY

Caseinolytic and milk-clotting activities from Moringa oleifera flowers

(2012) Emmanuel V. Pontual et al.   FOOD CHEMISTRY

Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan

(2012) Christophe Blecker et al.   FOOD CHEMISTRY

Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

(2012) Elena Galán et al.   INTERNATIONAL DAIRY JOURNAL

Molecular cloning and characterization of procirsin, an active aspartic protease precursor from Cirsium vulgare (Asteraceae)

(2012) Daniela Lufrano et al.   PHYTOCHEMISTRY

Religiosin C, a cucumisin-like serine protease from Ficus religiosa

(2012) Anurag Sharma et al.   PROCESS BIOCHEMISTRY

Production of plant proteases in vivo and in vitro — A review

(2011) Nuria González-Rábade et al.   BIOTECHNOLOGY ADVANCES

Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

(2011) Malik Muhammad Hashim et al.   Dairy Science & Technology

Characterization of the purified actinidin as a plant coagulant of bovine milk

(2011) Angela Roberta Lo Piero et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of pH and Temperature on the Activity of Enzymatic Extracts from Pineapple Peel

(2011) Marialice Pinto Coelho Silvestre et al.   Food and Bioprocess Technology

Role of actinidin in the hydrolysis of the cream milk proteins

(2011) Ivana Puglisi et al.   FOOD AND BIOPRODUCTS PROCESSING

Religiosin B, a milk-clotting serine protease from Ficus religiosa

(2011) Moni Kumari et al.   FOOD CHEMISTRY

Purification, characterization, and milk coagulating properties of ginger proteases

(2011) X.W. Huang et al.   JOURNAL OF DAIRY SCIENCE

Bacterial dynamics in a raw cow’s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers

(2011) L. Aquilanti et al.   LETTERS IN APPLIED MICROBIOLOGY

Onopordum acanthium L. (Asteraceae) flowers as coagulating agent for cheesemaking

(2011) Cristina B. Brutti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Purification and biochemical characterisation of a novel protease streblin

(2010) Pinky Tripathi et al.   FOOD CHEMISTRY

Recent advances in milk clotting enzymes

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

Decolorization of Crude Latex by Activated Charcoal, Purification and Physico-Chemical Characterization of Religiosin, a Milk-Clotting Serine Protease from the Latex ofFicus religiosa

(2010) Moni Kumari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of novel dairy products using actinidin and high pressure as enzyme activity regulator

(2009) George I. Katsaros et al.   Innovative Food Science & Emerging Technologies

Milk clotting and proteolytic activity of an enzyme preparation from Bromelia hieronymi fruits

(2009) Mariela A. Bruno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multiplicity of aspartic proteinases from Cynara cardunculus L.

(2009) Ana Cristina Sarmento et al.   PLANTA

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

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

Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant

(2008) LUIS TEJADA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

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

(2007) Sara Raposo et al.   PROCESS BIOCHEMISTRY