The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses
نویسندگان
چکیده
منابع مشابه
Camel and bovine chymosin: the relationship between their structures and cheese-making properties
Bovine and camel chymosin are aspartic peptidases that are used industrially in cheese production. They cleave the Phe105-Met106 bond of the milk protein κ-casein, releasing its predominantly negatively charged C-terminus, which leads to the separation of the milk into curds and whey. Despite having 85% sequence identity, camel chymosin shows a 70% higher milk-clotting activity than bovine chym...
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ژورنال
عنوان ژورنال: Scientific Reports
سال: 2021
ISSN: 2045-2322
DOI: 10.1038/s41598-021-92797-6