نتایج جستجو برای: milk clotting
تعداد نتایج: 78465 فیلتر نتایج به سال:
Chymosin is a predominant enzyme in rennet and used cheese production because of its excellent milk-clotting activity. Herein, we proposed facile label-free electrochemical method for determining chymosin activity based on peptide-based substrate. The synthesized substrate peptide was assembled onto the surface Au-deposited grassy carbon electrode. current proportional to activity, thus could b...
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...

 This research was conducted to determine the effect of Milk Clotting Enzyme concentration from Lactobacillus rhamnosus SKG34 on quality soft cheese and that produced best cheese. used a Completely Randomized Design (CRD) with single factor (16%, 18%, 20%, 22% 24%). Each treatment repeated 3 times resulting 15 experimental units. The data were analysed by Analysis Variance (ANOVA) Test if...
The rheological and microstructural characteristics of ewes' milk curd obtained by coagulating with milk-clotting enzymes, including ficin extract and Polyporus badius were evaluated. The gelation of milk was examined by small amplitude oscillatory shear measurements (SAOS). Different concentrations of ficin and P. badius extracts (1, 3, and 5%) were utilized to coagulate milk proteins. The ewe...
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