scholarly journals Fiber-structured cheese making with Irpex lacteus milk-clotting enzyme.

1988 ◽  
Vol 52 (5) ◽  
pp. 1277-1278 ◽  
Author(s):  
Eiichi KIKUCHI ◽  
Hideyuki KOBAYASHI ◽  
Isao KUSAKABE ◽  
Kazuo MURAKAMI
Keyword(s):  
Irpex Lacteus ◽  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

scholarly journals Substrate specificity of the milk-clotting enzyme from Irpex lacteus on .KAPPA.- and .BETA.-casein.

1985 ◽  
Vol 49 (6) ◽  
pp. 1621-1631 ◽  
Author(s):  
Hideyuki KOBAYASHI ◽  
Isao KUSAKABE ◽  
Saeko YOKOYAMA ◽  
Kazuo MURAKAMI
Keyword(s):  
Substrate Specificity ◽  
Irpex Lacteus ◽  
Milk Clotting ◽  
Milk Clotting Enzyme ◽  
Beta Casein

Influence of Amino Acid Substitutions in a Recombinant Cow Chymosin Molecule on the Dependence of its Coagulation Activity on the Concentration of Calcium Chloride in Milk

2021 ◽  
Vol 37 (1) ◽  
pp. 81-86
Author(s):  
A.V. Mironova ◽  
V.A. Pushkarev ◽  
J.G. Afanasieva ◽  
D.N. Shcherbakov ◽  
A.P. Rudometov ◽  
...  
Keyword(s):  
Amino Acid ◽  
Calcium Chloride ◽  
Amino Acid Substitutions ◽  
Salt Bridges ◽  
Technological Properties ◽  
Coagulation Activity ◽  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Enzyme ◽  
Milk Mixture

The influence of substitutions of amino acids involved in the formation of salt bridges on the cow chymosin technological properties has been studied. It was shown that point amino acid mutations Asp198→Lys, Asp156→Val and their combination decrease the sensitivity of coagulation activity of engineering recombinant chymosins to change in the concentration of calcium chloride in milk in the range of 1-5 mM. The found effect is a positive technological evidence in terms of cheese making, since it allows varying the content of calcium chloride added to the milk mixture without a threat of significant changes in the undesired proteolytic activity of used milk-clotting enzyme. recombinant chymosin, technological properties, amino acid substitutions, milk-clotting activity, concentration of calcium chloride. The work was performed within the framework of the state task of the Ministry of science and higher education of the Russian Federation (topic number fzmw-2020-0002, "Development of recombinant enzyme producers for cheese making").

scholarly journals Studies on Cheese Making by Using Milk Clotting Enzyme of Mucor pusillus Lindt

1964 ◽  
Vol 35 (4) ◽  
pp. 221-228
Author(s):  
Tomokichi TSUGO ◽  
Umeo YOSHINO ◽  
Kokichi TANIGUCHI ◽  
Akiko OZAWA ◽  
Yoshiro MIKI ◽  
...  
Keyword(s):  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

scholarly journals Suitability of Milk-clotting Enzyme from Irpex lacteus for Gouda Cheese Manufacture

1988 ◽  
Vol 59 (6) ◽  
pp. 532-540 ◽  
Author(s):  
Eiichi KIKUCHI ◽  
Hideyuki KOBAYASHI ◽  
Isao KUSAKABE ◽  
Kazuo MURAKAMI
Keyword(s):  
Irpex Lacteus ◽  
Milk Clotting ◽  
Milk Clotting Enzyme ◽  
Gouda Cheese

scholarly journals Utilization of Milk Clotting Enzyme from Lactobacillus casei D11 for Mozzarella Cheese Making

2015 ◽  
Vol 26 (1) ◽  
pp. 63-71 ◽  
Author(s):  
Rohmatussolihat ◽  
◽  
Miranti Nurindah Sari ◽  
Puspita Lisdiyanti ◽  
Yantyati Widyastuti ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Mozzarella Cheese ◽  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

Newly Effective Milk-Clotting Enzyme from Bacillus subtilis and Its Application in Cheese Making

2018 ◽  
Vol 66 (24) ◽  
pp. 6162-6169 ◽  
Author(s):  
Fanqiang Meng ◽  
Rui Chen ◽  
Xiaoyu Zhu ◽  
Yingjian Lu ◽  
Ting Nie ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

scholarly journals Substrate specificity of the milk-clotting enzyme from Irpex lacteus on peptide hormones.

1986 ◽  
Vol 50 (4) ◽  
pp. 923-930 ◽  
Author(s):  
Hideyuki KOBAYASHI ◽  
Isao KUSAKABE ◽  
Maki OKUMURA ◽  
Kazuo MURAKAMI
Keyword(s):  
Substrate Specificity ◽  
Peptide Hormones ◽  
Irpex Lacteus ◽  
Milk Clotting ◽  
Milk Clotting Enzyme
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