Influence of different milk-coating enzymes on the process of producing soft cheeses

The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated. Three brands of MCE of different origins were investigated: Marzyme® (MCE of microbial origin based on Rhizomucor miehei protease), Naturen® (calf rennet) and Chy-max® M (recombinant camel chymosin). It was established that MCEs had different ratios of milk clotting activity (MCA) to total proteolytic activity (PA). It was determined that the MCA/PA ratio, which characterizes the degree of specificity of the MCE action with regard to kappa-casein, in Chy-max M 1000 is ~7 times higher than that of Naturen and ~50 times higher than that of Marzyme. Such differences did not lead to a negative effect when using the Marzyme preparation in the production of soft cheeses. There were no statistically significant differences in the amount of dry matter loss of the curd into the whey, physicochemical parameters and output between the variants of cheeses made with the studied brands of MCE. Shorter duration of milk clotting (16.5 min) was observed with Marzyme than with MCE of Naturen (20.5 min) and Chy-max M (22.5 min). The results of the coagulation duration were explained by the stimulation of the activity of MCE of microbial origin, by the pH level of milk before coagulation (below pH 6.4). It was shown that modern MCEs of microbial origin could be recommended as a cost-effective replacement for more expensive rennet and recombinant chymosins in the production of soft and fresh cheeses.

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Studies on Milk-Clotting Enzyme from the "Litsusu" Tree (Wrightiana calysina): Evidence for Milk Coagulation

Nihon Chikusan Gakkaiho ◽

10.2508/chikusan.54.11_720 ◽

1983 ◽

Vol 54 (11) ◽

pp. 720-728

Author(s):

Akiyoshi HOSONO ◽

Hajime OTANI ◽

Fumisaburo TOKITA

Keyword(s):

Milk Clotting ◽

Milk Clotting Enzyme ◽

Milk Coagulation

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Study the influence of nitrogen on rennin production by fungi Rhizomucor miehei using solid-state fermentation

Brazilian Journal of Biological Sciences ◽

10.21472/bjbs.030517 ◽

2016 ◽

Vol 3 (5) ◽

pp. 193

Author(s):

Houthail Al-Ahmad Al-Jammas ◽

Hassan Al-Fathi ◽

Walid Al-Khalaf ◽

Anton Taifor

Keyword(s):

Enzyme Activity ◽

Solid State ◽

Protein Content ◽

Yeast Extract ◽

Wheat Bran ◽

Solid State Fermentation ◽

Rhizomucor Miehei ◽

Milk Clotting ◽

Milk Clotting Enzyme ◽

Milk Clotting Activity

The effect of different nitrogen resources on the biosynthesis of milk clotting enzyme by Rhizmucor miehei was studied under solid state fermentation using wheat bran as base medium. Urea, peptone, albumin, casein, yeast extract were added with different concentrations (1%-10%). The response parameters were the ratio of milk clotting activity (MC) to proteolytic activity (PA) and protein content. The highest enzyme yield was achieved with casein at a rate of 2% w/w followed by 2% yeast extract, 1% albumin, 1% peptone, and 1% urea with values 5.6, 4.9, 4.2, 4, 3 mg/mL, respectively. Maximum enzyme activity (MCA/PA) was 50.4, 44.1, 37.8, 36, 27 SU for casein, yeast extract, albumin, peptone, and urea, respectively.

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An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species

Foods ◽

10.3390/foods8120600 ◽

2019 ◽

Vol 8 (12) ◽

pp. 600 ◽

Cited By ~ 3

Author(s):

Katia Liburdi ◽

Carlo Boselli ◽

Gilberto Giangolini ◽

Simonetta Amatiste ◽

Marco Esti

Keyword(s):

Carica Papaya ◽

Animal Species ◽

Promising Alternative ◽

Milk Clotting ◽

Sheep Milk ◽

Milk Clotting Enzyme ◽

Different Temperatures ◽

Vegetable Coagulant ◽

Proteolytic Activities ◽

Milk Coagulation

Cynara cardunculus, Carica papaya and Ficus carica extracts are proposed as milk coagulants herein. Their coagulation efficiency was measured in bovine, buffalo, goat and sheep milk incubated at different temperatures. The milk-clotting and proteolytic activities as well as the lactodynamographic parameters were determined considering animal rennet as a reference coagulant. The vegetable coagulant, extracted from C. cardunculus pistils, proved to be the most suitable milk-clotting enzyme for cheesemaking, since it possesses similar milk clotting properties to conventional calf rennet. F. carica latex, but seemed to be a promising alternative coagulant at higher temperatures. The strong proteolytic activity of papain caused poor milk coagulation in all milk samples. To conclude, this result also supports the original hypothesis of this study that the excessive proteolytic nature of plant coagulants can negatively affect the cheesemaking process. The optimization of using a plant rennet in a dairy application can be done by selecting the appropriate plant rennet with a consistent clotting efficiency. These innovative manufacturing processes may also lead to the optimization and production of new cheese varieties.

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THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES

Food systems ◽

10.21323/2618-9771-2020-3-3-42-50 ◽

2020 ◽

Vol 3 (3) ◽

pp. 42-50

Author(s):

D. S. Myagkonosov ◽

V. A. Mordvinova ◽

I. N. Delitskaya ◽

D. V. Abramov ◽

E. G. Ovchinnikova

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Proteolytic Activity ◽

Functional Properties ◽

Rhizomucor Miehei ◽

High Dose ◽

Low Level ◽

Milk Clotting ◽

Free Moisture ◽

Milk Coagulation

The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied. When using a low dose of milk-clotting enzymes (MCE) for milk coagulation (250–1100 IMCU per 100 kg of milk), cheeses were obtained with an increased moisture content (55–57%), excessive acidity (pH 4.8–4.9) and texture defects (incoherent, crumbly, with separation of free moisture). This is due to the formation of a weak curd, which releases moisture poorly during processing. The use of an increased dose of MCE makes it possible to obtain a denser curd, better releasing moisture. Cheese produced with a high dose of milk-clotting enzymes (2000–2800 IMCU per 100 kg of milk) had a lower moisture content (52–53%) and lower acidity (pH 5.0–5.1). The protein matrix is more hydrated in these cheeses, which ensures its better water holding capacity and a more homogeneous and cohesive texture. The use of an increased dose of MCE with a high total proteolytic activity (Fromase) gives undesirable consequences in the form of accelerated proteolysis of cheese mass proteins, rapid loss of functional properties of the cheese, and a decrease in the shelf life of cheese (less than 60 days). Cheese production using an increased dose of MCE with a low level of total proteolytic activity (Chy-max M) allows achieving a low level of proteolysis during cheese ripening and increasing its shelf life.

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Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production

Сheesemaking and buttermaking ◽

10.31515/2073-4018-2019-1-24-26 ◽

2019 ◽

pp. 24-26

Author(s):

D.V. Abramov ◽

◽

D.S. Myagkonosov ◽

I.N. Delitskaya ◽

V.A. Mordvinova ◽

...

Keyword(s):

Enzyme Preparations ◽

Milk Clotting ◽

Milk Clotting Enzyme

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Novel Bacillus Milk-Clotting Enzyme Produces Diverse Functional Peptides in Semihard Cheese

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.0c08120 ◽

2021 ◽

Vol 69 (9) ◽

pp. 2784-2792

Author(s):

Fanqiang Meng ◽

Haizhen Zhao ◽

Fengxia Lu ◽

Xiaomei Bie ◽

Zhaoxin Lu ◽

...

Keyword(s):

Milk Clotting ◽

Milk Clotting Enzyme ◽

Functional Peptides

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Deployment and Dynamics of a Biofeedback System for Anxiety Awareness during Online Examination Activities

Applied Sciences ◽

10.3390/app11020756 ◽

2021 ◽

Vol 11 (2) ◽

pp. 756

Author(s):

Hippokratis Apostolidis ◽

Georgia Papantoniou ◽

Thrasyvoulos Tsiatsos

Keyword(s):

Academic Performance ◽

Convergent Validity ◽

Cost Effective ◽

Path Model ◽

Self Report ◽

Postgraduate Students ◽

Biofeedback System ◽

Online Examination ◽

Negative Effect ◽

Biofeedback Device

The presented paper examines the deployment of a cost-effective biofeedback system that provides anxiety awareness during online examination activities. Human anxiety is classified by evaluating biosignals related to skin conductance, skin temperature, and heart rate. The first aim of this study is to check the presented system performance. Thus, we test the convergent validity of the system regarding self-report measures of anxiety. Moreover, the system is validated against a commercial tool of anxiety detection. Fifteen (15) postgraduate students took part in the relevant psychometric test. The convergent validity of the system is found to be satisfactory. The second aim of this study is to identify the participant’s personality dimensions according to Technology Readiness Index (TRI) which affects their academic performance and their real-time anxiety, as provided by the biofeedback device, during academic examinations. Thirty-five (35) postgraduate students, who were taking examinations in the form of synchronous online tests in the classroom for one of their lessons, took part in this stage of the research. The examined relationships are presented via a path model showing mainly that insecurity causes academic performance to decline, which in turn has a significant negative effect with increasing anxiety.

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