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

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 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 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

Cheese-making with a vegetable rennet from Cardo (Cynara cardunculus)

1972 ◽  
Vol 39 (3) ◽  
pp. 335-343 ◽  
Author(s):  
F. Vieira de Sá ◽  
Manuela Barbosa
Keyword(s):  
Rheological Behaviour ◽  
Cow’S Milk ◽  
Cynara Cardunculus ◽  
Cheese Making ◽  
Cow's Milk ◽  
Milk Clotting ◽  
Ph Values ◽  
Sheep Milk ◽  
Milk Clotting Enzyme ◽  
Cheese Curd

SummaryThe milk-clotting enzyme found in the flowers of Cardo (Cynara cardunculus) was investigated as to its suitability as a substitute for traditional animal rennet used in cheese-making. The influence of milk pH, temperature and quantity on the clotting activity of this enzyme was studied. Rheological behaviour of cow's-milk and sheep-milk curds, from renneting to cutting, was determined with the Plint cheese curd torsiometer for various Ca contents and pH values. Edam, Serra and Roquefort cheeses were made and the protein breakdown which occurred in the cheese during the ripening period was determined. Animal rennet was used as a control in all the experiments. The enzyme from Cardo was a satisfactory substitute for animal rennet with cow's milk and was even more suitable for sheep's milk. It was found to be a very good clotting enzyme for soft-bodied cheese like Serra, but because of its high proteolytic activity it presented some problems in Edam cheese-making. In Roquefort cheese it gave satisfactory results, but with some loss in yield.

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

1964 ◽  
Vol 35 (4) ◽  
pp. 229-237
Author(s):  
Tomokichi TSUGO ◽  
Kokichi TANIGUCHI ◽  
Umeo YOSHINO ◽  
Akiko OZAWA ◽  
Kei ARIMA
Keyword(s):  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Enzyme

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

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

Quality Analysis of Fresh Cheese Prepared Using Wrightia tinctoria Proteases

2020 ◽  
Vol 16 (9) ◽  
pp. 1309-1317
Author(s):  
Anusha Rajagopalan ◽  
Bindhu O. Sukumaran
Keyword(s):  
Textural Properties ◽  
Artemia Salina ◽  
Quality Analysis ◽  
Human Consumption ◽  
Cheese Making ◽  
Phase Partitioning ◽  
Milk Clotting ◽  
Three Phase ◽  
Fresh Cheese ◽  
Wrightia Tinctoria

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.

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

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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