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Showing 1 to 14 of 14 for “"Chymosin"”.
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Improving Texture and Flavor of Reduced-Fat Cheddar Cheese Using an Exopolysaccharide-Producing Culture and Ultrafiltration
… 3 months of ripening due to increased residual chymosin activity. We hypothesized that the reduced amount of chymosin needed to coagulate ultrafiltered (UF) milk might result in reduced residual chymosin activity and bitterness in cheese. The objectives of this study were to improve the texture …
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Primary proteolysis of caseins in cheddar cheese
… be established. The proteolytic specificity of chymosin on bovine αs1- and αs2-caseins and of plasmin on bovine αs1-casein were determined. The action of cathepsin D, the principal indigenous acid milk proteinase, on caseins was studied and its pH optimum and sensitivity to NaCI determined. The …
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A Study of the Structure of Bovine Casein Micelles and the Secondary Phase of Milk Coagulation Using Immobilized Enzymes
… with soluble and immobilized proteases, (chymosin and pepsin) and soluble and immobilized (neuraminidase). Analysis of the reaction products gave us an indication of the surface structure of the micelle.
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Chemical and physical properties of bovine alpha-lactalbumin, beta-casein and genetically altered bovine beta-casein produced in the milk of transgenic mice
… did not change significantly. In addition, two chymosin-resistant and one plasmin-resistant bovine $\beta$-casein genomic constructs were generated and microinjected to generate transgenic mice. Mouse milk containing each of the three mutant $\beta$-caseins was produced and analyzed by …
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Effect of Coagulants and Calcium Reduction on Mozzarella Cheese Functionality
… was to study the effects of coagulants (chymosin and the proteases derived from Cryphonectria parasitica) and starter culture on the proteolysis of reduced calcium Mozzarella cheese. Mozzarella cheeses were made by direct acidification using glucono - δ- lactone or using starter culture. …
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Untersuchungen zur Hydrolyse von beta-Casein in Modellsystemen und in ausgewählten Käsesorten
… 30 % an der Caseinfraktion beteiligt ist, durch Chymosin und ein mikrobielles Milchgerinnungsenzym (Suparen) hydrolysiert werden. Anschließend sollten kommerziell erhältliche Käse untersucht werden, um eventuelle Parallelen zum Modell Käse ziehen zu können.
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Untersuchungen zur Proteolyse von para-k-Casein: vom Modell zum Käse
… die industriell relevanten Milchgerinnungsenzyme Chymosin, Fromase und Suparen bei unterschiedlichem Wasserangebot verfolgt werden. Para-k-Casein wird bei einem käseüblichen Wassergehalt von 60 % innerhalb von 15 Wochen über wenig höhermolekulare Spaltprodukte überwiegend zu Peptiden mit Molmassen …
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Effects of Chelating Agents on Texture of Lowfat Cheddar Cheese
… to pH 6.2 prior to setting using 34 ml chymosin/454 kg and starter culture addition. After cutting, curd was cooked to 96°F for 30 min and held for 10 min. After cooking, the curd was washed, salted, hooped and pressed. FFC was made on subsequence days from same batch of milk by the …
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Aplicación de la electroforesis capilar para el análisis y seguimiento del grado de maduración de quesos de oveja y mezcla de la provincia de Burgos
… products released by the action of plasmin, chymosin, and Neutrase® (commercial preparation used to accelerate cheese maturation) were monitored on a time interval basis; and multivariate analysis of the protein profile of ewe’s milk cheese and mixture cheese (cow-ewe) was used in order to …
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Accelerated Ripening of Reduced-Fat Cheddar Cheese from Condensed Milk
… die (34). Cheddar cheese is produced by a chymosin-induced coagulation of milk, aided by the lactic acid that starter bacteria produce. Excess moisture is expelled from the coagulated milk and curd mats are formed, which fuse together. These curd mats are then repeatedly turned and piled …
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Patterns of proteolysis in Danish blue, Camembert, smear-ripened and Cheddar cheeses
… the cheese. Secondary proteolytic changes of the chymosin-derived peptides s1-CN (f1-23) and -CN (193-209) were investigated in Cheddar cheeses made using single strains of Lactococcus lactis subsp. cremoris HP and SK11 during 6 months of ripening and proteolytic specificities of the …
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Generation and characterisation of biologically active milk-derived protein and peptide fractions
… The effects of sodium caseinate hydrolysed by chymosin on the gut-derived satiety hormone glucagon-like peptide-1 (GLP-1) were investigated; the resulting casein-derived peptides displayed good in vitro and in vivo secretion of GLP-1. Overall, the studies described in this thesis expand on …
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Studies on equine milk and comparative studies on equine and bovine milk systems
… appeared to be resistant to hydrolysis by calf chymosin but equine β-casein was readily hydrolysed. Resolution of equine milk proteins by urea-PAGE showed the multi-phosphorylated isoforms of equine αs- and β-caseins and capillary zone electrophoresis showed 3 to 7 phosphorylated residues in …
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Evaluation of microbial adjuncts and their effect on the ripening of cheddar cheese
… paracasei DPC 4715 was sensitive to chymosin and cathepsin D and it may have been cleaved by the rennet used for the cheese manufactured or by indigenous milk proteases. A series of studies were performed using various microbial adjuncts to influence cheese ripening. Microbacterium …