Milk clotting enzymes from marine resources and their role in cheese-making: A mini review
With the continual increase in global cheese consumption, rennet, the traditional milk
coagulant, is unable to meet the growing demand in cheese production. Although several …
coagulant, is unable to meet the growing demand in cheese production. Although several …
Fish waste biorefinery: A novel approach to promote industrial sustainability
In pursuit of sustainability and resource efficiency, concept of the circular economy has
emerged as a promising framework for industries worldwide. The global fish processing …
emerged as a promising framework for industries worldwide. The global fish processing …
Isolation and identification of milk-clotting proteases from Prinsepia utilis Royle and its application in cheese processing
L Zhang, G Wu, D Li, A Huang, X Wang - Food Research International, 2024 - Elsevier
The aim of this study was to isolate and identify the main milk-clotting proteases from
Prinsepia utilis Royle. Protein isolates obtained using precipitation with 20%–50 …
Prinsepia utilis Royle. Protein isolates obtained using precipitation with 20%–50 …
Color and fluorescence orthogonal dual-functional visual turn-on sensing for acidic and alkaline glyphosate and additive
K Wang, HN Ma, JX Song, X Yuan - Food Chemistry, 2025 - Elsevier
In this work, benefitting from the sensitive pH-responsiveness of both meso-tetra-(4-
sulfonatophenyl) porphyrin (TPPS 4) and calixpyridinium, and their controllable strong …
sulfonatophenyl) porphyrin (TPPS 4) and calixpyridinium, and their controllable strong …
Influence of different milk-clotting enzymes on the process of producing semihard cheeses
DS Myagkonosov, IT Smykov, DV Abramov… - Food systems, 2023 - fsjour.com
The effect of milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass
fraction of chymosins of 95%,“Bovine Pepsin” with a mass fraction of chymosin of 10%), as …
fraction of chymosins of 95%,“Bovine Pepsin” with a mass fraction of chymosin of 10%), as …