Plant proteases used as milk coagulants in cheesemaking are reviewed in this paper. Plant
proteases have been used as milk coagulants in cheesemaking for centuries either as crude …

An updated review of emerging plant proteases with potential biotechnological application is
presented. Plant proteases show comparable or even greater performance than animal or …

Plant rennets hold an important position among various coagulants used in cheese
technology. The selection of a suitable plant coagulant is important due to the increasing …

Common milk coagulants, such as calf rennet, genetically engineered chymosin, and
microbial rennet, are costly and face restrictions due to ethical, cultural, and dietary …

Ficus religiosa Linn is a large evergreen tree found throughout India, wild as well as
cultivated. It is popular indigenous system of medicine like Ayurveda, Siddha, Unani and …

Chemical analysis showed that Ficus religiosa contained tannins, phenols, saponins,
sugars, alkaloids, methionine, terpenoids, flavonoids, glycosides, proteins, separated amino …

A protease from tamarillo fruit (Cyphomandra betacea Cav.) was purified by ammonium
sulphate precipitation and diethylaminoethyl-Sepharose chromatography. Protease activity …

Ficus carica is one of the most popular and edible plants. Its trees emanate latex of high
medical importance. The well-studied procoagulant effect of ficin is a hallmark of this latex …

Milk-clotting enzymes are valued as chymosin-like protease substitutes for cheese making
industries. An extracellular metalloprotease (AcP s) with high milk-clotting activity was …

A novel milk-clotting serine protease, named religiosin B, is purified from Ficus religiosa. The
molecular mass of the protein is 63,000 with pI value of pH 7.6. The proteolytic activity of the …