Some plants have enough amount of proteolytic enzymes in its tissues and can clot the milk
under optimum conditions. Their use as coagulants in cheesemaking represents a …

The dairy industry traditionally uses aspartic proteases from bovine and microbial sources
for cheese processing, but there is interest in alternative enzyme sources to supply the large …

The objective was to study the behavior of the respiration rate (RR) of guamara and
cocuixtle fruits during storage, the effect or the maturity stage (green maturity and …

Pembelajaran berbasis proyek kolaboratif merupakan pendekatan yang menjanjikan dalam
meningkatkan keterampilan proses sains siswa pada praktikum IPA di Sekolah Menengah …

Camel milk transformation into cheese remains an objective to be improved today. This
study aimed to improve camel milk clotting using a crude extract from green pods of carob as …

Proteases are one of the most used enzymes in the food industry, including the dairy
industry. The coagulation of milk requires a protease capable of hydrolyzing caseins in such …

Plant-derived proteases to coagulate milk in cheese making have gained considerable
attention. This is mainly due to greater demand to diversify the cheese making and …

Las enzimas proteolíticas representan alrededor del 60% del mercado total de enzimas que
actualmente se comercializan como agentes catalíticos para aplicaciones biotecnológicas …

Abstract in italiano Plant coagulants have become a subject of growing interest in cheese
industry due to their easy availability and simple purification process. The milk clotting …