At present the best method for producing economic and consistent cheese flavours is through enzyme-modified cheese production. Essentially, the technology used to produce enzyme-modified cheese involves incubating cheese/curd with enzymes (proteinases, peptidases, lipases and esterases) in a slurry system...
Recombinant lamb chymosin (RLC) was prepared and tested for its potential use in cheese production. The milk clotting activity and proteolytic activity of RLC were evaluated in comparison with commercial recombinant calf chymosin (RCC), cow rennet (CR), and microbial coagulant (MC). RLC, RCC,...
Johnson ME, Lucey JA (2006) Major technological advances and trends in cheese production. J Dairy Sci 89:1174-1178 ArticleCASGoogle Scholar Joo HS, Koo IM, Cho JW et al. (2005). Stabilization method of an alkaline protease from inactiva-tion by heat, SDS and hydrogen peroxide. Enzyme Micr...
Milk clotting enzymes, essential for milk coagulation in cheese production, are obtained from the stomach of young ruminants, an expensive and limited source. This study was accomplished by finding a suitable alternative. Bacterial isolates recovered from honey were screened for milk clotting enzyme act...
1.Production of enzyme-modified cheese with Flavourenzyme and lipase;复合风味蛋白酶与脂肪酶制作酶改性干酪 2.Cheddar enzyme-modified cheese (EMC) was produced by from flavourless curd substrate using combinations of neautrase,flavor enzyme and lipases(Lipase R) hydrolysed to a set level of primary...
With the development of humanity history, enzymes have been gradually applied into various fields like clinical therapy and chemical production.
Domestic cheese contaminated with enterotoxigenic staphylococci can result in the formation of enterotoxin, which can produce foodborne illness when the product is ingested. Due to microbiological contamination, microbiological criteria are tools that can be used in assessing the safety and quality of ...
In the dynamic realm of the food industry, pepsin plays a vital role. It is instrumental in the production of fish meal and the hydrolysis of various proteins, including soy protein. Additionally, it is a key agent in milk clotting during cheese production, especially when combined with c...
Enzyme-modified cheeses (EMCs) are used uniquely to enhance the cheese flavour in processed foods. Here we report, for the first time, the results from proteolysis process of the two-stage production of EMC with ripened white cheese flavour. Proteolytic ripening parameters, sensory properties, and...
Food enzymes are mainly used in the baking industry, fruit juice and cheese manufacturing, as well as wine making and brewing to improve their flavor, texture,digestibility, andnutritional value. Most food enzymes are considered as processing aids, and only a few are used as additives. But, in...