Chymosin is a predominant enzyme in rennet and used cheese production because of its excellent milk-clotting activity. Herein, we proposed facile label-free electrochemical method for determining chymosin activity based on peptide-based substrate. The synthesized substrate peptide was assembled onto the surface Au-deposited grassy carbon electrode. current proportional to activity, thus could b...

mChanges in the quantities of lactose, lactic acid and acetic acid in Serra cheese were monitored using a triplicate two-way factorial design over a ripening period of 35 days (sampling at 0, 7, 21 and 35 days) throughout the cheesemaking season (sampling in November, February and June). The amount of lactose in total solids of cheese (TS) decreased slowly from 6.17% to 0.21% (w/wTS) as ripenin...

In this study, the potential use of Moringa oleifera as a clotting agent of different types of milk (whole, skim, and soy milk) was investigated. M. oleifera seed extract showed high milk-clotting activity followed by flower extract. Specific clotting activity of seed extract was 200 times higher than that of flower extract. Seed extract is composed by four main protein bands (43.6, 32.2, 19.4,...

Goat milk coagulation properties (gMCP) are important trait for the cheesemaking industry but rarely included in national breeding programs. In present study, we monitored goat quality traits and gMCP of Slovenian Alpine goats within a single flock (N = 77), reared same common environment over three-year period. addition, using pedigree data, looked correlations among dams, daughters 32 pairs) ...

ABSTRACT This study aimed to investigate the production of acid-coagulated fresh cheese by using slightly acid diafiltered (DF) microfiltered (MF) casein concentrates (8% protein). Three different acidifying agents were tested during DF: carbon dioxide, lactic acid, and citric acid. Fresh was manufactured acid-DF concentrates, or DF with just water, compared MF without DF. The cheeses ...