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 …

The present study evaluated four laticifer fluids as a novel source of peptidases capable of
hydrolyzing proteins in cow's milk. The latex peptidases from Calotropis procera (CpLP) …

Abstract Cysteine peptidases (EC 3.4. 22) are the most abundant enzymes in latex fluids.
However, their physiological functions are still poorly understood, mainly related to defense …

This work reports the characterisation of caseinolytic and milk-clotting activities of proteases
extracted from ripe fruits of Morinda citrifolia L., as a potential of their use in cheese …

Cucumisin (CUC) from industrial melon by-products was separated for the first time through
biological precipitation using carrageenan (CRG). This approach could represent a cost …

Cheese has become an important food item that may provide great nutritional benefits to
consumers all over the world. Rennet is the most important milk coagulant obtained from calf …

Analogue cheese made from sweet corn extract was expected to fulfill the people's need for
cheese and as alternative cheese made from cow's milk. The use of maltodextrin as a filler …

Laticifers are present in plants belonging to a broad range of taxonomic groups, and
originated independently during the evolution of species. Although laticifers are cells with …

In recent years, many attempts have been made to find new plant proteases to make artisan
cheeses. The global increase in cheese consumption, together with a lower supply and …