Assessing the authenticity of animal rennet using δ15N analysis of chymosin

Camin, Federica; Bontempo, Luana; Ziller, Luca; Franceschi, Pietro; Molteni, Aldo; Corbella, Roberto; Verga, Iris

doi:10.1016/j.foodchem.2019.04.106

Cited by 8 publications

(2 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Chymosin is a type of protease that causes milk clotting and a key enzyme in the formation of texture and special flavor in cheese and yogurt production. 23 The main target of chymosin in the milk-clotting process is casein. Casein in milk accounts for about 80% of its total protein content and can be divided into α s1 -casein, α s2 -casein, β-casein and κ-casein.…”

Section: Introductionmentioning

confidence: 99%

Microsyringe-assisted visual volume detection based on phase separation: the case of chymosin milk-clotting activity study

Gao,

Li,

Tai

et al. 2024

Anal. Methods

View full text Add to dashboard Cite

show abstract

Section: Introductionmentioning

confidence: 99%

Microsyringe-assisted visual volume detection based on phase separation: the case of chymosin milk-clotting activity study

Gao,

Li,

Tai

et al. 2024

Anal. Methods

View full text Add to dashboard Cite

show abstract

“…For centuries, calf rennet has traditionally been used for coagulating milk in cheese making, which is mainly obtained from the abomasal mucosa of suckling calves [ 1 ]. Chymosin (E.C.…”

Section: Introductionmentioning

confidence: 99%

Oilseed Extracts from Local Markets as Promising Coagulant Agents for Milk from Various Mammalian Species

Liburdi

Cucci

Esti

2022

Foods

View full text Add to dashboard Cite

The aim of this study was to identify novel milk coagulants to be used in cheesemaking. For this purpose, aqueous extracts from safflower (Carthamus tinctorius), sunflower (Helianthus annuus), flax (Linum usitatissimum) and sesame (Sesamum indicum) seeds were tested for their caseinolytic (CA) and milk coagulating properties (MCA) in skim milk at temperatures of 25, 37, 50, 65 and 80 °C. The seed oil samples with the highest temperature ranges in regard to coagulation efficiency were then tested in cow, buffalo, goat and sheep milks and the MCA and curd yield (CY) parameters were measured at different temperatures. Due to their high milk coagulation efficiency (CE) in all types of milk and at different temperatures, the sesame and sunflower seed extracts proved to be particularly interesting and their CY parameters were similar to those obtained with animal rennet. Moreover, our results confirm that oilseed coagulants are capable of coagulating milk and can also be considered as potential animal rennet substitutes. This study provides valuable insights into the development of potential vegetable coagulants that could be used for various production processes aimed at specific target consumers.

show abstract