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The use of agroindustrial wastes not only decreases bioprocesses and disposal costs but also contributes to the upgrading of the… Expand Strongly proteolytic starters seem to improve the growth of nonstarter lactobacilli during cheese ripening, but no information is… Expand v Enzymatic milk coagulation for cheese manufacturing involves the cleavage of the scissile bond in casein by an aspartic… Expand The rennet-induced coagulation of bovine milk at 10 degrees C was investigated. The rate of change of absorbance at 600 nm was… Expand The method is designed for carrying out a rapid analysis (in a single determination cycle) of the total activity and the… Expand The aspartic proteinase, chymosin (EC 188.8.131.52) is the principal milk clotting enzyme used in cheese production and is one of the… Expand La caracterisation microbiologique et biochimique des fromages de type suisse, et l'etude de facteurs influencant l'affinage et… Expand The manufacture of (semi-)hard cheese from ultrafiltered milk (UF-cheese) enables the partial incorporation of whey proteins in… Expand PURPOSE
To further investigate the binding of alpha-crystallin to other proteins as part of its chaperone-like activity, we… Expand Thirty suckling pigs of 4 litters were divided into an experimental and a control group. The experimental piglets were treated… Expand