AbstractThis work studied the influence of high pressure homogenization (HPH) on a commercial fungal protease. The enzyme solutions (2 and 20 g/100 mL) were processed up to 190 MPa and the proteolytic activity (PA), milk-clotting activity (MCA) and the rheological behavior of the milk coagulation phase were evaluated. The effects of multi-pass (three cycles) HPH at 25 and 190 MPa was evaluated for enzyme processed at concentration of 2 g/100 mL. No differences in PA and MCA were observed for the samples of 2 g/100 mL of enzyme concentration processed by HPH. On the other hand, increase in PA (∼3%) and MCA (∼10%) were observed for the enzymes processed at 190 MPa at high concentration, which consequent faster clotting and higher consistency ...
peer-reviewedThis study aimed to investigate the effect of different activity levels of a thermoresi...
This is the publisher’s final pdf. The published article is copyrighted by American Dairy Science A...
Milk retentates (35~ total solids, 13~ protein) obtained by ultrafiltration were diluted with the pe...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pesso...
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)This work studied the effects of ...
This work studied the effects of high pressure homogenization (HPH) on the performance of a commerci...
This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine ...
This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine ...
This study evaluated the effect of high pressure processing (HPP) on the proteolytic and milk-clotti...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)This study compared the inactivation of...
The hydrolysis of casein (CN) fractions induced by milk-clotting enzymes processed using high pressu...
AbstractHigh pressure homogenization (HPH) is an alternative food processing technique. As product h...
The presence of thermoresistant proteases produced by psychrotrophic microorganisms have been identi...
This study investigated the influence of high pressure processing (HPP) on the proteolytic and milk-...
Experimental production of milk clotting enzymes was conducted on a laboratory culture medium for 19...
peer-reviewedThis study aimed to investigate the effect of different activity levels of a thermoresi...
This is the publisher’s final pdf. The published article is copyrighted by American Dairy Science A...
Milk retentates (35~ total solids, 13~ protein) obtained by ultrafiltration were diluted with the pe...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pesso...
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)This work studied the effects of ...
This work studied the effects of high pressure homogenization (HPH) on the performance of a commerci...
This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine ...
This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine ...
This study evaluated the effect of high pressure processing (HPP) on the proteolytic and milk-clotti...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)This study compared the inactivation of...
The hydrolysis of casein (CN) fractions induced by milk-clotting enzymes processed using high pressu...
AbstractHigh pressure homogenization (HPH) is an alternative food processing technique. As product h...
The presence of thermoresistant proteases produced by psychrotrophic microorganisms have been identi...
This study investigated the influence of high pressure processing (HPP) on the proteolytic and milk-...
Experimental production of milk clotting enzymes was conducted on a laboratory culture medium for 19...
peer-reviewedThis study aimed to investigate the effect of different activity levels of a thermoresi...
This is the publisher’s final pdf. The published article is copyrighted by American Dairy Science A...
Milk retentates (35~ total solids, 13~ protein) obtained by ultrafiltration were diluted with the pe...