Presence of Milk Clotting Proteinases in Cynara Scolymus L. Cv. Green Globe (Asteraceae)

Microbiological Analysis and Nutritional Evaluation of Cottage Cheese Produced with Kiwifruit Enzyme

“…1 per cent rennet and 0.5 per cent partially purified kiwifruit enzyme were optimized for cottage cheese production. However milk-clotting activity estimated by Cavalcanti et al, (2010) in different precipitation fractions of the Nocardiopsis sp were in the range of 1.14-20.00 U/ml whereas Llorente et al, (1997) Table 4 shows the effect of storage on microbial load of cottage cheese samples. With the storage there was increase in microbial load in both the samples.…”

Isolation and Partial Characterisation of Milk-clotting Aspartic Protease from Streblus asper

“…The purified S. asper protease at 40°C remained fully active even after 60 min of incubation, but at 70°C it loses 90% of its initial activity ( Figure 2). Llorente et al (1999) studied the milk-clotting proteinases of mature flowers of the artichoke (Cynara scolymus L.) and reported the extracts had low thermal stability at temperatures above 45°C. The thermal behaviour of the proteinase present in the S. asper extract that is inactivated by moderate heating supports its application in the production of cheeses.…”

“…Purified milk-clotting aspartic protease from the stigma of artichokes (C. scolymus), which showed maximum activity at pH 5.0 (Sidrach et al, 2005). Llorente et al (1999) reported that the extracts of mature flowers of artichokes (C. scolymus L.) exhibited optimum activity at acid pH values, with the maximum activity at pH 5.0. Therefore the optimum pH of S. asper protease is almost similar with the results of previously characterised milk-clotting plant proteases.…”

The characterization and application of Calotropis procera, a coagulant in Nigerian Wara cheese

“…The optimal pH of C. procera at 5.6 is similar to other plant coagulants as fig trees latex Ficus carica at 5.4 (Miguel & Lima‐Costa, 1998), silverleaf nightshade Solanum elaegnifolium at 5.0 (Gaona & Trevino, 1977), flowers of cardoon, Cynara cardunculus have 90% of their maximum activity between pH 3.5 and 5.0 (Macedo et al. , 1993; Llorente et al. , 1999).…”