Novel milk-clotting enzyme from Bacillus stearothermophilus as a coagulant in UF-white soft cheese
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There is a growing number of scientific reports on the production and extraction of new alternatives for milk-clotting enzymes, driven by growing demand for cheese and limited availability of rennet.
“There is a growing number of scientific reports on the production and extraction of new alternatives for milk-clotting enzymes (MCE), as a result of the growing demand for cheese and the limited availability of rennet.”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Ahmed et al., 2016
The availability of rennets is gradually decreasing, primarily because of rising demand for cheese production and increasing consumption.
“The availability of rennets is gradually decreasing, primarily because of the rising demand for cheese production and increasing consumption (Ayana et al., 2015;Ahmed et al., 2016).”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Ahmed et al., 2016
The enzyme produced by Bacillus stearothermophilus exhibited enhanced MCA up to a salt concentration of 0.1%, but concentrations above 2% resulted in a decrease.
“Similarly, Ahmed et al. (2016) found that the enzyme produced by Bacillus stearothermophilus exhibited enhanced MCA up to a salt concentration of 0.1%, but concentrations above 2% resulted in a decrease.”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Ahmed et al., 2016
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References 27 · Cited by 45
- Authors
- Ahmed, S. A., Wehaidy, H. R., Ibrahim, O. A., Abd El Ghani, S., & El-Hofi, M. A.
- Affiliations
- National Research Centre (EG)
- Corresponding author
- Ahmed, Samia A.
- Venue
- Biocatalysis and Agricultural Biotechnology
- Publisher
- Elsevier BV
- Published
- 2016-07
- Volume
- 7
- Pages
- 241-249
- ISSN
- 1878-8181 (ISSN-L)
- OpenAlex
- W2474101666
- Cited by
- 45
- References
- 27
- Citations by year
- 2025: 4 · 2024: 5 · 2023: 6 · 2022: 2 · 2021: 7 · 2020: 6 · 2019: 7 · 2018: 5 · 2017: 2 · 2016: 1
- FWCI
- 4.36
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Biocatalysis and Agricultural Biotechnology (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- Bacillus stearothermophilus, milk-clotting enzyme, cheese coagulants, enzyme production optimization, enzyme stability, cheese texture, cheese flavor, sensory properties
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