From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer’s Spent Grain (BSG)

From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer’s Spent Grain (BSG)

This study explores the extraction and characterization of proteolytic enzymes from brewer’s spent grain (BSG) and their potential as sustainable coagulants in the dairy industry. BSG samples from various beer types (Blonde Ale, IPA, Kölsch, Honey, and Porter) were obtained from two artisanal brewer...

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Bibliographic Details
Main Authors: Maximiliano M. Villegas, Johana N. Silva, Florencia R. Tito, Claudia V. Tonón, Fernando F. Muñoz, Alfonso Pepe, María G. Guevara
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
circular economy
barley bioproducts
vegetable rennet
biomass sustainability
food innovation
enzymes
Online Access:https://www.mdpi.com/2304-8158/13/22/3658
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