Milk‐clotting enzymes (MCEs) are pivotal biocatalysts in the dairy industry, serving as alternatives to traditional calf rennet in cheese production. These enzymes act through the specific hydrolysis ...

Soft or hard, cheddar or gorgonzola, solid or melted, cheese just wants to be eaten. And if cheese could speak, it would say that it prefers to be eaten by humans rather than by fish or mice. Humans, ...

Nitrilases are a unique class of enzymes that catalyse the hydrolysis of nitrile compounds to yield the corresponding carboxylic acids or amides. Their application in biotransformation processes has ...