Effect of rennet on buffalo cheese microbiota, taste and flavor

Rennet is a critical element that allows the coagulation of milk caseins, the basic process of producing cheese. Traditional cheeses (Traditional Agri-food Products - PAT) are generally produced using artisanal animal rennet. The type of rennet used for cheese making, jointly with several other fac...

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Үндсэн зохиолчид:	Angela M. I. Montone, Angelo Citro, Germana Colarusso, Francesca Garofalo, Rubina Paradiso, Giorgia Borriello, Domenico Vecchio, Federico Capuano
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Universidad del Zulia 2023-11-01
Цуврал:	Revista Científica
Нөхцлүүд:	buffalo cheese rennet microbiota sensory assay
Онлайн хандалт:	https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43550
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!