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Natural rennet sterilisation by non-thermic methods for fresh cheese manufacture

Natural rennet is widely used in artisanal cheese shops to produce fresh cheese with particular characteristics such flavour, in comparison to artificial rennet. This rennet is produced by the cheesemakers under non-hygienic conditions. The use of non-thermal technologies such as ultrasound and UV l...

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Principais autores: Juan Antonio Rendón-Huerta, Alejandra Rodríguez-Gallegos, Juan Ángel Morales-Rueda, Juan Carlos García-López, Gregorio Álvarez-Fuentes, Luis Octavio Negrete-Sánchez, Héctor Aarón Lee-Rangel
Format: Artigo
Sprog:Inglês
Udgivet: Taylor & Francis Group 2023-12-01
Serier:Italian Journal of Animal Science
Fag:
microbial analysis
ultrasonication
calf rennet
food safety
cow’s milk
Online adgang:http://dx.doi.org/10.1080/1828051X.2023.2188884
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