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Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet
The main objective of this study was to test the efficiency of a wild cardoon (Cynara cardunculus L.) rennet, previously optimized by response surface methodology, in cheese making process; then to select the best brine concentration, leading to excellent cheese quality. Results showed that the opti...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7925762/ https://ncbi.nlm.nih.gov/pubmed/33746261 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04643-8 |
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