Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses

Journal of the Science of Food and Agriculture

Volumn 82, Issue 4, 2002, Pages 464-468

  Fernandez Salguero J ^a   Tejada, L ^a   Gomez R ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Ewe's milk cheese; Microbiology; Powdered vegetable coagulant; Proteolysis

Indexed keywords

FOOD SCIENCE;

CYNARA; CYNARA CARDUNCULUS;

EID: 0036130369     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1066     Document Type: Article

References (21)

1. Purification, characterization and partial aminoacids sequencing of two new aspartic proteinases from fresh flowers of Cynara cardunculus L
2. Purification and partial characterization of milk clotting proteases from flowers of Cynara cardunculus
3. Influence of vegetable and animal rennet on proteolysis during ripening in ewes' milk cheese
4. The technology, chemistry and microbiology of Serra cheese: A review
5. Flor de cardo versus quimosina no fabrico de queijos artesanais
6. Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants
7. Microbiological characteristics of ewes' milk cheese manufactured using aqueous extracts of flowers from various species of cardoon Cynara L
8. Preliminary study of microbiological quality of cardoons of the genus Cynara L used in manufacture of traditional cheeses
9. Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus L
10. Use of Cd-ninhydrin reagent to assess proteolysis in cheese during ripening
11. MPN tables, corrected
12. Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese
13. Milk clotting and proteolytic activities of purified cynarases from Cynara cardunculus: A comparison to chymosin
14. Cheesemaking experiments carried out on some Italian cheese with vegetable rennet from cardo (Cynara cardunculus, L)
15. Cheese: Methods of chemical analysis
16. Production of staphylococcal enterotoxin A in Cheddar and Colby cheese