Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening

Food Chemistry

Volumn 78, Issue 3, 2002, Pages 281-289

  Sanjuan E ^a   Millan R ^a   Saavedra, P ^a   Carmona, M A ^b   Gomez R ^b   Fernandez Salguero J ^b  

^a UNIVERSITY OF LAS PALMAS DE GRAN CANARIA   (Spain)

^b UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Los Pedroches cheese; Physicochemical composition; Ripening course; Vegetable rennet

Indexed keywords

FAT; LACTIC ACID; LACTOSE; NITROGEN; PROTEIN; SODIUM CHLORIDE; WATER;

ARTICLE; ASH; CHEESE RIPENING; CONTROLLED STUDY; MOISTURE; NONHUMAN; PH; PHYSICAL CHEMISTRY; STATISTICAL ANALYSIS;

ANIMALIA; FRAXINUS; OVIS;

EID: 0036342818     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00098-5     Document Type: Article

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