Cheesemaking with vegetable coagulants - The use of Cynara L. for the production of ovine milk cheeses

International Journal of Dairy Technology

Volumn 56, Issue 2, 2003, Pages 76-85

  Roseiro, Luisa Bivar ^a   Barbosa, Manuela ^a   Ames, Jennifer M ^b   Wilbey, R Andrew ^b  

^a INETI   (Portugal)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Cardosins; Cynara L.; Ovine milk cheeses; Vegetable coagulants

Indexed keywords

CHEESEMAKING; CYNARA; DAIRY INDUSTRY; DEGRADATION; ENZYME ACTIVITY; ENZYME MECHANISM; ENZYME SPECIFICITY; EXTRACTION; FOOD COMPOSITION; FOOD PROCESSING; HISTORY; MILK; PH MEASUREMENT; PLANT ROOT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; PROTEIN DEGRADATION; REVIEW; ROOM TEMPERATURE; TEMPERATURE DEPENDENCE; VEGETABLE;

CYNARA; OVIS;

EID: 0038274072     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00080.x     Document Type: Review

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