Chemical and microbiological characteristics of Ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 2, 2000, Pages 451-456

  Vioque, Montserrat ^a   Gómez, Rafael ^a   Sánchez, Emilia ^a   Mata, Carmen ^a   Tejada, Luis ^a   Fernández Salguero, José ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Cynara cardunculus; Cynara humilis; Ovine cheese; Proteolysis; Vegetable coagulants

Indexed keywords

ASTERACEAE; COAGULATING AGENT; MILK; NITROGEN; PLANT EXTRACT; PROTEINASE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIAL FLORA; CHEESE; CHEMISTRY; CONTROLLED STUDY; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD HANDLING; FOOD PROCESSING; FOOD QUALITY; INTERMETHOD COMPARISON; ISOLATION AND PURIFICATION; METHODOLOGY; NONHUMAN; PLANT; PROTEIN DEGRADATION; REACTION ANALYSIS; SHEEP; SPECIES DIFFERENCE;

ANIMALS; ASTERACEAE; CHEESE; COAGULANTS; ENDOPEPTIDASES; FOOD ANALYSIS; FOOD HANDLING; MILK; PLANT EXTRACTS; SHEEP;

ANIMALIA; ASTERACEAE; BACTERIA (MICROORGANISMS); CIRSIUM; CYNARA CARDUNCULUS; CYNARA HUMILIS; ENTEROBACTERIA; OVIS; OVIS ARIES;

EID: 0343114428     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990326v     Document Type: Article

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