Can the use of Australian cardoon (Cynara cardunculus L.) coagulant overcome the quality problems associated with cheese made from ultrafiltered milk?

LWT

Volumn 42, Issue 8, 2009, Pages 1352-1359

  Agboola, Samson O ^a   Chan, Hwa H ^a   Zhao, Jian ^a   Rehman, Ata ^b  

^a CHARLES STURT UNIVERSITY   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Cheese making; Plant coagulant; Ultrafiltration

Indexed keywords

CHEESES; COAGULATION;

AQUEOUS EXTRACTS; BIOCHEMICAL INDICES; CHEESE MAKING; CONCENTRATION FACTORS; COWS' MILK; CYNARA CARDUNCULUS L; PLANT COAGULANT; QUALITY PROBLEMS; RIPENING PERIODS; SENSORY PROPERTIES;

ULTRAFILTRATION;

CYNARA CARDUNCULUS;

EID: 67349224981     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.03.015     Document Type: Article

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