Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant

Journal of the Science of Food and Agriculture

Volumn 92, Issue 8, 2012, Pages 1657-1664

  Abellán, Adela ^a   Cayuela, José María ^a   Pino, Antonio ^b   Martínez Cachá, Adela ^a   Salazar, Eva ^a   Tejada, Luis ^a  

^a CATHOLIC UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Amino acids; Cynara cardunculus; Goat's milk cheese; Plant coagulant; Proteolysis; Ripening

Indexed keywords

AMINO ACID; CHYMOSIN; COAGULATING AGENT; RENNET; VEGETABLE PROTEIN;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; CYNARA; ENZYMOLOGY; FLOWER; FOOD HANDLING; GOAT; HUMAN; METHODOLOGY; MILK;

AMINO ACIDS; ANIMALS; CHEESE; CHYMOSIN; COAGULANTS; CYNARA; FLOWERS; FOOD HANDLING; GOATS; HUMANS; MILK; PLANT PROTEINS;

ANIMALIA; CAPRA HIRCUS; CYNARA CARDUNCULUS;

EID: 84859893651     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5528     Document Type: Article

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