Proteolysis, microbiology and sensory properties of ewes' milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

International Dairy Journal

Volumn 25, Issue 2, 2012, Pages 92-96

  Galán, Elena ^a   Cabezas, Lourdes ^a   Fernández Salguero, José ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CYNARA CARDUNCULUS; EWES' MILK; MICRO-BIOLOGICAL PARAMETERS; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; SENSORY PROPERTIES;

COAGULATION; MIXTURES; PH;

CHEESES;

CYNARA CARDUNCULUS;

EID: 84861337800     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.02.001     Document Type: Article

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