Comparison of the milk-clotting properties of three plant extracts

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1902-1907

  Mazorra Manzano, Miguel A ^a   Perea Gutiérrez, Teresa C ^a   Lugo Sánchez, María E ^a   Ramirez Suarez, Juan C ^a   Torres Llanez, María J ^a   González Córdova, Aarón F ^a   Vallejo Cordoba, Belinda ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Cheese making; Milk coagulation; Milk clotting activity; Plant proteases; Rennet; Vegetable coagulant

Indexed keywords

BIRDS; CHEESES; COAGULATION; FOOD ADDITIVES; FRUITS;

CHEESE MAKING; MILK COAGULATION; MILK-CLOTTING ACTIVITY; PLANT PROTEASE; RENNET; VEGETABLE COAGULANTS;

PLANT EXTRACTS;

CHYMOSIN; COAGULATING AGENT; GINGER EXTRACT; KIWIFRUIT EXTRACT; MELON EXTRACT; PLANT EXTRACT; PROTEINASE; UNCLASSIFIED DRUG;

ARTICLE; CHEESE; ENZYME SPECIFICITY; GEL; KIWIFRUIT; MELON; MILK; NONHUMAN; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEIN DETERMINATION; TEMPERATURE SENSITIVITY;

CUCUMIS; ZINGIBER OFFICINALE;

EID: 84879213295     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.042     Document Type: Article

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