New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese

The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the Pergularia tomentosa, to determine their suitability as a rennet substitute. These extracts were subjected to a series of biochemical tests before being used...

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Detalles Bibliográficos
Autores principales: Leulmi, Imene, Zidoune, Mohammed Nasreddine, Hafid, Kahina, Djeghim, Fairouz, Bourekoua, Hayat, Dziki, Dariusz, Różyło, Renata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341235/
https://www.ncbi.nlm.nih.gov/pubmed/37444205
http://dx.doi.org/10.3390/foods12132467

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341235/
https://www.ncbi.nlm.nih.gov/pubmed/37444205
http://dx.doi.org/10.3390/foods12132467

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