Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review

Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions. Traditionally, milk coagulation has been carried out with rennet of animal origin, but...

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Detalles Bibliográficos
Autores principales: Bravo Bolívar, Michael Steven, Pasini, Federica, Marzocchi, Silvia, Ravagli, Cesare, Tedeschi, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453555/
https://www.ncbi.nlm.nih.gov/pubmed/37628031
http://dx.doi.org/10.3390/foods12163032

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453555/
https://www.ncbi.nlm.nih.gov/pubmed/37628031
http://dx.doi.org/10.3390/foods12163032

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