Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium

Cream cheese is a fresh acid-curd cheese with pH values of 4.5–4.8. Some manufacturers add a small volume of rennet at the beginning of milk fermentation to improve the texture of the cream cheese. However, there is no information about the effect that proteases other than chymosin-like plant-derive...

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Detalles Bibliográficos
Autores principales: Gutiérrez-Méndez, Néstor, Balderrama-Carmona, Alejandro, García-Sandoval, Socorro E., Ramírez-Vigil, Pamela, Leal-Ramos, Martha Y., García-Triana, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406456/
https://www.ncbi.nlm.nih.gov/pubmed/30704018
http://dx.doi.org/10.3390/foods8020044

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406456/
https://www.ncbi.nlm.nih.gov/pubmed/30704018
http://dx.doi.org/10.3390/foods8020044

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