Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant

Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of chees...

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Detalles Bibliográficos
Autores principales: Serra, Andrea, Conte, Giuseppe, Corrales-Retana, Leonor, Casarosa, Laura, Ciucci, Francesca, Mele, Marcello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278861/
https://www.ncbi.nlm.nih.gov/pubmed/32429246
http://dx.doi.org/10.3390/foods9050637

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278861/
https://www.ncbi.nlm.nih.gov/pubmed/32429246
http://dx.doi.org/10.3390/foods9050637

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