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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |