Rennet type and microbial transglutaminase in cheese: effect on sensory properties-Reference-Cited by-同舟云学术

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Rennet type and microbial transglutaminase in cheese: effect on sensory properties

Published:2019-12-21 Issue:3 Volume:246 Page:513-526
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

García-Gómez Belén,Vázquez-Odériz Lourdes,Muñoz-Ferreiro Nieves,Romero-Rodríguez Ángeles,Vázquez Manuel

Funder

Ministerio de Ciencia e Innovación

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-019-03418-6.pdf

Reference88 articles.

1. Selin A, Demet E, Çağım AÇ et al (2018) Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese. Food Sci Nutr 6:1100–1108. https://doi.org/10.1002/fsn3.649

2. Akbar A, Sadiq MB, Ali I et al (2019) Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential. CyTA J Food 17:214–220. https://doi.org/10.1080/19476337.2019.1575474

3. Kiss A, Naár Z, Daróczi L et al (2019) Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil. CyTA J Food 17:51–59. https://doi.org/10.1080/19476337.2018.1551936

4. Alves LS, Gomes E, Silva R, Gigante ML (2015) Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants. J Dairy Sci 96:7490–7499. https://doi.org/10.3168/jds.2013-7119

5. Almeida CM, Simões I (2018) Cardoon-based rennets for cheese production. Appl Microbiol Biotechnol 102:4675–4686. https://doi.org/10.1007/s00253-018-9032-3

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