Milk-clotting properties of plant rennets and their enzymatic, rheological, and sensory role in cheese making: A review
Author:
Affiliation:
1. Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium
2. National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Sfax, Tunisia
Funder
University of Sfax
University of Liège
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1289959
Reference102 articles.
1. Characterisation of potential milk coagulants from Calotropis gigantea plant parts and their hydrolytic pattern of bovine casein
2. Plant proteases as milk-clotting enzymes in cheesemaking: a review
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