Effects of calf rennet, and microbial and plant coagulants on rheological properties of milk for Grana Padano PDO cheese production
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference37 articles.
1. Production of white soft cheese using fungal coagulant produced by solid state fermentation technique;Abbas;World Applied Sciences Journal,2013
2. Cardoon-based rennets for cheese production;Almeida;Applied Microbiology and Biotechnology,2018
3. Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants;Alves;Journal of Dairy Science,2013
4. Milk-clotting enzymes;Andrén,2021
5. Short communication: Application of UV-visible and near-infrared spectroscopies for the assessment of lysozyme addition, season of production and cow feeding in Grana Padano PDO cheese;Chiarin;International Dairy Journal,2023
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