Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from
Solanum elaeagnifolium
acid-rennet-curd cheese
cream cheese
plant-derived coagulant
proteolysis
texture
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
30 Jan 2019
30 Jan 2019
Historique:
received:
20
12
2018
revised:
09
01
2019
accepted:
24
01
2019
entrez:
2
2
2019
pubmed:
2
2
2019
medline:
2
2
2019
Statut:
epublish
Résumé
Cream cheese is a fresh acid-curd cheese with pH values of 4.5⁻4.8. Some manufacturers add a small volume of rennet at the beginning of milk fermentation to improve the texture of the cream cheese. However, there is no information about the effect that proteases other than chymosin-like plant-derived proteases may have on cream cheese manufacture. This work aimed to describe some proteolytic features of the protease extracted from fruits of
Identifiants
pubmed: 30704018
pii: foods8020044
doi: 10.3390/foods8020044
pmc: PMC6406456
pii:
doi:
Types de publication
Journal Article
Langues
eng
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