Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase.

Colombo, M Laura

Miniature cheeses made with blends of chymosin and a vegetable rennet from flowers of Silybum marianum: Enzymatic characterization of the flower-coagulant peptidase. [electronic resource] - Food chemistry Nov 2018 - 223-231 p. digital

Publication Type: Journal Article

1873-7072

10.1016/j.foodchem.2018.06.007 doi


Animals
Cheese--analysis
Chymosin--metabolism
Flowers--enzymology
Food Handling--methods
Milk
Silybum marianum--enzymology