Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses.
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DOI: 10.1002/jsfa.10749
Abstract: BACKGROUND The most common milk-clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers that avoid food with GMO-derived ingredients, the use of vegetable-based rennet… read more here.
Keywords: rennet; flower extract; rennet substitute; sensory acceptance ... See more keywords