Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum

Tambien puedes acceder al texto completo desde el enlace de la revista. https://www.sciencedirect.com/journal/food-research-international

Bibliographic Details
Authors:	Rampanti, Giorgia, Raffo, Antonio, Melini, Valentina, Moneta, Elisabetta, Nardo, Nicoletta, Saggia Civitelli, Eleonora, Bande De León, Cindy, Tejada Portero, Luis, Ferrocino, Ilario, Franciosa, Irene, Cardinali, Federica, Osimani, Andrea, Aquilanti, Lucia
Format:	article
Publication Date:	2023
Country:	España
Institution:	Universidad Católica San Antonio de Murcia (UCAM)
Repository:	RIUCAM. Repositorio Institucional de la Universidad Católica San Antonio de Murcia
OAI Identifier:	oai:repositorio.ucam.edu:10952/10668
Online Access:	http://hdl.handle.net/10952/10668
Access Level:	Open access
Keyword:	Mediterranean ovine cheese Cynara cardunculus Onopordum tauricum Cheese microbiota Aspartic proteases Thistle rennet Vegetable rennet Cheese texture Cheese aroma

Description
Summary:	Tambien puedes acceder al texto completo desde el enlace de la revista. https://www.sciencedirect.com/journal/food-research-international