Effect of rennet on buffalo cheese microbiota, taste and flavor

Effect of rennet on buffalo cheese microbiota, taste and flavor

Rennet is a critical element that allows the coagulation of milk caseins, the basic process of producing cheese. Traditional cheeses (Traditional Agri-food Products - PAT) are generally produced using artisanal animal rennet. The type of rennet used for cheese making, jointly with several other fac...

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Bibliographic Details
Main Authors: Angela M. I. Montone, Angelo Citro, Germana Colarusso, Francesca Garofalo, Rubina Paradiso, Giorgia Borriello, Domenico Vecchio, Federico Capuano
Format: Article
Language:English
Published: Universidad del Zulia 2023-11-01
Series:Revista Científica
Subjects:
buffalo cheese
rennet
microbiota
sensory assay
Online Access:https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43550
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