Application of an Enzymatic Extract from Aspergillus Niger As Coagulant for Cheddar Cheese Manufacture

Julia Lombardi,Felicia Ciocia,Therese Uniacke-Lowe,Valeria Boeris,Patricia Risso,Paul L. H. McSweeney

Brazilian Archives of Biology and Technology（2019）

引用 2|浏览10

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摘要

1Universidad Nacional de Rosario (UNR), Facultad de Ciencias Bioquímicas y Farmacéuticas, CONICET, Rosario, Santa Fe, Argentina; 2University College Cork, School of Food and Nutritional Sciences, Cork, County Cork, Ireland; 3Pontificia Universidad Católica Argentina, Facultad de Química e Ingeniería, Rosario, Santa Fe, Argentina; 4Universidad Nacional de Rosario (UNR), Facultad de Ciencias Veterinarias, Casilda, Argentina

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关键词

Microbial coagulant,Cheese,Biochemistry during ripening

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