New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant <i>Pergularia tomentosa</i>: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese

New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant <i>Pergularia tomentosa</i>: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese

The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the <i>Pergularia tomentosa</i>, to determine their suitability as a rennet substitute. These extracts were subjected to a series of biochemical test...

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Bibliographic Details
Main Authors: Imene Leulmi, Mohammed Nasreddine Zidoune, Kahina Hafid, Fairouz Djeghim, Hayat Bourekoua, Dariusz Dziki, Renata Różyło
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
<i>Pergularia tomentosa</i>
plant proteases
caseinolytic activity
milk-clotting activity
cheese
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/12/13/2467

Internet

https://www.mdpi.com/2304-8158/12/13/2467

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