Implementation of plant extracts for cheddar-type cheese production in conjunction with FTIR and Raman spectroscopy comparison

Implementation of plant extracts for cheddar-type cheese production in conjunction with FTIR and Raman spectroscopy comparison

Plant extracts have demonstrated the ability to act as coagulants for milk coagulation at an adequate concentration, wide temperatures and pH ranges. This research is focused on the use of different vegetative extracts such as Citrus aurnatium flower extract (CAFE), bromelain, fig latex, and melon e...

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Bibliographic Details
Main Authors: Usman Mir Khan, Aysha Sameen, Eric Andrew Decker, Muhammad Asim Shabbir, Shahzad Hussain, Anam Latif, Gholamreza Abdi, Rana Muhammad Aadil
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Plant extracts
Cheddar-type cheese
Physicochemical properties
Antioxidant activity
Spectroscopy
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001433

Internet

http://www.sciencedirect.com/science/article/pii/S2590157524001433

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