Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant

Nutraceutical and Technological Properties of Buffalo and Sheep Cheese Produced by the Addition of Kiwi Juice as a Coagulant

Kiwifruit is an interesting alternative to chymosin for milk coagulation. Although the clotting properties of actinidin (the proteolytic agent present in kiwi) have been widely investigated, little is known about the nutraceutical and organoleptic effects of kiwifruit on the characteristics of chees...

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Bibliographic Details
Main Authors: Andrea Serra, Giuseppe Conte, Leonor Corrales-Retana, Laura Casarosa, Francesca Ciucci, Marcello Mele
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
milk clotting
cheese
kiwifruit
actinidin
nutraceutical properties
Online Access:https://www.mdpi.com/2304-8158/9/5/637

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