Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i>
Cream cheese is a fresh acid-curd cheese with pH values of 4.5⁻4.8. Some manufacturers add a small volume of rennet at the beginning of milk fermentation to improve the texture of the cream cheese. However, there is no information about the effect that proteases other than chymosin-like pl...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/2/44 |