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Cheese-making experiments carried out on some Italian cheeses with vegetable rennet from Cardo (Cynara cardunculus L.)






XXI International Dairy Congress Vol 1, Book 1: 395-396; also Book 2, 481-482

Cheese-making experiments carried out on some Italian cheeses with vegetable rennet from Cardo (Cynara cardunculus L.)

Manufacture of Grana and Provolone cheeses using Cardo from Cynara cardunculus was limited because of the high proteolytic activity of the enzyme which was not destroyed by the high temp. used during manufacture.


Accession: 001053562



Related references

Cheese-making experiments carried out on certain Italian cheeses with vegetable rennet from Cardo (Cynara cardunculus L.). Netherlands milk and dairy journal5(3-4): 307-312, 1981

Cheesemaking experiments carried out on some Italian cheeses with vegetable rennet from Cardo (Cynara cardunculus L.). Scienza e Tecnica Lattiero Casearia 32(4): 203-221, 1981

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