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

, : 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

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.

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