Article ID Journal Published Year Pages File Type
10540911 Food Chemistry 2012 9 Pages PDF
Abstract
► We have developed a fast and economic procedure for the quality control of vegetable rennet. ► The method is based on FZCE analysis of methanol-soluble proteins. ► The FZCE profiles allow discriminating vegetal rennets with different technological properties. ► Relation between FZCE profiles of vegetal rennets and sensory quality of cheeses has also been found.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making
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