Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2086753 | Innovative Food Science & Emerging Technologies | 2014 | 6 Pages |
Abstract
The changes caused by HPH in the calf rennet improved the cheese manufacturing process and the quality of the product (higher consistency of the milk gel and lower proteolysis during storage). Therefore, the HPH processing of calf rennet can improve its application in the dairy industry to obtain high quality fresh cheese and an extended shelf-life.
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Authors
Bruno Ricardo de Castro Leite JĂșnior, Alline Artigiani Lima Tribst, Marcelo Cristianini,