Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from <i>Solanum elaeagnifolium</i>

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&#8315;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...

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Bibliographic Details
Main Authors: Néstor Gutiérrez-Méndez, Alejandro Balderrama-Carmona, Socorro E. García-Sandoval, Pamela Ramírez-Vigil, Martha Y. Leal-Ramos, Antonio García-Triana
Format: Article
Language:English
Published: MDPI AG 2019-01-01
Series:Foods
Subjects:
plant-derived coagulant
<i>Solanum elaeagnifolium</i>
acid-rennet-curd cheese
cream cheese
proteolysis
texture
Online Access:https://www.mdpi.com/2304-8158/8/2/44

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