Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening

@article{Sanjun2002InfluenceOA,
  title={Influence of animal and vegetable rennet on the physicochemical characteristics of Los Pedroches cheese during ripening},
  author={E. Sanju{\'a}n and R. Mill{\'a}n and P. Saavedra and M. A. Carmona and R. G{\'o}mez and J. Fern{\'a}ndez-Salguero},
  journal={Food Chemistry},
  year={2002},
  volume={78},
  pages={281-289}
}
  • E. Sanjuán, R. Millán, +3 authors J. Fernández-Salguero
  • Published 2002
  • Chemistry
  • Food Chemistry
  • Abstract The effects of rennet type (animal or vegetable) on the physicochemical characteristics (moisture, fat, protein, lactose, lactic acid, NaCl, ash, water activity, pH and nitrogen fractions: SN, NPN, AAN and NH3-N) of “Los Pedroches” cheese manufactured with pure ewes' milk were investigated. Changes were observed during 100 days of ripening. Analysis of the covariance was carried out, using these chemical composition data, expressed as a function of the dry matter. The rennet type… CONTINUE READING
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