2006•Food ChemistryRequires access

Effect of a hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese

María V. Calvo, Isabel Franco Castillo, V. Díaz-Barcos, Teresa Requena, Javier Fontecha

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Key concepts: Rennet, Food science, Starter, Ripening, Flavour, Cheese ripening, Chemistry, Aroma

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Effect of a hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese — Research Paper | ScholarLens