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Effect of starters and ripening time on the physicochemical,nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus) |
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| Authors: | Víctor García Silvia Rovira Khalid Boutoial Eduardo Ferrandini María B López Morales |
| Affiliation: | Food Science and Technology Department, University of Murcia, Campus de Espinardo, , 30100 Murcia, Spain |
| Abstract: | |
| Keywords: | goat's milk cultures cheese texture proteolysis |