Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses.
M Laura ColomboCecilia V CiminoMariela A BrunoAyelen HugoConstanza LiggieriAgustina FernándezSandra Vairo-CavalliPublished in: Journal of the science of food and agriculture (2020)
The rennet substitute studied here produced a cheese adapted to specific market segments that demand more natural and healthier products made with a commitment to the environment but well accepted by a general cheese consumer. © 2020 Society of Chemical Industry.