Natural rennet sterilisation by non-thermic methods for fresh cheese manufacture

Natural rennet is widely used in artisanal cheese shops to produce fresh cheese with particular characteristics such flavour, in comparison to artificial rennet. This rennet is produced by the cheesemakers under non-hygienic conditions. The use of non-thermal technologies such as ultrasound and UV l...

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Veröffentlicht in:	Italian journal of animal science 2023-12, Vol.22 (1), p.301-308
Hauptverfasser:	Rendón-Huerta, Juan Antonio, Rodríguez-Gallegos, Alejandra, Morales-Rueda, Juan Ángel, García-López, Juan Carlos, Álvarez-Fuentes, Gregorio, Negrete-Sánchez, Luis Octavio, Lee-Rangel, Héctor Aarón
Format:	Artikel
Sprache:	eng
Schlagworte:	artisan cheese calf rennet Cheese cheesemaking coagulants coagulation Coliforms cow's milk Curd Escherichia coli flavor food safety fresh cheeses hardness Hygiene Microbial analysis microbial growth Microorganisms rennet Salmonella Staphylococcus Sterilization texture Ultrasonic imaging ultrasonication ultrasonics Ultrasound Ultraviolet radiation
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