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Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties.
- Source :
-
International Journal of Dairy Technology . Feb2021, Vol. 74 Issue 1, p202-214. 13p. - Publication Year :
- 2021
-
Abstract
- The aim of this study was to evaluate the consumer acceptance and preference of a novel cheese coagulated with vegetal rennet and microbial transglutaminase (V + TG) as an alternative for lacto‐vegetarian consumers. The evolution of the sensory and instrumental parameters throughout the storage time was studied. Cheese with animal rennnet and microbial transglutaminase (A + TG), vegetal rennet alone (V) and animal rennet alone (A) were also studied as controls. The consumer test showed that the V + TG cheese was preferred and showed high texture and taste acceptance scores. This cheese could be successful for its sensory acceptance and as an alternative for the lacto‐vegetarian market. [ABSTRACT FROM AUTHOR]
- Subjects :
- *RENNET
*CONSUMER preferences
*CHEESE
*STORAGE
Subjects
Details
- Language :
- English
- ISSN :
- 1364727X
- Volume :
- 74
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- International Journal of Dairy Technology
- Publication Type :
- Academic Journal
- Accession number :
- 148363655
- Full Text :
- https://doi.org/10.1111/1471-0307.12752