We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
OBTAINING AN ASSORTMENT OF FRESH CHEESE BY COAGULATION WITH LETTUCE (LACTUCA SATIVA) EXTRACT.
- Authors
NITU, Sorin; GEICU-CRISTEA, Mihaela; RANGA, Ionut; BALAN, Daniela; MATEI, Florentina
- Abstract
The aim of this work was to evaluate the milk-clotting potential of lettuce (Lactuca sativa). Two extracts from this plant were obtained, by dissolving in a cold water, first, by a simple aqueous extraction and the second, by a concentration of simple extract. These two extracts were compared in their milk-clotting activity with a commercial animal rennet, chymosin. The analysis consisted in the characterization of raw cow's milk used by physico-chemical and microbiological analyses and characterization of the fresh cheese curd obtained by physico-chemical, microbiological and sensory analyses. The yield of the process was calculated in each of the three cases and a comparison between them was performed. The obtained results revealed a good milk-clotting activity for both tested plant rennets.
- Subjects
LETTUCE; BLOOD coagulation; RENNET; CHEESE; PLANT extracts
- Publication
Scientific Papers. Series D. Animal Science, 2022, Vol 65, Issue 1, p525
- ISSN
2285-5750
- Publication type
Article