Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese

Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese

This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a stronger curd compared to the sample containing renne...

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Bibliographic Details
Main Authors: Magdalena Michalak, Katarzyna Skrzypczak, Maciej Nastaj, Konrad Terpiłowski, Tomasz Skrzypek, Adam Waśko, Magdalena Polak-Berecka
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Applied Sciences
Subjects:
Feta-type cheese
curly kale
plant coagulants
Online Access:https://www.mdpi.com/2076-3417/10/11/4020

Internet

https://www.mdpi.com/2076-3417/10/11/4020

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