Biochemical composition and mineral profile of dairy curd obtained by a plant extract of Calotropis procera in comparison with chymosin

Autor: ISSA ADO, Rayanatou, ElHadji Gounga, Mahamadou, Garric, Gilles, Harel-Oger, Marielle, LEDUC, Arlette, Cauty, Chantal, Grongnet, Jean-François, Gaucheron, Frederic

Publikováno v: 3. International Symposium on Minerals & Dairy Products
3. International Symposium on Minerals & Dairy Products, Sep 2017, Wuxi, China. 2017
2017; 3. International Symposium on Minerals & Dairy Products, Wuxi, CHN, 2017-09-20-2017-09-22

Cheese is used to preserve the essential constituents of milk (protein, fat, vitamin and minerals).[1] In West Africa, a traditional cheese named “wara” is manufactured using an extract of Calotropis procera leaves, a small latex tree growing nat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a68b75e9f027cc9cbd078acbd545e233
https://hal.archives-ouvertes.fr/hal-01610649/document