Proteolysis, microbiology and sensory properties of ewes' milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

2026-01-292026-01-29201210.1016/j.idairyj.2012.02.0012-s2.0-84861337800https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/23855Applied Microbiology and BiotechnologyFood ScienceProteolysis, microbiology and sensory properties of ewes' milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereofresearch article