R. Gómez

TL;DR: The two thistle species assayed were found to have no appreciable effect on the moisture, fat, protein, and NaCl contents of the cheese or on its water activity, flavor, and aroma; however, the use of C. humilis resulted in reduced lactic acid content and higher pH values relative to those of cheese specimens produced with C. cardunculus.

TL;DR: A powdered vegetable coagulant obtained from the cardoon Cynara cardunculus and characterised as free of viable micro-organisms, soluble and stable without the need for preservatives was evaluated, and compared with crude aqueous extract, in batches of Los Pedroches cheese, by determining various chemical, biochemical, microbiological and sensory parameters as discussed by the authors.

TL;DR: The effects of rennet type (animal or vegetable) on physicochemical characteristics (moisture, fat, protein, lactose, lactic acid, NaCl, ash, water activity, pH and nitrogen fractions: SN, NPN, AAN and NH3-N) of “Los Pedroches” cheese manufactured with pure ewes' milk were investigated as mentioned in this paper.

TL;DR: In this paper, the water activity, moisture, sodium chloride content, and pH of 73 different selected types of Spanish high-moisture foods including meat, fish and dairy products, fruits, vegetables, and sugar products were determined.

TL;DR: In this paper, the authors studied the sensorial characteristics of Los Pedroches cheese after freezing, monitoring the effects of the speed and time of frozen storage, and observed changes in the hardness, creaminess and eyes of cheeses after 3-month frozen storage.