Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 1
Written by Sorin NITU, Mihaela GEICU-CRISTEA, Ionut RANGA, Daniela BALAN, Florentina MATEI
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.
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{simplepopup popup="false" name="Citation71"}NITU S., GEICU-CRISTEA M., RANGA I., BALAN D., MATEI F. 2022, OBTAINING AN ASSORTMENT OF FRESH CHEESE BY COAGULATION WITH LETTUCE (LACTUCA SATIVA) EXTRACT. Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 1, ISSN 2285-5750, 525-535. {/simplepopup}