Edibility of cheese manufactured using Ongokea gore extract

Cheese made using both bovine pepsin and Ongokea gore extract was tested on mice. Those fed the O. gore extract and cheese showed no abnormality in behaviour, weight, blood group, or serum and hepatic enzymes. An organoleptic panel detected but appreciated a slight bitterness in the cheese. Copyrigh...

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Bibliographic Details
Published in:Tropical science 2004-12, Vol.44 (4), p.180-183
Main Author: Libouga, D.G
Format: Article
Language:English
Subjects:
abnormal behavior
animal models
bark
bitterness
blood cell counts
blood serum
body weight
cheese
cheesemaking
cheeses
enzymes
food processing quality
forest trees
kidneys
laboratory animals
liver
mice
milk clotting
Ongokea gore
toxicity
wood extractives
zebu
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Summary:Cheese made using both bovine pepsin and Ongokea gore extract was tested on mice. Those fed the O. gore extract and cheese showed no abnormality in behaviour, weight, blood group, or serum and hepatic enzymes. An organoleptic panel detected but appreciated a slight bitterness in the cheese. Copyright © 2004 Whurr Publishers Ltd
ISSN:0041-3291
1556-9179
DOI:10.1002/ts.164