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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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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description 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
doi_str_mv 10.1002/ts.164
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ispartof Tropical science, 2004-12, Vol.44 (4), p.180-183
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source Wiley Online Library All Journals
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
title Edibility of cheese manufactured using Ongokea gore extract
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