Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum

Giorgia Rampanti, Antonio Raffo, Valentina Melini, Elisabetta Moneta, N. Nardo, Eleonora Saggia Civitelli, Cindy Bande-De León, Luis Tejada Portero, Ilario Ferrocino, Irene Franciosa, Federica Cardinali, Andrea Osimani, Lucia Aquilanti