The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat's milk yoghurt during the storage period

Author:

Domagała J.,Wszołek M.,Tamime A.Y.,Kupiec-Teahan B.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference42 articles.

1. Rheological properties of cows’ milk yoghurt treated by transglutaminase (TGase);Abou El-Nour;Egypt. J. Dairy Sci.,2004

2. Ajinomoto, 2000. Technical information. Kyobashi 1-chome, Chuo-ku, Tokyo, 104-8315, Japan.

3. Official Methods of Analysis – Dairy Products;AOAC,1995

4. Transglutaminase treatment to improve physical properties of acid gels from enriched milk;Ardelean;Small Rumin. Res.,2012

5. Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation;Bonisch;Food Hydrocoll.,2007

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