EFFECT OF MICROBIAL TRANSGLUTAMINASE TREATMENT ON SOFT CHEESE PROPERTIES
نویسندگان
چکیده
منابع مشابه
The effect of microbial transglutaminase enzyme on some physicochemical and sensory properties of goat’s whey cheese
The effect of the microbial transglutaminase (MTGase) enzyme treatment on some properties of whey cheese made from goat’s milk whey was studied; the results shows that the yield of whey cheese increased about 0.7 and 1.01% by using the concentration of 4 and 8U gm-1 whey protein respectively, the addition of MTGase for producing whey cheese caused a clear increase in hardness and the higher har...
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ژورنال
عنوان ژورنال: Mesopotamia Journal of Agriculture
سال: 2009
ISSN: 2224-9796
DOI: 10.33899/magrj.2009.27525