Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt

International Journal of Dairy Technology

Volumn 55, Issue 3, 2002, Pages 152-157

  Lorenzen, P Chr ^a   Neve, H ^b   Mautner, A ^a   Schlimme, E ^a  

^a Institute for Dairy Chemistry and Technology   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Cross linking; Gel Strength; Sensory Properties; Transglutaminase; Whey Syneresis; Yoghurt

Indexed keywords

MILK PROTEIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; YOGHURT;

ARTICLE; BACTERIUM CULTURE; CROSS LINKING; DEAMINATION; ENZYME ACTIVITY; ENZYME INACTIVATION; FERMENTATION TECHNIQUE; FOOD ANALYSIS; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN INTAKE; PROTEIN STABILITY; SOLUBILITY;

BACTERIA (MICROORGANISMS);

EID: 0036686486     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2002.00065.x     Document Type: Article

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