Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation

Food Hydrocolloids

Volumn 21, Issue 4, 2007, Pages 585-595

  Bönisch, Martin P ^a   Huss, Manfred ^a   Lauber, Sabine ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Cross linking; Fermentation; Lumpiness; Sodium caseinate; Stirred skim milk yoghurt; Transglutaminase

Indexed keywords

CROSSLINKING; ENZYMES; SODIUM; VISCOSITY;

CROSS LINKING; GEL FORMATION; LUMPINESS; MICROBIAL FERMENTATION; MILK YOGHURT; PROTEIN CROSSLINKING; SKIM MILKS; SODIUM CASEINATE; STIRRED SKIM MILK YOGURT; TRANSGLUTAMINASES;

FERMENTATION;

EID: 33846259803     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.07.002     Document Type: Article

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