The effect of microbial transglutaminase on microbiological, chemical, textural and sensory properties of yogurt

Australian Journal of Dairy Technology

Volumn 64, Issue 2, 2009, Pages 171-176

  Demirkaya, Alper Kürşat ^a   Ceylan, Ziya Gökalp ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; STREPTOCOCCUS THERMOPHILUS;

EID: 72949110603     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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10. Lorenzen, PC. (2000), Renneting properties of transglutaminase-treated milk. Milchwissenshaft 55,433-437.
11. Motoki, M. and Seguro, K. (1998), Transglutaminase and its use for food processing. Trends Food Sci. Technol. 9,204-210.
12. Neve, H., Lorenzen, P.C., Mautner, A., Schlimme, E. and Heller, K.J. (2001), Effects of transglutaminase treatment on the production of set skim-milk yoghurt: microbiological aspects. Kieler Milchwirtschaftliche Forschungberichte 53, 347-361. (Pubitemid 34483524)
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