Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature

International Dairy Journal

Volumn 24, Issue 1, 2012, Pages 1-7

  Özer, Barbaros ^a   Guyot, Christopher ^b   Kulozik, Ulrich ^b  

^a ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

COAGULATION TEMPERATURE; COMPETITIVE INTERACTIONS; DEGREE OF POLYMERIZATION; MILK COAGULATION; PH LEVELS; RENNET COAGULATION; RENNETING; SECONDARY PHASIS; SIMULTANEOUS USE; SKIM MILKS; TRANSGLUTAMINASES;

GELS; PH EFFECTS; PROTEINS;

COAGULATION;

EID: 84857688076     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.10.002     Document Type: Article

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