Effect of transglutaminase on yield, compositional and functional properties of low-fat cheddar cheese

Food Science and Technology Research

Volumn 19, Issue 3, 2013, Pages 359-367

  Hu, Ya Nan ^a   Ge, Ke Shan ^a   Jiang, Lu ^a   Guo, Hui Yuan ^a   Luo, Jie ^b   Wang, Fang ^c   Ren, Fa Zheng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Beijing Higher Institution Engineering Research Center of Animal Product   (China)

^c Beijing Key Laboratory of Nutrition   (China)

Author keywords

Cheddar cheese; Functional properties; Low fat; Transglutaminase; Yield

Indexed keywords

CHEDDAR CHEESE; FUNCTIONAL PROPERTIES; LOW FAT; TRANSGLUTAMINASES; YIELD;

TEXTURES;

PROTEOLYSIS;

EID: 84879806176     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.19.359     Document Type: Article

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