Simultaneous use of transglutaminase and rennet in white-brined cheese production

International Dairy Journal

Volumn 33, Issue 2, 2013, Pages 129-134

  Özer, Barbaros ^a   Hayaloglu, A Adnan ^b   Yaman, Hüyla ^c   Gürsoy, Ayşe ^a   Şener, Leyla ^c  

^a ANKARA UNIVERSITY   (Turkey)

^b INONU UNIVERSITY   (Turkey)

^c ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

COAGULATION TEMPERATURE; HIGHER YIELD; MICROBIAL TRANSGLUTAMINASE; MILK PROTEIN; SIMULTANEOUS USE; TEXTURAL PROPERTIES; TOTAL SOLIDS CONTENTS; TRANSGLUTAMINASES;

PROTEINS; PROTEOLYSIS;

CHEESES;

EID: 84882873337     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.02.001     Document Type: Article

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