Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties

Journal of the science of food and agriculture

Volumn 96, Issue 10, 2016, Pages 3500-3507

  Domagała, Jacek ^a   Najgebauer Lejko, Dorota ^a   Wieteska Śliwa, Ilona ^a   Sady, Marek ^a   Wszołek, Monika ^a   Bonczar, Genowefa ^a   Filipczak Fiutak, Magda ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

microstructure; milk; rennet coagulation; texture; transglutaminase

Indexed keywords

CASEIN; CHYMOSIN; GEL; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; RENNET; WHEY PROTEIN;

ANIMAL; CHEESE; CHEMISTRY; GEL; MILK;

ANIMALS; CASEINS; CHEESE; CHYMOSIN; GELS; MILK; TRANSGLUTAMINASES; WHEY PROTEINS;

EID: 84973618713     PISSN: None     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7534     Document Type: Article

References (44)