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

Abstract

BACKGROUND Transglutaminase (TGase) modifies milk proteins by cross-linking of caseins, with increased cheese yield being the main technological benefit. In the present work the influence of TGase addition in different concentrations (0, 1, 2 and 3 U g(-1) protein in the system) and under different incubation conditions (0 h, 40 °C/2 h, 25 °C/4 h and 5 °C… (More)
DOI: 10.1002/jsfa.7534

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Cite this paper

@article{Domagaa2016InfluenceOM, title={Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties.}, author={Jacek Domagała and Dorota Najgebauer-Lejko and Ilona Wieteska-Śliwa and Marek Sady and Monika Wszołek and Genowefa Bonczar and Magda Filipczak-Fiutak}, journal={Journal of the science of food and agriculture}, year={2016}, volume={96 10}, pages={3500-7} }