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Autor(en):
Guyot, C.; Lauber, S.; Kulozik, U. 
Titel:
Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt 
Abstract:
The influence of enzymatically crosslinked milk protein powders on the properties of skim milk yoghurt was investigated. Therefore skim milk was treated with different amounts of transglutaminase (TGase) to realise different degrees of protein polymerisation and spray-dried afterwards. These TGase-treated powders were used as protein fortification for skim milk yoghurt production. Dependent on degree of protein crosslinking the properties of produced skim milk yoghurt were measured using large a...    »
 
Stichworte:
Transglutaminase; protein crosslinking; Fermentation; stirred skim milk yoghurt; milk powder 
Zeitschriftentitel:
Proceedings 5th International Food Rheology and Structure ISFRS, Zürich 
Jahr:
2009