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Autor(en):
Bönisch, M. P.; Huss, M.; Lauber, S.; Kulozik, U. 
Titel:
Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation 
Abstract:
A novel yoghurt fermentation process was investigated where the gel formation by isoelectric coagulation is enhanced by enzymatic protein cross-linking by transglutaminase (TG). In contrast to most previous studies the TG was applied during fermentation so that no additional process time is required. The challenge was whether the microbial acidification leaves enough reaction time for the enzyme, which gradually looses its activity upon pH drop and whether the enzyme is completely inactive when...    »
 
Stichworte:
Transglutaminase; stirred skim milk yoghurt; Cross-linking; Fermentation; sodium caseinate; lumpiness 
Zeitschriftentitel:
Food Hydrocolloids 
Jahr:
2007 
Band / Volume:
21 
Heft / Issue:
Seitenangaben Beitrag:
585--595