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Autor(en):
Hinz, K.; Huppertz, T.; Kulozik, U.; Kelly, A. L.; Kelly, A.L 
Titel:
Influence of enzymatic cross-liniking on milk fat globules and emuslifiying properties of milk proteins // Influence of enzymatic cross-linking on milk fat globules and emulsifying properties of milk proteins 
Abstract:
The enzyme transglutaminase (TGase) can modify dairy protein functionality through cross-linking of proteins. This study examined the effects of TGase treatment on milk fat globules and the emulsifying properties of milk proteins. The extent of TGase-induced cross-linking of caseins increased with incubation time, with no differences between whole and skim milk. Extensive clustering of fat globules in extensively cross-linked raw whole milk occurred on homogenisation at 400 or 800 bar. Considera...    »
 
Stichworte:
Buttermilk; Cream; Homogenisation; Milk; Transglutaminase 
Zeitschriftentitel:
International Dairy Journal 
Jahr:
2007 
Band / Volume:
17 
Heft / Issue:
Seitenangaben Beitrag:
289--293