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Document type:
Zeitschriftenaufsatz 
Author(s):
Mazuknaite, I.; Guyot, C.; Leskauskaite, D.; Kulozik, U. 
Title:
Influence of transglutaminase on the physical and chemical properties of acid milk gel and cottage type cheese 
Abstract:
In the production of a fresh type traditional Lithuanian cottage type cheese acid gelation, induced by lactic acid producing cultures, without rennet addition is used for casein coagulation. The aim of this study was to investigate the possibility to increase the yield of cottage type cheese and to improve the textural properties of cheese using additional cross linking of milk proteins by transglutaminase. The influence of transglutaminase induced crosslinked milk proteins degree on the acid ge...    »
 
Keywords:
acid milk gel; Cottage type cheese; Cross-linking; rheological properties; Transglutaminase; Yield 
Journal title:
Journal of Food, Agriculture and Environment 
Year:
2013 
Journal volume:
11 
Journal issue:
3{&}4 
Pages contribution:
119--124