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Titel:

Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Guyot, C.; Kulozik, U.
Abstract:
A novel method of transglutaminase (TGase) treatment for skim milk yoghurt production was investigated. In contrast to previous studies, TGase pre-treated skim milk powder (SMP) was used as protein fortification for yoghurt making, instead of treating the entire yoghurt milk. When the TGase concentration for powder productionwas increased from 0 to 10 U g1 protein, the viscosity of stirred skim milk yoghurt produced with addition of TGase-treated SMP increased from 247 to 453 mPas and the serum...     »
Zeitschriftentitel:
International Dairy Journal
Jahr:
2011
Band / Volume:
21
Heft / Issue:
9
Seitenangaben Beitrag:
628--635
Volltext / DOI:
doi:10.1016/j.idairyj.2010.10.010
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