About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt


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Abstract

Fermentative «sewing» of casein by transglutaminase is used to improve consistency of the fermented milks. However, excessive sewing of casein can result in problems with texture that can be solved by applying hydrocolloids as thickeners and gel-forming agents. Economic efficiency of the joint usage of stabilizers and transglutaminase for improving stirred yogurt viscosity and reducing whey separation is explained by the fact that joining enzyme is considered to be a cheaper replacer of the additional quantity of stabilizing additive in the product and does not reduce its biological value.

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References

  1. Patent US 4917904 A A23L1/314, A23L1/32, A23L1/015, A23L1/325, A23L1/31, A23L1/00. Process for the production of transglutaminase-containing food having improved texture / Atsushi Wakameda, Nobuaki Yatsuka, Yasuhiko Sasamoto (JP); applicant Taiyo Fishery Co., Ltd., Tokyo (JP). -Appl. US 07/310720; filled 30.06.1987; publ. 17.04.1990, Bulletin 1990/4. - 4 p., 3 table.
  2. Patent WO 2003007733 A1 A21D8/04, A23C19/06, A23C19/076 and etc. Protein-containing rood-stuff comprising a cross-linking enzyme and a hydrocolloid / Peder Edvard Degn, Vries Jacob Ailko De, Merete Faergeman, Jшrn Borch SШE (DK); applicant Danisco A/S, Copenhagen (DK). - Appl. PCT/IB2002/003388; filled 15.072002; publ. 30.01.2003. - 32 p., 22 fig., 5 table.
  3. Patent EP 0610649 A23C9/123, A23C9/127. Method for the production of yoghurt / Chiho C/O Food Prod. Dev. Lab. Ishii, Takahiko C/O Food Prod. Dev. Lab. Soeda, Katsutoshi C/O Food Prod. Dev. Lab. Yamazaki (JP); applicant Ajinomoto Co., Inc., Tokio (JP).-Appl. EP19940100066; filled 04.01.1994; publ. 17.08.1994, Bulletin 1994/33. - 5 p.

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