Impacts of enzymes on rheological characteristics of fermented milk products
- Autores: Zobkova Z.S.1, Zenina D.V.1, Trubnikova O.A.1, Zobkova ZS1, Zenina DV1, Trubnikova OA1
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Afiliações:
- Edição: Nº 3 (2011)
- Páginas: 79-
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/326743
- ID: 326743
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Resumo
Transglutaminase is an enzyme of microbiological origin. Its application allows improve rheological characteristics of milk products. Efficient viscosity of sour milk increased by 7,5 Pas and curds yield - by 10-15 %.
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Bibliografia
- Труды Международного молочного конгресса. - Китай, ноябрь 2003 г.
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- Патент US 6242036 (B1) 2001-06-05. Заявитель (страна): Kraft foods INC [US].
- Патент EP 1057411 (A2) 2000-12-06. Заявитель (страна): Kraft foods INC [US].
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