Impacts of enzymes on rheological characteristics of fermented milk products
- 作者: Zobkova Z.S.1, Zenina D.V.1, Trubnikova O.A.1, Zobkova ZS1, Zenina DV1, Trubnikova OA1
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隶属关系:
- 期: 编号 3 (2011)
- 页面: 79-
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/326743
- ID: 326743
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详细
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 %.
参考
- Труды Международного молочного конгресса. - Китай, ноябрь 2003 г.
- Патент US 2005123645 (A1) 2005-06-09. Заявитель (страна): Kumaza W.A. Yoshiyuki; Miwa Noriko; Ajinomoto CO., INC [JP].
- Патент EP 1254601 (A1) 2002-11-06. Заявитель (страна): Kraft foods holdings INC [US].
- Патент US 6242036 (B1) 2001-06-05. Заявитель (страна): Kraft foods INC [US].
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