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.
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