THE EFFECT OF TRANSGLUTAMINASE ON THE RHEOLOGICAL PROPERTIES OF YOGURT

THE EFFECT OF TRANSGLUTAMINASE ON THE RHEOLOGICAL PROPERTIES OF YOGURT

The aim of this study was to investigate the rheological characteristics of yogurts obtained from milk treated with transglutaminase prior to fermentation with Streptococus theromophilus and Lactobacillus delbrueckii subsp. Bulgaricus. A set of 36 experiments were carried out to test the influence o...

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Bibliographic Details
Main Authors: Iuliana Aprodu, Gabriela Gurau, Aurelia Ionescu, Iuliana Banu
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2011-05-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
rheological behavior
syneresis
thixotropy
transglutaminase
yogurt
Online Access:http://pubs.ub.ro/dwnl.php?id=CSCC6201112V02S01A0010
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