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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2012 , Volume 22 , Number 1; Page(s) 19 To 19.
 
Paper: 

THE EFFECT OF TRANSGLUTAMINASE ON THE CHEMICAL AND TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF LOW-FAT WHITE BRINED CHEESE

 
 
Author(s):  SAYADI A., KHOSROWSHAHI ASL A., MADADLOU A.
 
* 
 
Abstract: 

The effect of adding microbial transglutaminase either with rennin or after cutting the cheese curd was studied on chemical, textural and microstructural properties of low-fat Iranian White cheese. In both cases, addition of transglutaminase increased the moisture content, cheese yield, protein recovery and ratio of moisture to protein.
Treatment of cut curd with transglutaminase led to a higher ratio of moisture to protein and less stress at fracture and young’s modulus. Transglutaminase yielded in a network with porous microstructure and reduced compaction.

 
Keyword(s): LOW, FAT CHEESE, TRANSGLOUTAMINASE, TEXTURE, MICROSTRUCTURE
 
References: 
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