The effect of processing parameters on the structure of fermented milk products with transglutaminase addition
| Autor: | Vladimir R. Vukić, Spasenija D. Milanović, Mirela D. Iličić, Dajana V. Hrnjez, Katarina G. Kanurić |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Kombucha
Fat content Tissue transglutaminase microstructure fermented milk products law.invention Probiotic transglutaminase 0404 agricultural biotechnology Starter fluids and secretions law lcsh:Technology (General) Fermented milk products Food science 2. Zero hunger biology Chemistry 0402 animal and dairy science General Engineering food and beverages 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Milk fat biology.protein lcsh:T1-995 texture |
| Zdroj: | Acta periodica technologica (2013) (44):67-74 Acta Periodica Technologica, Vol 2013, Iss 44, Pp 67-74 (2013) |
| ISSN: | 1450-7188 |
| Popis: | This study is concerned with the effect of concentration of transglutaminase (TG), content of milk fat and starter culture type (probiotic and kombucha) on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk products. The firmness of the samples produced from milk with 0.1g100g-1 and 0.9g100g-1 fat content with probiotic starter were by 33% and 17.6% higher, respectively, compared to the control samples. During ten days of storage, the value of the hysteresis loop area of all samples produced from milk with 0.9g100g-1 fat content with TG addition, decreased by 14%. [Projekat Ministarstva nauke Republike Srbije, br. 46009] |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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