Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk

The object in this study is to investigate the effects of high pressure and freezing processes on the curdling of skim milk depending on the presence of transglutaminase (TGase) and glucono-δ-lactone (GdL). Skim milk was treated with atmospheric freezing (AF), high pressure (HP), pressure-shift free...

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Detalles Bibliográficos
Autores principales: Lee, Sang Yoon, Choi, Mi-Jung, Cho, Hyung-Yong, Davaatseren, Munkhtugs
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942548/
https://www.ncbi.nlm.nih.gov/pubmed/27433104
http://dx.doi.org/10.5851/kosfa.2016.36.3.335

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942548/
https://www.ncbi.nlm.nih.gov/pubmed/27433104
http://dx.doi.org/10.5851/kosfa.2016.36.3.335

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