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The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt
The effect of the addition of microbial TGase to milk on selected physical properties of the final product and the viability of lactic acid bacteria cultures during storage at 6 °C for 56 days was studied. Three types of set-style yogurt were made with varying parameters. Weekly analyses included th...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Singapore
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949334/ https://www.ncbi.nlm.nih.gov/pubmed/31976133 http://dx.doi.org/10.1007/s10068-019-00640-6 |