Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production

RESEARCH BACKGROUND: In industrial ayran production, milk is diluted to the desired protein content (2% (m/V)) prior to fermentation by yogurt starter cultures by partial replacement of cheese whey in reconstituted form with potable water. This may be an alternative way of protein recovery from chee...

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Detalles Bibliográficos
Autores principales: Akal, Ceren, Koçak, Celalettin, Kanca, Nazlı, Özer, Barbaros
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9295629/
https://www.ncbi.nlm.nih.gov/pubmed/35910279
http://dx.doi.org/10.17113/ftb.60.02.22.7383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9295629/
https://www.ncbi.nlm.nih.gov/pubmed/35910279
http://dx.doi.org/10.17113/ftb.60.02.22.7383

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