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Effect of transglutaminase on the quality of yoghurt made with different milk protein sources [electronic resource].

By:

Yara, A. Husein

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Language: English Summary language: Arabic Description: p.111-122Other title:

تأثير ترانس جلوتامينيز على خواص اليجهورت المصنع باستخدام مصادر مختلفة من بروتينات اللبن [Added title page title]

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Annals of agricultural science, 2006 v. 1, Special issue [electronic resource]:

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In: Annals of Agricultural Science 2006.v.1, SISummary: Cow's milk was fortified with 0.5, 1.0 or 1.5 % milk protein supplied either from skim milk powder (SMP), sodium caseinate (NaCn), dried whey protein concentrate (WPC), or by concentrating the milk through the ultrafiltration process and treated with TG at a level of 0.5 g/l.

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Cow's milk was fortified with 0.5, 1.0 or 1.5 % milk protein supplied either from skim milk powder (SMP), sodium caseinate (NaCn), dried whey protein concentrate (WPC), or by concentrating the milk through the ultrafiltration process and treated with TG at a level of 0.5 g/l.

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