TY  - SER
AU  - Masoud,M.S.
AU  - Youssef,Mervat S.
AU  - Hussein,Gehan A.
AU  - Fayed,A.E.
TI  - Effect of cow's milk treatment with transglutaminase on the composition and quality of yoghurt with particular reference to its biological value
KW  - Milk yield
KW  - Yogurt
KW  - Amino acids
KW  - Blood plasma
KW  - Trace elements in nutrition
N1  - Includes reference
N2  - The aim of this study was to evaluate the impact of cow's milk treatment with transglutaminase (TGase) enzyme on the resultant yoghurt attributes with emphasis on the biological properties. Yoghurt was made using milk treated previously with TGase at levels of nil (the control), 250 and 500 units/1 yoghurt milk at 40°C for 2 h. Then,the enzyme was inactivated by heating, inoculated with 2% of freshly activated yoghurt starter culture (YSC), and incubated until complete coagulatiotl
UR  - http://nile.enal.sci.eg/EALE/2009/AAS/5308/1/221.pdf
ER  -