Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt

Effect of Adding Glutamine Transaminase on the Quality of Set-style Yogurt

The objective of this work was to study the difference of physical and chemical indexes and sensory indexes between set-style yogurt with TG enzyme and plain set-style yogurt (without TG enzyme) in the fermentation process. The changes of acidity, viscosity, hardness, water holding capacity and viab...

Full description

Bibliographic Details
Main Authors: Chenchen HUO, Zhihe HU, Dingqiang LU, Yuting ZHU, Houdong XIAO, Wan YI, Mingrui LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-06-01
Series:Shipin gongye ke-ji
Subjects:
set-style yoghurt
glutamine transaminase
physical and chemical indicators
sensory index
comparison of differences
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090097

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090097

Similar Items