The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk

The Effect of Microbial Transglutaminase on the Viscosity and Protein Network of Kefir Made from Cow, Goat, or Donkey Milk

In this study, we aim to decrease the fermentation time and to produce low-fat set-type kefir with adequate textural properties using microbial transglutaminase without inactivation. In addition, we reveal the effect of microbial transglutaminase, during and after fermentation, on kefir made with co...

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Bibliographic Details
Main Authors: Lívia Darnay, Adrienn Tóth, Barbara Csehi, Anna Szepessy, Martin Horváth, Klára Pásztor-Huszár, Péter Laczay
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Fermentation
Subjects:
set-type kefir
microbial transglutaminase
viscosity
fermentation
Online Access:https://www.mdpi.com/2311-5637/7/4/214

Internet

https://www.mdpi.com/2311-5637/7/4/214

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