Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties
The yield of whey cheese production is often low, and its texture is often soft. Therefore, this study investigated the effects of different ratios (2 U/g protein and 5 U/g protein) of microbial transglutaminase (mTG) on composition (dry matter, ash, protein, and fat), yield, and acidity (pH and lac...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2023-01-01
|
| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/444944 |