Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties.

Jacek DomagałaDorota Najgebauer-LejkoIlona Wieteska-ŚliwaMarek SadyMonika WszołekGenowefa BonczarMagda Filipczak-Fiutak

Published in: Journal of the science of food and agriculture (2015)

Rennet cheese with modified textural and nutritional properties and improved yield can be obtained upon TGase modification but simultaneous addition of rennet and TGase is recommended. © 2015 Society of Chemical Industry.

Keyphrases

protein protein
binding protein
amino acid
celiac disease
wound healing
hyaluronic acid