METHOD FOR IMPROVING VISCOSITY, SOLUBILITY, AND PARTICLE SIZE OF MILK PROTEIN CONCENTRATES

Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	PETERSEN, Brent, WARD, Loren
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.