METHOD OF MODIFYING THE TEXTURE OF A PREPARATION

The invention relates to a method of manufacturing soured fresh dairy products by the use of a transglutaminase enzyme, an enzyme-activating compound and an acidifying agent and by the addition thereof to a protein source under such circumstances that the enzyme is active during acidifying. La prése...

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Bibliographische Detailangaben
Hauptverfasser:	RAJAKARI, KIRSI, TOSSAVAINEN, OLLI, RAUTIO, ANNA, SIVONEN, AINO
Format:	Patent
Sprache:	eng ; fre
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
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Beschreibung
Zusammenfassung:	The invention relates to a method of manufacturing soured fresh dairy products by the use of a transglutaminase enzyme, an enzyme-activating compound and an acidifying agent and by the addition thereof to a protein source under such circumstances that the enzyme is active during acidifying. La présente invention concerne une méthode de fabrication de produits laitiers frais acidifiés à l'aide d'une enzyme de type transglutaminase, d'un composé activant l'enzyme et d'un agent acidifiant, par le biais de l'addition desdits éléments à une source de protéines dans des conditions telles que l'enzyme est active lors de l'acidification.