Effect of microbial lipase and transglutaminase on the textural, physicochemical, and microbial parameters of fresh quark cheese

In this study, the addition of microbial transglutaminase (MTG) and lipase in quark cheese samples was studied during storage (21 d). Four types of cheese were made using 3 different levels of MTG (T1, 0.1 g/L; T2, 0.2 g/L; T3, 0.3 g/L) and lipase (T1, 0.02 g/L; T2, 0.04 g/L; T3, 0.06 g/L), and one...

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Veröffentlicht in:	Journal of dairy science 2021-07, Vol.104 (7), p.7489-7499
Hauptverfasser:	Seyed-Moslemi, Seyed Amir, Hesari, Javad, Peighambardoust, Seyed Hadi, Peighambardoust, Seyed Jamaleddin
Format:	Artikel
Sprache:	eng
Schlagworte:	lipase quark cheese transglutaminase
Online-Zugang:	Volltext
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