EFFECT OF MICROBIAL TRANSGLUTAMINASE TREATMENT ON SOFT CHEESE PROPERTIES
Microbial transglutaminase (MTGase) was isolated from the bacteria Streptoverticillium mobaraense and used to improve the yield and properties of soft cheese manufactured from cow milk by enhancing the cross-linking reaction among milk proteins. The enzyme was applied at different concentrations and...
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| Format: | Article |
| Language: | Arabic |
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College of Agriculture
2009-12-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_27525_586d8cdaaf22a0c62f2040c2d3262095.pdf |