Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk

This study was conducted to evaluate the effects of the transglutaminase enzyme on the physicochemical characteristics, overrun, melting resistance, rheological and sensorial properties of ice cream made from goat’s milk. Different enzyme units (0.5, 1, 2, and 4 U/g milk protein) and treatment times...

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Bibliographic Details
Published in:	Mljekarstvo
Main Authors:	Hatice Şanlidere Aloğlu, Yılmaz Özcan, Salih Karasu, Bayram Çetin, Osman Sağdiç
Format:	Article
Language:	English
Published:	Croatian Dairy Union 2018-01-01
Subjects:	goat’s milk ice cream transglutaminase rheological properties
Online Access:	https://hrcak.srce.hr/file/289136

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