Improving quark-type cheese yield and quality by treating semi-skimmed cow milk with microbial transglutaminase
Ana María Cadavid Rojas, Laia Bohigas, Mònica Toldrà, C. Carrétéro, Dolors Parés, E. Saguer
Topics & Concepts
Food scienceTissue transglutaminaseSkimmed milkYield (engineering)ChemistryEnzymeMaterials scienceBiochemistryMetallurgyProteins in Food SystemsFood Allergy and Anaphylaxis ResearchMeat and Animal Product Quality