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Impact of transglutaminase treatment given to the skim milk before or after microfiltration on the functionality of micellar casein concentrate used in process cheese product and comparison with rennet casein

Prafulla Salunke, L. E. Metzger

2022International Dairy Journal21 citationsDOI

Topics & Concepts

RennetTissue transglutaminaseCaseinChemistryFood scienceSkimmed milkIngredientChromatographyMicrofiltrationCreamingEnzymeBiochemistryEmulsionMembraneProteins in Food SystemsFood Allergy and Anaphylaxis ResearchProbiotics and Fermented Foods
Impact of transglutaminase treatment given to the skim milk before or after microfiltration on the functionality of micellar casein concentrate used in process cheese product and comparison with rennet casein | Litcius