Production of fresh probiotic cheese with addition of transglutaminase

Mljekarstvo

Šušković, Jagoda¹  Tonković, Katarina²  Kos, Blaženka¹  Gregurek, Ljerka¹  Radošević, Vinka¹ 

[1]Probiotik d.o.o., Zagreb, Hrvatska

关键词: fresh cheese;    transglutaminase;    probiotic;    Lactobacillus acidophilus;    sensory properties;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The aim of this research was to examine the influence of probiotic culture Lactobacillus acidophilus and enzyme transglutaminase (TG) on quality and sensory properties of autochthonous fresh cheese from Zagreb region. Fresh,...

【 授权许可】

Unknown