Microbial transglutaminase (MTGase) has been currently utilized to form new food structures
and matrices with high physicochemical stability. Incorporation of this multi-functional …

Проведен анализ научных публикаций по вопросу применения фермента
трансглютаминазы в сыроделии. Рассмотрены некоторые приемы совершенствования …

In this study, the effect of carrot fiber and certain gums on the physicochemical, textural,
microbiological, and sensory properties of block-type melting cheese, which holds a …

This study aimed at investigating the impact of adding microbial transglutaminase (MTGase)
after rennet addition on some properties of fresh soft cheese made from camel milk. MTGase …

The aim of this study was to evaluate the consumer acceptance and preference of a novel
cheese coagulated with vegetal rennet and microbial transglutaminase (V+ TG) as an …

Cheese is considered one of the most important products from milk production worldwide,
and its world production has long been growing due to the high and constant demand for …

The influence of TGase addition simultaneously with rennet on technology, ripening
process, sensory properties, texture, microstructure and yield of Gouda-type cheese without …

The study aimed to enhance Hatay cheese texture using microbial transglutaminase
enzyme (mTG). Cheeses were manufactured using milk treated with mTG for different …

Various enzymes are used in the food industry to improve product quality. The enzyme
transglutaminase is used to modify proteins in various foods through the formation of inter …

Bu çalışmada Dilimlenebilir Eritme peyniri üretiminde peynire değişik aroma kazandırmak,
peynirin mikrobiyal yükünü azaltarak raf ömrünü arttırmak ve raf ömrü sırasında karşılaşılan …