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The use of transglutaminase enzyme in processing ras cheese
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نویسنده
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metwally a.m.m. ,badran sanna m. ,emara e. a. ,ali hend h.e.
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منبع
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journal of food and dairy sciences, mansoura university - 2014 - دوره : 5 - شماره : 10 - صفحه:717 -723
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چکیده
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To overcome the problem of the delayed ripening of ripened cheeses made with transglutaminase enzyme, a number of starters were selected for their proteolysis activity. ras cheese slurry was made using the selected cultures, incubated at 30c for 30 days and was chemically and organoleptically tested.two cultures combinations resulted of good quality slurry.l. helveticus and l. lactis, and l. helveticus, l. lactis and l. casei resulted in good ras cheese slurry, particularly the former one.
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کلیدواژه
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Transglutaminase ,Lactic Acid Bacteria ,Ras Cheese ,Ripened Cheese
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آدرس
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cairo university, faculty of agriculture, dairy science and technology department, Egypt, cairo university, faculty of agriculture, dairy science and technology department, Egypt, agriculture research center, animal production research institute, dairy technology department, Egypt, agriculture research center, animals production research institute, dairy technology department, Egypt
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Authors
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