Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects

Abstract Camel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/300 mL while control sample with the...

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Автори:	H. M. Arslan Amin, S. Inayat, N. Gulzar, J. A. Bhatti, S. Masood, A. Ayub, S. Kanwal, M. Batool, M. Ajmal, G. Mustafa
Формат:	Artigo
Мова:	Inglês
Опубліковано:	Instituto Internacional de Ecologia 2023-01-01
Серія:	Brazilian Journal of Biology
Предмети:	camel milk transglutaminase enzyme yoghurt sensory evaluation
Онлайн доступ:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842024000100423&lng=en&tlng=en
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