Research of improving the yied rate of cream cheese by adding transglutaminase

doi:10.13386/j.issn1002-0306.2013.07.067

Research of improving the yied rate of cream cheese by adding transglutaminase[J]. Science and Technology of Food Industry, 2013, (07): 113-116. DOI: 10.13386/j.issn1002-0306.2013.07.067

Citation:

Research of improving the yied rate of cream cheese by adding transglutaminase[J]. Science and Technology of Food Industry, 2013, (07): 113-116. DOI: 10.13386/j.issn1002-0306.2013.07.067

Citation:

Research of improving the yied rate of cream cheese by adding transglutaminase[J]. Science and Technology of Food Industry, 2013, (07): 113-116. DOI: 10.13386/j.issn1002-0306.2013.07.067

Research of improving the yied rate of cream cheese by adding transglutaminase

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Transglutaminase can crosslink protein and improve production rate, by single factor experiment, TG was applied to cream cheese, with the addition of 0.004%、0.04% and 0.4%, by the way of starter and TG added at the same time, then add rennet;rennet and TG added at the same time after addition of starter;TG added after addtion of starter.TG suitable additives and add method was that starter and 0.04% TG were added at the same time, then rennet., because the quality and the yield rate of cheese was imrpoved while the chemical composition and pH measure up to standard.

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Science and Technology of Food Industry

Research of improving the yied rate of cream cheese by adding transglutaminase

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