Study of technological features of use of acyltransferase in the production of dairy products
https://doi.org/10.47612/2220-8755-2019-14-123-131
Abstract
The article presents the results of studies on the effect of transglutaminase on the technological process of dairy production. An increase in the duration of fermentation and a slowdown in the increase in acidity with the addition of transglutaminase have been established. The higher viscosity of dairy products produced using transglutaminase and a lower increase in titratable acidity during storage were determined.
About the Authors
L. Bogdanova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Virina
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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Review
For citations:
Bogdanova L., Efimova E., Dmitruk E., Virina S. Study of technological features of use of acyltransferase in the production of dairy products. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):123-131. (In Russ.) https://doi.org/10.47612/2220-8755-2019-14-123-131
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