Production of fresh probiotic cheese with addition of transglutaminase
The aim of this research was to examine the influence of probiotic culture Lactobacillus acidophilus and enzyme transglutaminase (TG) on quality and sensory properties of autochthonous fresh cheese from Zagreb region. Fresh, unpasteurized, skimmed milk was inoculated with TG at different temperature...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2007-04-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=18097 |