Abstract
The aim of this research was to determine the effect of transglutaminase (TGase; 0, 0.3 and 3.0 units/g of protein) crosslinked micellar casein concentrate (MCC) and milk protein concentrate (MPC) on the functionality of process cheese product (PCP) loaf‐type formulation. The results showed that TGase significantly (P ≤ 0.05) increased viscosity after manufacture. Higher TGase levels also significantly (P ≤ 0.05) affected post‐manufacture melt characteristics such as melt viscosity and melt area measured using a rapid visco analyser and Schreiber melt test respectively. The study shows that the TGase treatment alters meltability of PCP.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
