EFFECT OF ADDING TRANSGLUTAMINASE ON THE PROPERTIES OF FERMENTED MILK

Comparative Study on the Effect of Adding Transglutaminase to Cow’s Milk on the Properties of Low-Fat Gouda-Like Cheese

EFFECT OF TRANSGLUTAMINASE ON SOME CHEMICAL, RHEOLOGICAL AND SENSORIAL CHARACTERISTICS OF UF-RAS CHEESE DURING RIPENING

The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder

INFLUENCE OF TRANSGLUTAMINASE (TGASE) ENZYME ON THE QUALITY OF LOW FAT TALLAGA CHEESE

PERFORMANCE OF MICROBIAL TRANSGLUTAMINASE AND BUTTERMILK POWDER ON FUNCTIONAL PROPERTIES OF FREE-FAT SET YOGHURT

IMPACT OF ENZYMATIC PROTEIN CROSS-LINKING ON GELATION KINETICS AND MICROSTRUCTURE OF RENNET-INDUCED LOW-FAT MILK GEL

QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE

THE USE OF TRANSGLUTAMINASE IN THE PRODUCTION OF LOW FAT MOZZARELLA CHEESE

UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE