Abstract
Caseins were crosslinked by Trichoderma reesei tyrosinase in both raw and heat-treated skim milk. Tyrosinaseinduced crosslinking was beneficial in the preparation of acidified milk gels from raw milk, but it did not have an effect on acid gels made from heat-treated milk
Original language | English |
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Pages (from-to) | 205-212 |
Journal | Annual transactions of the Nordic Rheology Society |
Volume | 16 |
Publication status | Published - 2008 |
MoE publication type | B3 Non-refereed article in conference proceedings |
Event | Nordic Rheology Conference - Copenhagen, Denmark Duration: 27 Aug 2008 → 28 Aug 2008 |