The effect of the crosslinking enzyme tyrosinase on gel formation and texture of acid-induced milk gels

Dilek Ercili Cura, Martina Lille, Johanna Buchert, Raija Lantto

    Research output: Contribution to journalArticle in a proceedings journalScientific

    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 languageEnglish
    Pages (from-to)205-212
    JournalAnnual transactions of the Nordic Rheology Society
    Volume16
    Publication statusPublished - 2008
    MoE publication typeB3 Non-refereed article in conference proceedings
    EventNordic Rheology Conference - Copenhagen, Denmark
    Duration: 27 Aug 200828 Aug 2008

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