Beschreibung
Food consists of several components of a complex structure and different shapes to suit different tastes of consumers. Different food establishments are planning to develop new components of dairy products, whether in the microbiological, chemical characteristics or functional properties.A protein is considered the most important component of milk, in addition to its role in nutrition, it is a food component which works to improve the functional properties of the structure, stability and handling of dairy products. The functional characteristics of the protein in milk reflects the behavior of protein in the diet during the different manufacturing processes. Of the most important adjustment methods that can be used to modify the protein, the use of enzymes, and the transglutaminase is the most important enzymes used.The study focused on buffalo milk, the main type of milk consumed in Egypt, and, consequently, on the casein which considered the main component of the protein in milk.This study was conducted in two parts.Part I: Some functional properties of casein as a function of Transglutaminase. The second part is Manufacture of yoghurt and effects of cross-linking by TGase.
Autorenportrait
25/7/1984-Egyptian.Assistant lecturer - Dept.Food Sci. Fac. of Agric. -Ain Shams Univ.Best Master thesis of the Faculty of Agric.,Ain Shams Univ. Award in the festival of science from the University of Ain Shams.Effects of enzymatic cross-linking of buffaloes' milk proteins by Transglutaminase on functional properties of set-style yoghurt.
