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Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Unmelted texture.
Salunke, P; Marella, C; Amamcharla, J K; Muthukumarappan, K; Metzger, L E.
  • Salunke P; Department of Food and Dairy Science, Midwest Dairy Foods Research Center, South Dakota State University, Brookings 57007. Electronic address: Prafulla.Salunke@sdstate.edu.
  • Marella C; Department of Food and Dairy Science, Midwest Dairy Foods Research Center, South Dakota State University, Brookings 57007.
  • Amamcharla JK; Animal Sciences and Industry, Kansas State University, Manhattan 66506.
  • Muthukumarappan K; Department of Agricultural and Biosystems Engineering, South Dakota State University, Box 2100, Brookings 57007.
  • Metzger LE; Department of Food and Dairy Science, Midwest Dairy Foods Research Center, South Dakota State University, Brookings 57007.
J Dairy Sci ; 105(10): 7891-7903, 2022 Oct.
Article en En | MEDLINE | ID: mdl-36055836
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Caseínas / Queso Límite: Animals Idioma: En Año: 2022 Tipo del documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Caseínas / Queso Límite: Animals Idioma: En Año: 2022 Tipo del documento: Article