THE EFFECT OF ADDING MICROBIAL TRANSGLUTAMINASE ENZYME TO CHEESE MILK ON THE QUALITY OF HALLOUMI-LIKE CHEESE MADE FROM RECOMBINED SKIMMED MILK POWDER

Egyptian Journal of Chemistry

Mohamed Nour-Eldin Farid Hamad, Abdel-Kader Yahia, Hoda El-Ashrey

Citations:

2

Keywords

Skimmed milk

Food science

Tissue transglutaminase

Chemistry

Enzyme

Milk products

Whole milk

Biochemistry

Sustainable Development Goals (SDG)

Zero hunger

2022

Article

Institution

El Aasar Damietta,

Dairy Technology Department, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza, Egypt.

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2022.114132.5191

Language

en

Country

Egypt

THE EFFECT OF ADDING MICROBIAL TRANSGLUTAMINASE ENZYME TO CHEESE MILK ON THE QUALITY OF HALLOUMI-LIKE CHEESE MADE FROM RECOMBINED SKIMMED MILK POWDER

Egyptian Journal of Chemistry

Mohamed Nour-Eldin Farid Hamad, Abdel-Kader Yahia, Hoda El-Ashrey

Citations:

2

Keywords

Skimmed milk

Food science

Tissue transglutaminase

Chemistry

Enzyme

Milk products

Whole milk

Biochemistry

Sustainable Development Goals (SDG)

Zero hunger

2022

Article

Institution

El Aasar Damietta,

Dairy Technology Department, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza, Egypt.

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2022.114132.5191

Language

en

Country

Egypt