THE USE OF TRANSGLUTAMINASE IN THE MANUFACTURE OF SOME DAIRY PRODUCTS SUBSTITUTED BY SOYBEAN PROTEINS
NEAMA SAID ALI MOHAMED FARRAG;
Abstract
Food consists of several components of a complex structure and
different shapes to suit different tastes of consumers. 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.
Because of the higher milk protein price compared to other plant
proteins, the study suggested that a portion of bovine milk protein could
be replaced by a protein from a plant source. Previous studies show that
soybean proteins are the most suitable type of proteins that can be used in
the food industry in general and dairy industries in particular because of
its good functional characteristics in addition to its nutritional and
technological characteristics. Thus, the study focused on the use of
soybean milk as a source of plant protein. Despite all the benefits of soy
milk, the main problem is the appearance of some defects when used with
some dairy products, especially yoghurt or soft cheese, especially when
using whole-fat soy milk such as the appearance of off-flavour
compounds which necessitated the need to modify the composition of
both cow's or soy milk
different shapes to suit different tastes of consumers. 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.
Because of the higher milk protein price compared to other plant
proteins, the study suggested that a portion of bovine milk protein could
be replaced by a protein from a plant source. Previous studies show that
soybean proteins are the most suitable type of proteins that can be used in
the food industry in general and dairy industries in particular because of
its good functional characteristics in addition to its nutritional and
technological characteristics. Thus, the study focused on the use of
soybean milk as a source of plant protein. Despite all the benefits of soy
milk, the main problem is the appearance of some defects when used with
some dairy products, especially yoghurt or soft cheese, especially when
using whole-fat soy milk such as the appearance of off-flavour
compounds which necessitated the need to modify the composition of
both cow's or soy milk
Other data
| Title | THE USE OF TRANSGLUTAMINASE IN THE MANUFACTURE OF SOME DAIRY PRODUCTS SUBSTITUTED BY SOYBEAN PROTEINS | Other Titles | استخدام الترانس جلوتامينيز في تصنيع بعض المنتجات اللبنية المدعمة ببروتينات فول الصويا | Authors | NEAMA SAID ALI MOHAMED FARRAG | Issue Date | 2018 |
Recommend this item
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.