Open AccessEffect of Fermentation on the Milk Allergen Proteins During Yogurt-making
Author(s) -
Özgür Tarhan,
Ahmet Kaya,
Mustafa GÖZLER
Publication year - 2021
Publication title -
usak university journal of engineering sciences
Language(s) - English
Resource type - Journals
ISSN - 2651-3447
DOI - 10.47137/uujes.1032643
Subject(s) - food science , pasteurization , fermentation , allergen , chemistry , milk protein , whey protein , fermented milk products , denaturation (fissile materials) , modified milk ingredients , milk allergy , allergy , biology , food allergy , milk products , bacteria , lactic acid , immunology , genetics , nuclear chemistry