{"id":224720,"date":"2022-06-24T10:57:33","date_gmt":"2022-06-24T08:57:33","guid":{"rendered":"https:\/\/polishscience.pl\/?p=224720"},"modified":"2022-06-24T10:57:33","modified_gmt":"2022-06-24T08:57:33","slug":"transglutaminase-a-way-to-extend-the-usefulness-of-cottage-cheese","status":"publish","type":"post","link":"https:\/\/www.polishscience.pl\/en\/transglutaminase-a-way-to-extend-the-usefulness-of-cottage-cheese\/","title":{"rendered":"Transglutaminase &#8211; a way to extend the usefulness of cottage cheese"},"content":{"rendered":"<p><b>Scientists from the University of Warmia and Mazury (UWM) in Olsztyn: Dr Katarzyna Kie\u0142czewska, UWM, Dr Eng. Krzysztof Bohdziewicz and Oskar Bro\u017cek from the Department of Dairy and Quality Management at the Faculty of Food Science, developed a way to extend the usefulness of the curd.<\/b><\/p>\n<p><span style=\"font-weight: 400;\">For several years, UWM has been researching the use of transglutaminase in dairy technology. As a result, Dr Kie\u0142czewska and her colleagues found a new use for transglutaminase.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">It is an enzyme that combines proteins contained in the curd in a way affecting its consistency. By adding transglutaminase, scientists can change the characteristics of the curd in the desired direction, such as: firmness, hardness, elasticity and fluffiness. Curd with transglutaminase and flavors such as cumin, black cumin, wild garlic, etc. can be fried or infused, packed and sent for sale &#8211; says Dr Kie\u0142czewska.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Scientists from the University of Warmia and Mazury (UWM) in Olsztyn: Dr Katarzyna Kie\u0142czewska, UWM, Dr Eng. Krzysztof Bohdziewicz and Oskar Bro\u017cek from the Department of Dairy and Quality Management at the Faculty of Food Science, developed a way to extend the usefulness of the curd. For several years, UWM has been researching the use [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":224596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[27],"tags":[],"_links":{"self":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts\/224720"}],"collection":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/comments?post=224720"}],"version-history":[{"count":0,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts\/224720\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/media\/224596"}],"wp:attachment":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/media?parent=224720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/categories?post=224720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/tags?post=224720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}