EFFECT OF ADDING TRANSGLUTAMINASE ON THE PROPERTIES OF FERMENTED MILK | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 34, Issue 8, August 2009, Page 8789-8805 PDF (824.17 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.115796 | ||||
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| Authors | ||||
Amira M. El- Kholy  ; Amina M. El- Shreef; A. M. Abou El- Nour; A. I. El- Zayat
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| Dairy DepT., Fac. of Agric., Suez Canal univ., Ismailia 41522, Egypt. | ||||
| Abstract | ||||
| Rheological, chemical and organoleptic properties of yoghurt made from (buffaloes', cows' and goats' milk) were studied by adding Microbial Transglutaminase (MTGase) at different ratios. Adding MTGase at different concentrations decrease the development of acidity, syneresis and acetaldehyde content. Also, increased the values of firmness, apparent viscosity and organoleptic properties. Buffaloes' milk yoghurt showed the highest firmness, apparent viscosity and organoleptic properties. Meanwhile it had the lowest syneresis and acidity development. Cows' milk yoghurt showed intermediate values between (buffaloes' and goats' milk yoghurt) for rheological, chemical and organoleptic properties. On the other hand, it had the lowest value of acetaldehyde (aroma compound). Goats' milk yoghurt showed the highest values of acetaldehyde, syneresis and acidity development but it had the lowest firmness and apparent viscosity. | ||||
| Keywords | ||||
| Microbial Transglutaminase; Yoghurt | ||||
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