Study on processing for improve quality of yogurt through crosslinked by transglutaminase

The transglutaminase was applied in Yoghurt processing to improve the texture quality through a crosslinking of milk protein.The experiment was desighed base on properly two means of enzyme which destroyed and non-destroyed after reaction,and three dose of enzyme,0.15(g/L)、0.25(g/L)、0.35(g/L),respectively.The optimize parameter of enzyme used in yogurt were decided base on the change of gel strength,viscosity,viscosity in storage,whey separation and liquid-binding power.The result shown: the best way of transglutaminase is not destroyed after crosslinking and adding quatity of enzyme is 0.15(g/L) milk.