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2009•Journal of Food and Dairy SciencesOpen access

EFFECT OF ADDING TRANSGLUTAMINASE ON THE PROPERTIES OF FERMENTED MILK

Amira M. El- Kholy, Amina M. El- Shreef, A. M. Abou El- Nour, A. I. El- Zayat

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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.

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What this paper is about

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.

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Available 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.

Key concepts: Tissue transglutaminase, Food science, Fermentation, Chemistry, Biochemistry, Enzyme

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