Effect of transglutaminase on probiotic yoghurt properties and structure | Uticaj transglutaminaze na osobine i strukturu probiotskog jogurta
2010
Milanović, S., Tehnološki fakultet, Novi Sad (Serbia) | Carić, M., Tehnološki fakultet, Novi Sad (Serbia) | Iličić, M., Tehnološki fakultet, Novi Sad (Serbia) | Duraković, K., Tehnološki fakultet, Novi Sad (Serbia) | Vukić, V., Tehnološki fakultet, Novi Sad (Serbia) | Ranogajec, M., Tehnološki fakultet, Novi Sad (Serbia)
The aim of this study was to examine influence of a addition of the different concentrations of transglutaminase-TG (0.02%, 0.04% and 0.12%) on the physicochemical properties, rheological characteristics and microstructure of probiotic yoghurt with 0.1% and 0.5% milk fat. Addition of TG significantly reduced syneresis in yoghurt samples. Using even the minimum concentration of TG (0.02%) with prior activation at 40 deg C for 2h enhances physicochemical properties and durability of probiotic yoghurt. Probiotic yoghurt with compact structure and properties similar to yoghurt produced from full fat milk was obtained by addition of 0.02% concentration of TG in milk with low fat content.
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