Effect of transglutaminase on functional properties of probiotic yoghurt
2007
Durakovic, K.G., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Caric, M.Dj., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Milanovic, S.D., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Ilicic, M.D., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Curkovic, M.N., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
The effect of transglutaminase on functional properties of probiotic yoghurt was researched. Transglutaminase was added in milk in varying concentration: 0.04% and 0.08%. Yoghurt samples were produced by using milk of 0.5% milk fat and DVS thermophylic starter culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus). Physical and chemical quality as well as sensory characteristics of yoghurt samples have been analyzed after production. It was found that samples produced with transglutaminase activation had much better physical properties and sensory characteristics, compared to samples produced without transglutaMinase activation.
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