TY  - JOUR
T1  - The Influence of Transglutaminase Treatment on Functional Properties of Strained 
  Yoghurt
AU - Dinkci, Nayil 
JO  - Journal of Animal and Veterinary Advances
VL  - 11
IS  - 13
SP  - 2238
EP  - 2246
PY  - 2012
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2012.2238.2246
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2012.2238.2246
KW  - Transglutaminase
KW  -cross-linking
KW  -strained yoghurt
KW  -proteolysis
KW  -TPA
KW  -sensory
AB  - The aim of this study was to investigate the influence of Transglutaminase (TG) on the physicochemical, microbiological and sensory properties of strained yoghurt. Strained yoghurt samples were produced with four different enzyme concentrations; C (Control), T1 (0.74 Unit TG g<SUP>-1</SUP> protein), T2 (1.29 Unit TG g<SUP>-1</SUP> protein) and T3 (1.85 Unit TG g<SUP>-1</SUP> protein). The samples were evaluated regarding chemical composition, proteolysis, texture profile, viscosity, water holding capacity, microbiological counts and sensory properties. Cross linking of milk proteins by TG enzyme improved the physical properties of the yoghurts before straining. Surprisingly the textural parameters of the strained yoghurts were not affected by the enzyme but the water holding capacity was improved. Higher treatments of the TG enzyme decreased the proteolytic activity and acidity with increasing storage time. On the contrary enzymatic cross linking had no significant effect on the microbiological properties and the sensory attributes were not unfavorable affected.
ER  -