Effect of adding transglutaminase on the properties of fermented milk
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 acetaldehy 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 organoleptiproperties. 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.
Publication year 2009
Pages 8789-8805
Availability location معهد بحوث الانتاج الحيوانى-شارع نادى الصيد - الدقى- الجيزة
Availability number
Organization Name
City المنصورة
serial title Journal Agricultural Sciences, Mansoura University
ISSN 1110-0346
Author(s) from ARC
External authors (outside ARC)
    اميرة محمد الخولى جامعة قناة السويس
    عاطف محمد ابو النور جامعة قناة السويس
    على ابراهيم الزيات جامعة قناة السويس
AGROVOC
TERMS		 Buffalo milk. Cow milk. Goat milk. Milk products. Yoghurt.
Proposed Agrovoc microbial transglutaminase;
Publication Type Journal
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