Open AccessPhysico-chemical properties of probiotic yoghurt produced with transglutaminase
Author(s) -
Spasenija Milanovic,
Marijana Carić,
Mirjana Djurić,
Mirela Ilicic,
Katarina Durakovic
Publication year - 2007
Publication title -
acta periodica technologica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.134
H-Index - 15
eISSN - 2406-095X
pISSN - 1450-7188
DOI - 10.2298/apt0738045m
Subject(s) - syneresis , food science , probiotic , starter , tissue transglutaminase , chemistry , skimmed milk , water holding capacity , water activity , whole milk , enzyme , biochemistry , water content , biology , bacteria , genetics , geotechnical engineering , engineering
The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.1 % w/w fat). Series I was produced with TGase activation during a period of 2 h at 40°C, while series II was produced without enzyme activation. Then, the adequate quantities of TGase and probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added. Chemical composition, physico-chemical properties (water holding capacity and whey separation) and sensory characteristics of yoghurt samples were determined after production and during 5 days of storage. Addition of TGase to milk (direct or after activation) for probiotic yoghurt manufacture improved its overall characteristics. Activation of TG in yoghurt production increases water holding capacity as well as decreases syneresis during the storage
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