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This study was done to investigate the influence of addition of Transglutaminase enzyme and whey proteins on physiochemical and sensory properties of yogurt that produced from whole cow milk where the TGase enzyme was added at a concentration of 0.15 and the whey proteins at concentrations of T1 = 1% and T2 = 2%, T3 = 3% and T4 = 4% with the manufacture of control sample C without addition. Physiochemical tests for yogurt samples included total acidity and PH while rheological tests were viscosity, syneresis and water holding capacity. The results showed a decrease in the pH values and an increase in the total acidity of the samples with storage. The results also showed an increase in the viscosity value with an increase in the concentration of whey proteins after manufacturing. The values of water holding capacity and syneresis varied by increasing the concentration of whey proteins immediately after manufacture. Also, Results showed an increase in the viscosity and syneresis values with cold storage while water holding capacity was decreased with cold storage. Treatment T2 was superior in terms of sensory evaluation, where it was given the highest marks.

EFFECT OF ADDITION OF TRANSGLUTAMINASE ENZYME AND WHEY PROTEINS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF YOGURT