Open AccessOptimising the Addition of Transglutaminase in the Preparation of Sour Milk Products [1]
Author(s) -
Lukas Wieland,
Elisabeth Eugster,
P. Eberhard
Publication year - 2002
Publication title -
chimia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.387
H-Index - 55
eISSN - 2673-2424
pISSN - 0009-4293
DOI - 10.2533/000942902777680298
Subject(s) - tissue transglutaminase , skimmed milk , food science , chemistry , incubation , control sample , whole milk , sodium caseinate , chromatography , biochemistry , enzyme
The addition of transglutaminase in yoghurt production was examined in a diploma thesis. In comparison to the control sample, it was possible to reduce the thermal treatment of the yoghurt milk and to entirely eliminate the addition of skim milk powder. The resulting product showed a high gel strength and only slight whey separation. The incubation temperature proved to be an important factor for success.