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Effect of cow's milk treatment with transglutaminase on the composition and quality of yoghurt with particular reference to its biological value [electronic resource].

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Masoud, M. S

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Language: English Summary language: Arabic Description: p.221-230Other title:

تأثير معاملة اللبن البقرى بأنزيم الترانس-جلوتامينيز على تركيب وجودة اليوجهورت وبخاصة قيمته الحيوية [Added title page title]

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Annals of agricultural science, 2008 v. 53 (1) [electronic resource].

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In: Annals of agricultural science 2008.v.53(1)Summary: The aim of this study was to evaluate the impact of cow's milk treatment with transglutaminase (TGase) enzyme on the resultant yoghurt attributes with emphasis on the biological properties. Yoghurt was made using milk treated previously with TGase at levels of nil (the control), 250 and 500 units/1 yoghurt milk at 40°C for 2 h. Then,the enzyme was inactivated by heating, inoculated with 2% of freshly activated yoghurt starter culture (YSC), and incubated until complete coagulatiotl.

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The aim of this study was to evaluate the impact of cow's milk treatment with transglutaminase (TGase) enzyme on the resultant yoghurt attributes with emphasis on the biological properties. Yoghurt was made using milk treated previously with TGase at levels of nil (the control), 250 and 500 units/1 yoghurt milk at 40°C for 2 h. Then,the enzyme was inactivated by heating, inoculated with 2% of freshly activated yoghurt starter culture (YSC), and incubated until complete coagulatiotl.

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