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Comparative study on the use of transglutaminase enzyme in making labneh from different kinds of milk [electronic resource]

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Elmenawy, Reham k

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Language: English Summary language: Arabic Description: 133 - 136 pOther title:

دراسة مقارنة لاستخدام إنزيم الترانسجلوتاميناز في تصنيع اللبنة من أنواع مختلفة من اللبن [Added title page title]

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Mansoura University journal of food and dairy sciences, 2021 v. 12 (6) [electronic resource].

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Full Text Article

In: Mansoura University Journal of Food and Dairy Sciences 2021.v.12(6)Summary: Present research aims to make labneh from different kinds of milk (buffalo , cow and goat)(BM,CM, and GM, respectively), and to compare the effect of the addition of transglutaminase (TG) on the examined treatments. Results show that the addition of TG did not considerably affect the development of acidity during the fermentation process, while the increase of acidity in B and C was faster than in G. On the other hand, an increase in the yield of labneh made with added enzyme, compared with samples without TG from was 43.16 to 50.55% ,38.78 to 48.16 % and 22.50 to 37.20%, in the same order. In addition, an improvement in the gel strength and decrease in the synersis were observed. The chemical composition and sensory properties was determined during 21 days showed an increase in the total solid (TS),total protein(TP) and total volatile fatty acid (TVFA) in the samples treated with TG, while there was no noticeable effect on acidity and PH. The addition of TG in all of the examined samples led to improvement in the sensory value and accessed to creamy body, particularly in the labneh made from cow milk with added TG. Keywords: Transglutaminase, Gel strength, Synersis,Total volatile fatty acid.

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Present research aims to make labneh from different kinds of milk (buffalo , cow and goat)(BM,CM, and GM, respectively), and to compare the effect of the addition of transglutaminase (TG) on the examined treatments. Results show that the addition of TG did not considerably affect the development of acidity during the fermentation process, while the increase of acidity in B and C was faster than in G. On the other hand, an increase in the yield of labneh made with added enzyme, compared with samples without TG from was 43.16 to 50.55% ,38.78 to 48.16 % and 22.50 to 37.20%, in the same order. In addition, an improvement in the gel strength and decrease in the synersis were observed. The chemical composition and sensory properties was determined during 21 days showed an increase in the total solid (TS),total protein(TP) and total volatile fatty acid (TVFA) in the samples treated with TG, while there was no noticeable effect on acidity and PH. The addition of TG in all of the examined samples led to improvement in the sensory value and accessed to creamy body, particularly in the labneh made from cow milk with added TG.
Keywords: Transglutaminase, Gel strength, Synersis,Total volatile fatty acid.

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