000			02808cab a2200301Ia 45 0
001			u196518
003			SIRSI
008			110710s2011 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MUJFDS V2 No7 3
100	1		_aEl-Baz, Azza M.
240	1	0	_aMansoura University journal of food and dairy sciences, 2011 v. 2 (7) _h[electronic resource].
245	1	2	_aA trial for improving quality of bio-yoghurt using transglut aminase _h[electronic resource].
246	1	5	_aاستخدام انزيم الترانس جلوتامينيز في محاولة لتحسين جودة اليوجورت الداعم للحيوية.
300			_ap.345-356.
504			_aIncludes references.
520			_aThe aim of the present study was to investigate impact of adding transglutaminase (TGase) under different conditions on making bio-yoghurt. The TGase was added before (B) and after (A) heat treatment of milk (92 C/1Omin), followed by pre-incubation at 40°C (B1, A1) or 50 ºC (B2, A2) for 1h and inactivation at 80oC/2min. Bio-yoghurt was prepared by inoculation the milk with yoghurt starter and B. infantis (1:1). Chemical properties of the bio-yoghurt were affected by both heat treatment of milk and pre-incubation temperatures of the enzyme. TGase mostly increased values of pH, NPNITN and TVFA and decreased the acidity values. Viscosity and water holding capacity (WHC) were significantly increased when TGase was added, especially, after heat treatment of milk, followed by pre-incubation at 50oC/1 h (A2). The highest WHC values were correlated with minimum susceptibility to syneresis (STS). The control bio-yoghurt had the lowest WHC and the highest STS. The maximum L. defbrueckii subsp. bufgaricus and B. infantis counts were found in fresh and stored bio-yoghurt made with TGase when added after heat treatment of milk with pre-incubation at 50oC/1 h (A2). This increased counts of B. infantis throughout storage period and their populations remained above 107 cfu/g. The higher scores for all sensorial properties were recorded for bio-yoghurt made with TGase added after heat treatment of milk (A1, A2), while the lowest scores were given for the control. Generally, bio-yoghurt of acceptable quality can be made from heated milk (92°C/10min) followed by treatment with TGase (0.07%) with activation of the enzyme at 50°C/1 h before fermentation.
546			_aSummary in Arabic.
650		0	_aYogurt _xQuality.
650		0	_aYogurt industry.
650		0	_aDairy microbiology.
650		0	_aTransglutaminases
700	1		_aNaeim, Manal A.
773	0		_tMansoura University Journal of Food and Dairy Sciences. _g2011.v.2(7) _x2090-3642 _7nnas _wu183426
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2011/MUJFDS/211/7/345.pdf _zFull Text Article.
596			_a1
942			_cAR _2lcc
999			_c49586 _d49586