Application of transglutaminase at yogurt production


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Abstract

For improving milk protein coagulum quality and yogurt structure stabilization it is advisable to study possibility to apply transglutaminse as an alternative of structure forming stabilizing food supplements.

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References

  1. Kirmaci H.A., Ozer B.H. and Turkoglu H. Effect of enzymatic cross-linking of proteins on textural properties of non-fat yogurt. Proceedings of recent developments in dairy science and technology, International dairy symposium, Isparta, Turkey, May24-28,2004, pp. 37-40.
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