The effect of transglutaminase on some physicochemical and sensory properties of the T urkish drinking yoghurt A yran

This article presents research on the effect of microbial transglutaminase on the properties of T urkish drinking yoghurt Ayran. Transglutaminase ( TG ase) enzyme was added to Ayran milk at different production steps, after pasteurisation and together with starter culture addition, and two different...

Full description

Saved in:
Bibliographic Details
Published in:International journal of dairy technology 2013-08, Vol.66 (3), p.410-416
Main Authors: Şanli, Tuba, Sezgin, Emel, Şenel, Ebru, Benli, Mehlika
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This article presents research on the effect of microbial transglutaminase on the properties of T urkish drinking yoghurt Ayran. Transglutaminase ( TG ase) enzyme was added to Ayran milk at different production steps, after pasteurisation and together with starter culture addition, and two different incubation times (10 min and 1 h) were used. Three TG ase‐treated Ayran samples and control sample were analysed on 1st, 10th and 20th days of storage. TG ase addition did not cause significant changes on chemical properties of A yran ( P  > 0.05). However, physical properties of A yran were improved by TG ase throughout the storage period. Compared to the untreated control sample, pretreatment of milk with enzyme increased the viscosity dramatically ( P  
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12045