Effect of transglutaminase treatment on skimmed yogurt properties

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology

Volumn 36, Issue 2, 2012, Pages 20-30

  Aprodu, Iuliana ^a   Masgras, Cerasela Emilia ^a   Banu, Iuliana ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Rheological properties; Skimmed milk; Syneresis; Transglutaminase; Yogurt

Indexed keywords

RHEOLOGICAL PROPERTY; SKIMMED MILK; SYNERESIS; TRANSGLUTAMINASES; YOGURT;

RHEOLOGY;

DAIRY PRODUCTS;

EID: 84874730624     PISSN: 18435157     EISSN: 2068259X     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. Aprodu, I., Gurau, G., Ionescu, A., Banu, I. 2011. The effect of transglutaminase on the rheological properties of yogurt. Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry 12(2), pp. 185-196.
2. Banu, C. 2000. Biotechnologies in food industry (Biotehnologii in industria alimentara), Ed. Tehnica, Bucureşti.
3. Færgemand, M., and Qvist, K.B., 1997. Transglutaminase: effect on rheological properties, microstructure and permeability of set style acid skim milk gel. Food Hydrocolloids, 11, 287-292.
4. Farnsworth, J.P., Li, J., Hendricks, G.M., and Guo, M.R. 2006. Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Ruminant Research, 65(1-2), 113-121.
5. Færgemand, M., Sørensen, M.V., Jørgensen, U., Budolfsen, G., and Qvist, K.B. 1999. Transglutaminase: effect on instrumental and sensory texture of set style yoghurt. Milchwissenschaft, 54, 563-566.
6. Gürsoy, A., Durlu-Özkaya, F., Yildiz, F., and Aslim, B. 2010. Set type yoghurt production by exopolysaccharide producing turkish origin domestic strains of Streptococcus thermophilus (W22) and Lactobacillus delbrueckii ssp. bulgaricus (B3). Kafkas Universitesi Veteriner Facultesi Dergisi, 16(Suppl-A), S81-S86.
7. Kähkönen P. 2000. Consumer acceptance of reduced-fat foods-The effects of product information. Academic deissertation-University of Helsinki. Available at http://ethesis.helsinki.fi/julkaisut/maa/elint/vk/kahkonen/consumer.pdf
8. Lauber, S., Klostermeyer, H., and Henle, T. 2000. Influence of irreversible casein crosslinking on the gel strength of yoghurt. Czech Journal of Food Sciences, 18, 69-71.
9. Lorenzen, P. Chr. 2000. Technofunctional properties of transglutaminase-treated milk proteins. Milchwissenschaft, 55(12), 667-670.
10. Lorenzen, P. Chr., Neve, H., Mautner, A., and Schlimme, E. 2002. Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt. International Journal of Dairy Technology, 55(3), 152-157.
11. Lucey, J.A. 2004. Cultured dairy products: an overview of their gelation and texture properties. International Journal of Dairy Technology, 57, 77-84.
12. McManus, K., Antinoro, L., and Sacks, F. 2001. A randomized controlled trial of a moderate-fat, low-energy diet compared with a low fat, low-energy diet for weight loss in overweight adults. International Journal of Obesity, 25(10), 1503-1511.
13. Ozer, B., Kirmaci, H.A., Oztekin, S., Hayaloglu, A., and Atamer, M. 2007. Incorporation of microbial transglutaminase into non-fat yogurt production. International Dairy Journal, 17, 199-207.
14. Schorsch, C., Carrie H., and Norton, I.T. 2000. Cross-linking casein micelles by a microbial transglutaminase: influence of cross-links in acid-induced gelation. International Dairy Journal, 10, 529-539.
15. Lee, W.J., and Lucey, J.A. 2010. Formation and physical properties of yogurt. Asian-Australasian Journal of Animal Science, 23(9), 1127-1136.
16. USDA. 2010. Dietary guidelines for Americans. Available at: http://www.cnpp.usda.gov/publications/dietaryguidelines/2010/policydoc/policydoc.pdf (November 2012).