EFFECT OF COW'S MILK TREATMENT WITH TRANSGLUTAMINASE ON THE COMPOSITION AND QUALITY OF YOGHURT WITH PARTICULAR REFERENCE TO ITS BIOLOGICAL VALUE

摘要

The aim of this study was to evaluate the impact of cow's milk treatment with transglutami-nase (TGase) enzyme on the resultant yoghurt attributes with emphasis on the biological properties. Yoghurt was made using milk treated previously with TGase atlevels of nil (the control), 250 and 500 units/I yoghurt milk at 40 deg C for 2 h. Then, the enzyme was inactivated by heating, inoculated with 2% of freshly activated yoghurt starter culture (YSC), and incubated until complete coagulation.