The effect of treating goat’s milk with transglutaminase on chemical, structural, and sensory properties of labneh

Labneh (a concentrated type of Mediterranean-Middle-East yogurt) was prepared by inoculating goat’s milk with/without transglutaminase (TGase, at ranges of 0–4 units/g protein), followed by heat inactivation. Application of TGase did not change the chemical composition of the product. However, TGase treatment at rate of 2–4 U/g protein increased the firmness of the labneh samples by 14–15 folds, compared to the untreated sample. Scanning electron microscopy pictures revealed that the protein matrices in labneh from TGase treated samples appeared to be relatively more compact than the control. SDS-PAGE scans show crosslinking of proteins in labneh samples treated with TGase, and conversely, the bands corresponding to casein fractions became less intense as the concentration of TGase increased. Scores of firmness by sensory evaluation indicated that TGase treated samples at 2 U/g had a value of 27.4 compared to 12.5 in non-treated samples