Effect of Transeglutaminase enzyme on drinking yogurt properties

This study was carried out to examine the addition effect of microbial Transglutaminase (T. G) on the chemical and physical properties of drinking yogurt. Transglutaminase Enzyme was added to drinking yogurt in different concentration (0.050, 0.075, 0.100 and 0.125) g/kg with activity 100 unit /g and at different milk dilution (1:1,1:2,1:3and1:4) milk:water after pasteurization. The fermentation was carried with (Streptococus theromophilus and Lactobacillus delbrueckii subsp. Bulgaricus of ratio (1:1). The results reveled to that TG addition did not cause significant changes on chemical properties of drinking yogurt, while the physical properties were improved by T.G compared with the control treatment, pretreatment of milk with enzyme increased the viscosity and prevented whey separation. The best results in terms of whey separation and rheological properties were obtained when treated milk with 0.125 g./Kg in dilution 1: 2 milk to water. The results indicated that T. G may be successfully used for improving the functional properties of drinking yogurt. The results show that the addition of T.G in all concentration did not appeared any un favourable effect on the sensory properties of the final products.