Effect of storage time on sensory and instrumental properties of skim‐milk yoghurt obtained with microbial transglutaminase

Abstract

Not many studies have examined changes in microbial transglutaminase (MTG) yoghurts during storage. In this work, yoghurts manufactured with skimmed milk and treated with MTG were evaluated in refrigerated storage for 35 days. Instrumental measurements showed that firmness, consistency and pH values in MTG yoghurt experienced a significant increase with the storage time. However, sensory measurements showed that MTG yoghurts were not affected significantly by storage time. Acid taste scores only increased significantly with storage time in the control samples. Microbial transglutaminase treatment showed a positive effect on textural properties and allowed syneresis to be prevented completely during storage.

Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

“…Regarding the differences between the reactivity of milk proteins and microbial transglutaminase as a function of heat treatment, previous studies suggest that with pasteurization better results can be obtained although it cannot be confirmed since they were not made with the same milk or in the same conditions. These results show that both the firmness and consistency of yogurts made with microbial transglutaminase is higher in yogurts made in the pilot plant and the pasteurization is used as a heat treatment (García-Gómez et al, 2020) than yogurts made from UHT milk in the laboratory, even the enzyme dose of TG is higher (García-Gómez et al, 2018).…”

Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties

“…It was successfully applied to yoghurt by our group (García‐Gómez et al . 2018, 2019a, 2019b, 2019c, 2020b). The addition of microbial transglutaminase to cheese leads to the formation of intra‐ and intermolecular covalent crosslinks that carry significant improvements in yield, texture, rheology and sensory properties, without changes in the chemical composition (Taghi Gharibzahedi et al .…”