Optimising the Addition of Transglutaminase in the Preparation of Sour Milk Products [1]

Authors

  • Lukas Wieland
  • Elisabeth Eugster
  • Pius Eberhard

DOI:

https://doi.org/10.2533/000942902777680298

Keywords:

Gel formation, Sensory evaluation, Transglutaminase, Yoghurt production

Abstract

The addition of transglutaminase in yoghurt production was examined in a diploma thesis. In comparison to the control sample, it was possible to reduce the thermal treatment of the yoghurt milk and to entirely eliminate the addition of skim milk powder. The resulting product showed a high gel strength and only slight whey separation. The incubation temperature proved to be an important factor for success.

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Published

2002-06-01

Issue

Vol. 56 No. 6 (2002): Food Technology

Section

Scientific Articles

License

Copyright (c) 2002 Swiss Chemical Society

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

[1]
L. Wieland, E. Eugster, P. Eberhard, Chimia 2002, 56, 283, DOI: 10.2533/000942902777680298.