engleski

Effects of transglutaminase enzyme on properties of set probiotic yoghurt

The aim of this research was to examine the influence of the enzyme transglutaminase – TG (ACTIVA YG) and probiotic culture Lactobacillus acidophilus on the quality of set probiotic yoghurt. The enzyme was inactivated during the process of pasteurization. Although the process time is prolonged by the inactivation step (depending on temperature of enzyme activation), it results with better sensory properties of yoghurt. Yoghurt samples were produced by using milk (average of 3, 31% milk fat), DVS yoghurt culture BT10X (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), 100F (Streptococcus thermophilus subsp. filant) and L10 (Lactobacillus acidophilus). TG was added according to manufacturer's specification (1U/g of milk proteins). Yoghurt samples were analyzed on physical (gel strength, syneresis), chemical (acidity) and sensory properties as well as on number of live probiotic cells (log CFU/g product). Physical and chemical analyses were monitored during 21 day of storage, and live probiotic cells during 28 day of storage (at temperature of 8 oC). The number of live probiotic cells, during 28 day of storage period of set yoghurt samples, was higher then 107 CFU/g, accordingly to the reference on the number of live probiotic cells per g of product. Result for yoghurts with addition of TG were altogether better then results attained for control samples.

set yoghurt; transglutaminase; probiotic; quality

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