Optimising the Addition of Transglutaminase in the Preparation of Sour Milk Products 
Keywords:Gel formation, Sensory evaluation, Transglutaminase, Yoghurt production
AbstractThe 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.
How to Cite
L. Wieland, E. Eugster, P. Eberhard, Chimia 2002, 56, 283, DOI: 10.2533/000942902777680298.
Copyright (c) 2002 Swiss Chemical Society
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