The effects of using transglutaminase, exopolysaccharide‐producing starter culture and milk powder on the physicochemical, sensory and texture properties of low‐fat set yoghurt

Abstract

This study focused on the effects of transglutaminase ( TG ase), exopolysaccharide ( EPS )‐producing starter culture or skim milk powder addition on some properties of low‐fat set yoghurt. The incorporation of TG ase to yoghurt did not affect the acidity of the experimental samples. However, the proteolytic activity of the starter culture significantly decreased in TG ase‐treated yoghurt. Addition of TG ase to yoghurt with a low dry matter content (11.08%) resulted in low serum separation and gel firmness and viscosity close to those of yoghurt with a higher dry matter content (14.81%). According to the sensory results, it would be possible to produce an acceptable product with a low dry matter and low fat content using TG ase. The results shown that the use of EPS ‐producing starter cultures for the purpose of improving the texture properties of low dry matter content yoghurt could not be recommended.