Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects

• Published in: Brazilian journal of biology Vol. 84; p. e269043
• Main Authors: Arslan Amin, H M, Inayat, S, Gulzar, N, Bhatti, J A, Masood, S, Ayub, A, Kanwal, S, Batool, M, Ajmal, M, Mustafa, G
• Format: Journal Article
• Language: English
• Published: Brazil Instituto Internacional de Ecologia 2024
• Subjects: Animals; BIOLOGY; camel milk; Camelus; Fermentation; Lactobacillus delbrueckii; Milk; sensory evaluation; transglutaminase enzyme; yoghurt; Yogurt; leite de camelo; avaliação sensorial; sensory evaluation; yoghurt; enzima transglutaminase; transglutaminase enzyme; camel milk
• ISSN: 1519-6984; 1678-4375; 1678-4375
• DOI: 10.1590/1519-6984.269043

Camel milk was obtained from A-block UVAS Ravi Campus Pattoki. After pasteurization at 72 °C (15 sec) it was cooled to 42 °C, then glutathione treated transglutaminase enzyme was added with the concentration of 0.5 g/300 mL, 1 g/300 mL, 1.5 g/300 mL, 2 g/300 mL while control sample with the addition of 1.5 g/300 mL gelatin. Then inoculation of milk was done with standard cultures of Yoghurt Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus at the rate of 2% for 3-4 hours at 42 °C. Samples were stored at 4 °C and were analyzed on 1st day and 28th day of storage. In our findings, there was slight increase in sensorial properties of all the samples. It was also observed that syneresis was reduced with the increase of enzyme quantity.