| Titles |
|
English :
|
Effect of microbial transglutaminase and milk protein fortification on the quality of fermented goats milk
|
|
Arabic :
|
تأثير ترانس جلوتامينيز و استخدام مصادر مختلفة من بروتينات اللبن على بعض خواص لبن المعز المتخمر
|
|
| Abstract |
This work was done to produce fermented milk like yoghurt from goat milk fortified using different milk protein sources (skim milk powder, sodium sodium caseinate and whey protein) to enhance the sensory characteristics and the shelf life. At the same time transglutaminase was used for the same reason. Fermented milk was manufactured using the different protein sources with different concentrations (0.5, 1.0, 1.5%). Results obtained showed a decrease in titratable acidity and acetaldehyde during storage in the protein fortified samples. In contrary the soluble nitrogen indexes were increased with protein fortification. Using trans glutaminase showed better sensory evaluation (appearance and body and texture). Thus it can be recommended the use of transglutaminase in goat's fermented milk production to produce healthy and safe product with good sensory properties.
Key words: Fermented milk, goat's milk, Microbial Transglutaminase, protein fortification
|
| Publication year |
2009
|
| Pages |
333-344
|
| Availability location |
معهد بحوث الانتاج الحيوانى- شار ع نادى الصيد- الدقى - الجيزة
|
| Availability number |
|
| Organization Name |
Animal Production Research Institute (APRI)
|
| City |
القاهرة
|
| serial title |
Journal Biological Chemestry Environmental Science
|
| ISSN |
1687-5478
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
محمد عبد الرازق النواوى
جامعة عين شمس
|
AGROVOC
TERMS |
Cultured milk.
Milk.
|
| Proposed Agrovoc |
protein fortification;Microbial Transglutaminase;goat's milk;
|
| Publication Type |
Journal
|