Evaluation of the use of transglutaminase in dairy drinks made from goat milk
DOI:
https://doi.org/10.5935/1809-2667.20140023Keywords:
Enzyme. Whey. Acceptance testing.Abstract
The aim of this study was to evaluate the use of transglutaminase in dairy drinks made from with goat milk with 45% of serum, and the physical, chemical, microbiological and sensory characteristics of these drinks within the expiration date of the product. In the first phase, five different levels of transglutaminase (0, 0.2, 0.3, 0.4, 0.5 U/g) were evaluated. In the second phase, the drink that had the best sensory acceptability was evaluated for 30 days. It was observed that the dairy drink treated with 0.5 U/g transglutaminase showed higher sensory acceptability in relation to the 7.18 overall impression. The color values of the dairy drink treated with 0.5 U/g showed no significant difference (p<0.05). The values of lactic acid bacteria are established according to the legislation. Results show the feasibility of the use of transglutaminase in dairy drinks.Downloads
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