CHANGES IN TEXTURE OF YOGHURT FROM GOAT’S MILK MODIFIED BY TRANSGLU-TAMINASE DEPENDING ON pH OF THE MILK**

Abstract

Abstract: Set yoghurt from goat’s milk with adjusted pH to 6,4, 6,3, 6,2 and 6,1 and than modified by microbial transglutaminase (TGase) were produced. Control yoghurt was produced from goat’s milk of pH 6,4 but without modification by TGase. In yoghurt determined sensory quality, pH, texture parameters and syneresis. Modification of goat’s milk by TGase caused an increase in apparent viscosity, hardness and adhesiveness of the yoghurt. The pH of the milk incubated with TGase in the range 6.4-6.1 has no influence on such texture parameters like viscosity, hardness, adhesiveness, extrusion force and syneresis. The pH and extrusion force of the stored yoghurts was significantly lower than the values of these parameters in fresh yoghurts. Key words: goat’s milk yoghurt, pH, texture, transglutaminase Introduction and literature review Transglutaminase (TGase) (EC 2.3.2.13) catalyses the formation of covalent cross-links between glutamine and lysine residues in many foo