The Effect of Microbial Transglutaminase on the Qualitative Properties of Probiotic Yoghurt Enriched with Sodium Caseinate

In this study, the effect of microbial transglutaminase and sodium caseinate in nonfat probiotic yoghurt was investigated during 19 days storage at 5±1°C. The statistical analysis of results showed that transglutaminase and sodium caseinate significantly increased viscosity and water holding capacity of samples (P≤0.05). Enzymatic treatment also increased the rate of lightness (L*) and decreased yellowish spectrum (b*) whereas Sodium caseinate decreased the rate of lightness and increased yellowish spectrum in samples (p≤0.05). Also, the viability of lactobacillus casei significantly increased in sodium caseinate and transglutaminase treated samples in comparison with control (P≤0.05). The maximum amount of viscosity (2.68 Pa.s) belonged to enzymatic treatment. Thus, the use of transglutaminase and sodium caseinate is recommended in the production of nonfat probiotic yogurt.