Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects / Adição de enzima transglutaminase em iogurte de leite de camela para aumento de aspectos sensoriais

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.

O leite de camelo foi obtido do bloco B Uvas Ravi Campus Pattoki. Após a pasteurização a 72 °C (15 s), foi resfriado a 42 °C, posteriomente, à enzima transglutaminase tratada com glutationa foi adicionada com a concentração de 0,5 g/300 mL, 1 g/300 mL, 1,5 g/300 mL, 2 g/300 mL enquanto a amostra controle com a adição de 1,5 g/300 mL de gelatina. Em seguida, a inoculação do leite foi feita com culturas padrão de Iogurte Lactobacillus delbrueckii subsp bulgaricus e Streptococcus thermophilus com taxa de 2% durante 3-4 horas a 42 °C. As amostras foram armazenadas a 4 °C e analisadas no 1º dia e no 28º dia de armazenamento. Em nossos achados, houve leve aumento nas propriedades sensoriais de todas as amostras. Observou-se também que a sinérese foi reduzida com o aumento da quantidade da enzima.

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

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.