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Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk
Korean J. Food Sci. An. 2017;37:606-616
Published online August 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Hasan Temiz* and Kübra Dağyıldız

Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun 55139, Turkey
Correspondence to: Hasan Temiz
Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun 55139, Turkey
Tel: +90-362-1919-1508 Fax: +90-362-4576035 E-mail: hasant@omu.edu.tr
Received May 12, 2017; Revised July 26, 2017; Accepted August 19, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of this research was to investigate the effects microbial transglutaminase (m- TGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage. Alcohols and acids compounds have increased in all the samples except in the control samples, while carbonyl compounds have decreased in all the samples during storage (1-30 d). The differences in the percentage of alcohols, carbonyl compounds and acids in total volatiles on the 1st and the 30th d of storage were observed at 8.47-23.52%, 6.94-25.46% and 59.64-63.69%, respectively. The consumer evaluation of the kefir samples showed that greater levels of acceptability were found for samples which had been added 1.5 U m-TGs for per g of milk protein.
Keywords : kefir, transglutaminase, volatile aromatic compounds, syneresis


October 2017, 37 (5)