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Journal of Dairy Science Vol. 84 No. 6 1331-1334
© 2001 by American Dairy Science Association ®
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Short Communication: Influence of Transglutaminase on the Heat Stability of Milk

M. M. O'Sullivan 1, P. C. Lorenzen 2, J. E. O'Connell 1, A. L. Kelly 1, E. Schlimme 2, and P. F. Fox 1

1 Department of Food Science, Food Technology and Nutrition, University College, Cork, Ireland
2 Federal Dairy Research Centre, Hermann-Weigmann-Strasse 1, D-24103 Kiel, Germany

Skim milk powders were prepared from control and transglutaminase-treated skimmed milk. The heat stability of reconstituted transglutaminase-treated skimmed milk (9.0% total solids) was markedly increased in the pH region of minimum stability (pH 6.8 to 7.1) compared with control milk, while the heat stability of reconstituted concentrated transglutaminase-treated skimmed milk (22.5% total solids) increased progressively as a function of pH relative to control milk. The effect of transglutaminase treatment on the heat stability of skimmed milk may have commercial applications, but extensive research is necessary to gain a better understanding of the mechanism by which transglutaminase improves heat stability.

Key Words: transglutaminase • heat stability • milk

Submitted on September 20, 2000
Accepted on January 23, 2001




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[Abstract] [Full Text] [PDF]


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